Khandvi
Delight your taste buds with the authentic flavors of **Khandvi**, a quintessential Gujarati delicacy made from gram flour and yogurt. This light, gluten-free snack features tender, melt-in-your-mouth rolls enhanced with the warmth of turmeric, ginger, and green chili paste. Carefully cooked to achieve the perfect consistency, the batter is spread thin, rolled into elegant spirals, and topped with a fragrant tempering of mustard seeds, sesame seeds, and asafoetida. A garnish of fresh coconut and coriander adds a finishing touch of freshness to this savory treat. Perfect as a tea-time snack or a party appetizer, Khandvi is a celebration of simplicity and technique that’s as delightful to make as it is to eat. Whether you’re exploring Indian cuisine or searching for a unique vegetarian recipe, this traditional snack will quickly become a favorite on your menu.
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Recipe Information
Ingredients
- 1 cup Gram flour (besan)
- 1 cup Yogurt
- 1.25 cups Water
- 1 teaspoon Turmeric powder
- 1 teaspoon Ginger paste
- 1 teaspoon Green chili paste
- 1 teaspoon Salt
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Sesame seeds
- 0.25 teaspoon Asafoetida
- 2 tablespoons Freshly grated coconut
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
In a large mixing bowl, combine gram flour, yogurt, water, turmeric powder, ginger paste, green chili paste, and salt. Whisk the ingredients thoroughly to form a smooth batter without lumps.
Transfer the batter into a non-stick heavy-bottomed pan. Cook the batter on medium heat, stirring continuously to prevent it from sticking to the bottom and forming lumps.
Continue cooking the batter for about 10-12 minutes or until it thickens and becomes a smooth paste. To test, spread a small amount of batter on a flat surface; it should set quickly and start to peel off easily.
Once the batter is ready, working quickly, spread portions of the hot thick batter on the back of flat plates or clean kitchen counters using a flat spatula. The layer should be as thin as possible.
Allow the spread batter to cool for a couple of minutes.
Using a sharp knife, cut strips about 2-3 inches wide and carefully roll each strip tightly into spirals.
For the tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Add sesame seeds, asafoetida, and mix quickly.
Drizzle the hot tempering over the khandvi rolls. Garnish them with freshly grated coconut and chopped coriander leaves.
Serve immediately as a snack or appetizer to savor their delicate flavors.
Nutrition Facts
Calories |
989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 2648 mg | 115% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 31.3 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 550 mg | 42% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1848 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
