Khandvi
Preparation Time
10 minutes
Cooking Time
30 minutes
Difficulty Level
moderate
Meal Type
Evening Snack
Serves 4
Key Ingredients
- Besan (chickpea flour)
About This Recipe
Khandvi is the rolled, silky snack of Gujarati tea time, and this besan khandvi is the home version of it. The batter is a study in ratios: one cup of besan to half a cup of curd and two cups of water, whisked lump-free and cooked down until it spreads like paint and sets like silk. The ratio keeps the batter thin enough to spread and firm enough to roll, which is the whole trick of the dish.
The moment to spread is the moment the batter leaves the heat, because it begins to set as it cools. A smear test tells you it is ready: a dot of batter pressed on a plate and cooled for a few seconds should rub up clean under a fingertip; if it sticks and smears, it needs another minute on the flame. The sheets are spread very thin, and the strips are rolled while they are still soft and warm, when a loose roll holds its shape; a fully cold strip cracks instead of curling.
The tempering finishes the plate: mustard, sesame, hing, green chillies and curry leaves fried in hot oil and poured over the rolls, then a scatter of coriander and grated coconut. Besan is chickpea flour; the besan hub covers the flour that makes this snack.
Ingredient List
Serving Size:
1x
2x
3x
For the batter
- Besan (chickpea flour) — 1 cup
- Curd (dahi) — 1/2 cup
- Water — 2 cups
- Ginger-chilli paste — 1 tsp
- Turmeric Powder — 1/4 tsp
- Salt — 1 tsp
For the plates and the tempering
- Groundnut oil (1 tsp for the plates, 4 tsp for the tempering) — 5 tsp
For the tempering
- Mustard Seeds — 1 tsp
- Sesame seeds (white) — 1 tsp
- Hing (asafoetida) powder — 1/4 tsp
- Green chillies, slit — 2 piece
- Curry leaves (fresh, or a few dried) — 10 leaves
To finish
- Fresh coriander leaves, chopped, and grated coconut — 2 tbsp
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Serving Suggestions
Serve as a tea-time snack with green chutney, or line the rolls up as part of a farsaan platter with the crisp fafda recipe on this site. Khandvi keeps up to two days in the fridge; bring it to room temperature before serving. The besan recipes roundup has the flour's other snacks.
Tips for Cooking Khandvi
Whisk the besan with the curd first and the water after, so the batter never lumps. Stir the cooking batter without stopping once it thickens, or it catches on the bottom. Spread the sheets fast, thin and even, while the batter is still hot, and roll the strips while they are set but warm. Keep the tempering oil hot so the mustard pops and the sesame turns pale gold.
Chef’s Note
Four rolls come to about 178 kcal, with 7.0 g protein and 3.5 g fibre; the oil is the spoon for the plates and the tempering, and the sesame seeds are counted too. The curd, turmeric, salt, ginger-chilli paste and the tempering spices are not part of those numbers.
Per serving (approx.): 178 kcal, protein 7 g, carbs 18 g, fat 8.8 g, fibre 3.5 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Aug 07, 2026
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