Authentic Gujarati Khandvi Recipe: Soft, Silky Spirals of Flavor
40 minutes
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About Authentic Gujarati Khandvi Recipe: Soft, Silky Spirals of Flavor
Discover the delightful world of Khandvi, a beloved Gujarati snack renowned for its delicate, melt-in-your-mouth texture. This simple yet elegant recipe showcases the harmonious blend of gram flour, yogurt, and aromatic spices, culminating in beautiful golden spirals.From the subtle tang of yogurt to the vibrant warmth of turmeric, every bite is a burst of authentic Indian flavor. Easily prepared for breakfast or a light snack, Khandvi is a nutritious and visually appealing treat, perfect for impressing friends and family.This detailed recipe guides you through each step, ensuring you achieve perfectly soft and silky Khandvi. Serve with your favorite chutney for an unforgettable culinary experience!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
For the Khandvi Batter
- 1 cup Gram Flour also known as besan, besan
- 1 cup Yogurt curd
- 2 cup Water
- 1.5 tsp Salt adjust to taste
- 1/4 tsp Turmeric haldi
- 1 tsp Ginger-Green Chili Paste or 1 teaspoon finely chopped green chilies and 1/2 teaspoon ginger paste
- 1/4 cup Coriander chopped, dhania, finely
For Tempering
- 1 tbsp Oil
- 1 tsp Mustard Seeds also known as rai, black, rai
For Garnishing (Optional)
- 1 tbsp Pomegranate Seeds anardana, dried
Instructions
Prepare the Khandvi Batter
- In a large bowl, whisk together the gram flour, yogurt, water, salt, turmeric powder, and ginger-green chili paste until completely smooth and lump-free. Let the batter rest for at least 15 minutes.
Cook the Batter
- Heat a heavy-bottomed pan or non-stick skillet over medium heat. Pour in the batter and continuously stir with a spatula or whisk for 8-10 minutes, or until the batter thickens considerably and pulls away from the sides of the pan. The batter should be thick enough to coat the back of a spoon.
Spread and Cool
- Immediately pour the cooked batter onto a lightly oiled large plate or baking sheet. Spread it thinly and evenly using a spatula or the back of a spoon. Let it cool completely. Once cooled, use a sharp knife to cut the batter into even strips approximately 1-2 inches wide.
Roll and Temper
- Carefully roll each strip tightly. Heat oil in a small pan over medium heat. Add black mustard seeds and let them splutter. Pour the tempered oil evenly over the rolled Khandvi.
Garnish and Serve
- Garnish with fresh coriander and pomegranate seeds (optional). Serve immediately with your favorite chutney.
Recipe Notes
Expert Tips for Perfect Khandvi
- For extra smooth batter, strain the batter through a fine-mesh sieve after resting.
- Don't overcrowd the pan while cooking the batter; it may become lumpy. Cook in small batches if necessary.
- Ensure the batter cools completely before rolling to prevent it from breaking.
- Experiment with different chutneys! Tamarind chutney, mint chutney, or even a spicy chili chutney pairs beautifully with Khandvi.
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Recipe Nutrition
Calories: 94kcalCarbohydrates: 6gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 1710mgSugar: 6g
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This looks so inviting! I’m eager to try it.
Looks incredible! Thanks for the details.
This is so tempting! Can’t wait to cook it.
This is a fantastic recipe! Thanks for sharing.
lovely Recipe Maam!
Absolutely delicious! Thanks for sharing.