Khandvi (Gujarati Gram Flour and Yogurt Rolls)
کھانڈوی (گجرات کے بیسن اور دہی کے رول)
Khandvi looks like something from a fine-dining menu, but it's a homely Gujarati snack: and buttermilk cooked into a smooth, thick batter, spread very thin on a flat surface, then cut into strips and rolled into soft, melt-in-the-mouth spirals. A sizzling of mustard and sesame seeds goes on top. It takes a little practice to judge when the batter is ready, but the method is simple, and the result always impresses guests.
- ⏱ Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Hard
- Serves 4
Method
Tap a step when it is done.
Lightly grease the back of 3 large steel plates or a clean worktop. Whisk the besan, yogurt, water, turmeric, ginger-chilli paste, salt and hing into a smooth, lump-free batter.
Cook in a non-stick karahi on medium-low heat, stirring constantly, for 8–10 minutes until it thickens into a smooth, glossy paste that leaves the sides of the pan.
Test it: spread a spoonful thinly on a greased plate and wait 1 minute. If it rolls up easily without sticking, it's ready. If not, cook 1–2 minutes more.
Working fast while it's hot, spread the batter very thinly over the greased plates with a spatula. Leave to set for 5 minutes, then cut into strips 5 cm wide and roll each strip tightly.
Arrange the rolls on a plate. For the , heat the oil and crackle the mustard and sesame seeds, add the curry leaves and chillies, and pour over the rolls. Garnish with coconut and coriander.
Kitchen notes
Keep stirring the whole time; the batter catches and lumps easily.
Spread it while hot; it starts setting within a minute of leaving the heat.
The thinner you spread it, the silkier the rolls.
A Gujarati classic
Khandvi is part of the farsan (savoury snacks) tradition of Gujarat and Maharashtra. It’s served at weddings and festivals, sold in snack shops and made at home for guests. Its soft, almost silky texture and mild tang from yogurt set it apart from fried snacks.
The technique
Gram flour and buttermilk are cooked together like a thick custard. The key moment is knowing when it’s done: the batter should leave the sides of the pan, and a little spread on a plate should set and roll easily after a minute. Undercooked batter sticks; overcooked batter cracks.
Spreading fast
Have your plates or worktop greased and ready before you start, because the batter sets quickly once it leaves the heat. Use a flat spatula or the back of a large spoon and spread it as thin as you can.
Serving
Serve at room temperature as a snack or starter, with green chutney and masala chai. It’s lovely alongside dhokla on a Gujarati snack platter.
Questions people ask
Why won't my khandvi roll?
The batter was undercooked. Next time cook it a little longer and always do the plate test.
Why is my khandvi lumpy?
The batter wasn't whisked smooth before cooking, or it wasn't stirred constantly. Blend the raw batter if needed.
Nutrition (estimate, per serving)
- Calories
- 160
- Protein
- 6 g
- Fat
- 10 g
- Carbs
- 12 g
