Khandvi (ખાંડવી)

Delicate gram-flour rolls cooked with buttermilk and tempered with mustard seeds — a fragrant, melt-in-mouth Gujarati teatime treat.

Cuisine: Gujarati (Gujarat) · Style: Light · Protein: Lentils · Total time: 30 minutes · Difficulty: hard · Servings: 4 · Spice: 1/5

Ingredients

• 1 cup besan
• 1 cup yogurt
• 2 cups water
• 1 tsp ginger-green chilli paste
• 1/2 tsp turmeric
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• 2 tbsp grated coconut
• A pinch of asafoetida
• 8-10 curry leaves
• Fresh coriander to garnish
• Salt to taste

Steps

1. Whisk besan, yogurt, water, ginger-chilli paste, turmeric, and salt until completely lump-free.
2. Cook on medium heat, stirring constantly, for 8-10 minutes until thick and glossy.
3. Test by spreading a spoonful on the back of a plate — if it sets firm in 1 minute, it is ready.
4. Quickly spread thin layers on the back of greased plates while hot.
5. Once cool, cut into strips and roll up tightly.
6. Heat oil, splutter mustard seeds, sesame seeds, curry leaves, and asafoetida. Pour over the rolls.
7. Garnish with coconut and coriander and serve.

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