Light savoury rolls served hot or cold as a snack. It is prepared from a batter of chickpea flour, yogurt and spices.

Khandvi might seem to be complex & difficult to prepare but actually it is unbelievably easy and quick to prepare. You have to try it once to believe it!

Time: 20 minutes


Serves: 3-4

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  1. For the Khandvi:
  2. 1/2 cup besan (gram flour)
  3. 3/4 cup yogurt
  4. 1 cup water
  5. 1/2 teaspoon ginger paste
  6. 1/2 teaspoon green chilli paste
  7. 1/2 teaspoon turmeric
  8. 1/4 teaspoon asafoetida
  9. Salt to taste
  10. For the tempering:
  11. 1 tablespoon oil
  12. 1 teaspoon mustard seeds
  13. 1 teaspoon sesame seeds
  14. 1/4 teaspoon asafoetida
  15. Other ingredients:
  16. 1 teaspoon oil (for greasing the plates)
  17. 1 tablespoon finely chopped coriander leaves


  1. Grease the reverse side of 3 plates or thalis and keep them aside.
  2. Combine all the ingredients for khandvi in a blender and blend till smooth.
  3. Add this batter to a non-stick pan and cook on low heat. Stir continuously to avoid any lumps. Keep cooking on low heat for about 8-10 minutes or till the batter becomes very thick. To check if the batter is ready, spread a spoonful of this batter on a greased plate and let it cool for 2-3 minutes. If it sets and can be rolled, it is ready otherwise cook it for few more minutes.
  4. While the batter is hot, quickly divide it into 3 equal portions putting each portion on the greased side of 3 plates/thalis. Spread it uniformly using a butter knife. Keep these plates/thalis in the refrigerator for 5 minutes.
  5. Using a sharp knife, make lengthwise cuts keeping about 2 inches gap between the cuts. Roll up gently into gorgeous khandvis. Repeat the same process for all the plates/thalis.
  6. For the tempering, heat oil in a tempering (tadka) pan and add the mustard seeds. When the mustard seeds start crackling, add the sesame seeds and asafoetida and sauté for a few seconds.
  7. Pour the tempering over the khandvis.
  8. Serve immediately garnished with coriander.

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