Description
A smooth, elegant Gujarat specialty snack, making a batter of chickpea flour and yogurt, heating, spreading thin, and rolling it up.
Restaurants serving Khandvi
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chickpea flour(Besan)
- Plain yogurt
- Mustard seeds
- White sesame
- Cilantro
- Turmeric
- Hing
- Ginger
- Green chili
- Salt
- Oil
Instructions
- Mix chickpea flour (Besan), yogurt, water, turmeric, Hing, ginger/chili paste, and salt; heat while stirring constantly until thick.
- Spread hot batter ultra-thin on a flat surface; once cooled/set, cut into 3cm strips.
- Roll up from the end into cylinders, top with mustard seeds, white sesame, and cilantro fried in oil to finish.
Learn more Spice, substitutes, tips
Key spices
Unique Hing aroma and savory mustard seeds
Substitutes at Japanese supermarkets
(Difficult to sub due to unique method)
Pairing
Masala Chai、Mint Chutney
Trivia
[Hardcore] A star Gujarat snack alongside Dhokla. Uses very little oil and no fermentation, but the 'instant ultra-thin spreading' requires skilled artisan tech, making it difficult for home cooks.
Eating tips & etiquette
[Unique Eating] Pick gently with fingertips to avoid breaking, dip in Mint Chutney, and enjoy the smooth batter melting on the tongue!
Allergen
Soy, Dairy, Sesame