Nut-Free Khandvi
Delight your taste buds with this Nut-Free Khandvi, a light and flavorful Gujarati snack that's as beautiful as it is delicious! Made with a silky batter of gram flour (besan) and tangy yogurt, this dish is spiced with aromatic ginger, green chili paste, and vibrant turmeric, creating soft, delicate rolls that melt in your mouth. A traditional savory tempering of mustard and sesame seeds, paired with the crunch of curry leaves, elevates each bite with irresistible texture and aroma. Topped with freshly grated coconut and fragrant coriander, this recipe is completely free of nuts, making it a safe and satisfying option for those with nut allergies. Quick to prepare in under 30 minutes, Nut-Free Khandvi is perfect as a tea-time snack, party appetizer, or festive treat. Serve it fresh and watch it become the star of your table!
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Recipe Information
Ingredients
- 1 cup Gram flour (Besan)
- 1 cup Yogurt
- 1.5 cups Water
- 0.25 teaspoons Turmeric powder
- 0.5 teaspoons Ginger paste
- 0.5 teaspoons Green chili paste
- 0.75 teaspoons Salt
- 2 tablespoons Oil
- 1 teaspoons Mustard seeds
- 1 teaspoons Sesame seeds
- 10 leaves Curry leaves
- 2 tablespoons Freshly grated coconut
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
In a mixing bowl, whisk together gram flour, yogurt, water, turmeric powder, ginger paste, green chili paste, and salt until you achieve a smooth, lump-free batter.
Pour this batter into a large non-stick pan. Cook over medium heat, stirring continuously to prevent lumps, for about 10-12 minutes until the batter thickens and becomes glossy.
Check the batter by spreading a small spoonful on a plate. If it can be rolled without sticking, it's ready; otherwise, cook for another 1-2 minutes.
Quickly spread the thickened batter onto a greased flat surface or back of a large tray using a spatula, working swiftly as it sets quickly. The layer should be thin, approximately 1/8 inch thick.
Allow it to cool for a few minutes, then cut into 2-inch wide strips with a sharp knife.
Gently roll each strip into tight spirals and set aside.
Heat oil in a pan and add mustard seeds. Once they splutter, add sesame seeds and curry leaves. Sauté for a few seconds until the sesame seeds become golden brown.
Pour the tempering over the rolled khandvi.
Garnish with freshly grated coconut and chopped coriander leaves and serve immediately.
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 2048 mg | 89% | |
| Total Carbohydrate | 95.5 g | 35% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 31.1 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 564 mg | 43% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1821 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.
