Khandvi / Gujarati Snack

All the snackers in the house, get your hands rolling for some Khandvi, which is not only light but handy!


Besan 1 Cup (16 tbs)
Asafoetida 1 Pinch
Turmeric powder 1/4 Teaspoon
Ginger green paste
Lemon juice 3 Drop
Fresh curd 1 Cup (16 tbs)
Salt To Taste
Water 1 Cup (16 tbs) (use as required)
Oil 3/4 Teaspoon
For tadka:
Mustard seeds 1 Teaspoon
Curry leaves 6
Asafoetida 1/4 Teaspoon
For garnish:
Grated coconut 2 Tablespoon
Coriander 2 Tablespoon , finely chopped



1. Grease the thali with little ghee and set aside.


2. Combine the besan, hing, turmeric, ginger-chilli paste, lemon juice, curds and mix well. Add in salt and water so make a smooth batter in a bowl.

3. Cook on a slow flame, while stirring continuously till it becomes thick.

4. Spread a spoonful of the batter on the greased thali and wait for a few seconds and try to roll up. If it doesn't, then cook for a few more minutes, and check once more till done.

While the batter is still hot spread it evenly on the thali with a spatula.

5. When cool, cut the khandvi on the thali lengthwise, into equal portions and roll each gently

6. For the garnish, just before serving heat the oil in a small non-stick pan and add the mustard seeds.

7. When the seeds crackle, add the asafoetida, curry leaves and sauté on a medium flame for a few seconds. Pour the tempering over the khandvis.


8. Serve immediately garnished with coconut, coriander and green chutney.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4