Khandvi is a mouthwatering Gujarati snack. It can be a tea time snack or a side dish in dinner. My family loves this snack, which motivated me to try this at home. Fortunately, I got success in my first experiment. In Rajasthan, we prepare a dish called Pithore that is quite similar to Khandvi.


1/2 cup Gram Flour
1/2 cup Yoghurt
Pinch of Asafoetida
1/8th tsp Turmeric powder
Salt to taste
1 tbsp Ginger-Green chili paste

For tempering:
1 tbsp Oil
1 tsp Mustard seeds
1 tsp White Sesame seeds
7-8 Curry leaves
1 tbsp chopped Green Chili
1 tbsp Fresh coconut grated
Chopped Coriander for Garnishing


Grease thali or plate with little oil and keep it aside.

Mix yoghurt with 1 cup of water in a bowl and whisk it. Add gram flour, salt, turmeric powder, ginger, green chili paste and whisk well to make lumps free mixture. Put this mixture in a pan and stir continuously for around 8-10 minutes on low flame.

Spread batter on the greased thali in a thin layer with the backside of a flat spoon or a spatula. Let it cool for 5 minutes. Then place straight cuts using a knife and make 2” wide strips. Roll each strip into a roll and transfer to a serving dish.

Heat oil in a pan, add mustard seeds and when they began to crackle, add curry leaves and chopped green chili. Lastly, add sesame seeds, sauté for few seconds and put off the gas. Pour this tempering on the Khandvi rolls. Garnish with grated coconut, chopped coriander and serve.

Note: For Jain version of this recipe, don’t add ginger.



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