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Khandvi Recipe

How to make Khandvi

About Khandvi Recipe: Also known as Patuli, Khandvi is a popular Gujarati as well as Maharashtrian savoury snack recipe that has a huge fan following across the borders. It is primarily made from sour yogurt and gram flour with generous tempering of spices and chillies. A healthy and tasty snack to make at home when friends and family gets together.

  • Total Cook Time1 hr 15 mins
  • Prep Time 15 mins
  • Cook Time1 hr
  • Recipe Servings4
  • Intermediate

Ingredients of Khandvi

  • 60 gms besan (gram flour)
  • 60 gms khatta dahi (sour yogurt)
  • 375 ml water
  • 1/2 tsp ginger paste
  • 1/2 tsp green chilli paste
  • 1/2 tsp red chilli powder
  • 1 tsp salt
  • 1/8 tsp heeng (asafoetida)
  • 1/8 tsp haldi (turmeric)
  • For tempering:
  • 2 tsp oil
  • 1/2 tsp sarson (mustard seeds)
  • 2 sasirch (dried whole red pepper)
  • 4-5 Kadhi patta (curry leaves)
  • 1 tbsp hara dhania (coriander leaves) chopped fine
  • 1/4 cup coconut, grated

How to Make Khandvi

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Place flour in a deep, heavy based pan (the pan should be large, as there is a lot of spurting while cooking).
Add ginger-chilli paste, chilli powder, salt, heeng and haldi, and mix. Now add the yogurt, a little at a time, so as to form a smooth paste, without any lumps, and then the water.
Place the pan over high heat, and bring to a boil, stirring all the time (to avoid scorching).
Keep cooking and stirring till you reach a paste like consistency, increasing or decreasing the heat according to your ability to avoid scorching.
It is cooked enough, when you separate a portion of it from the rest with a stirrer and you can see the bottom of the pan, which gets covered gradually (if it gets covered immediately, it is too thin). Another test is to spread a tsp of the batter on to an ungreased surface, when cool, it should come off clean.
With the help of a rubber spatula spread the mixture onto an ungreased surface, in as thin a layer as possible and leave to cool.
Heat the oil in a small pan and add the sarson, kadhi patta and sabut lal mirch. Stir a few times and then spread over the layer. Sprinkle all but 1 tbsp of the coriander and 1tbsp of the coconut over it, and pick up the lal mirch and keep aside.
Cut this layer into strips roll up each strip like a scroll, as firmly as you can, without breaking them.
Arrange them on to a serving dish. Garnish with the rest of the coriander, coconut and peppers. Serve.

Recipe Notes

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