The amount of healthy and tasty recipes that can be made with chickpea flour is incredible. Gujarati Khandvi is one of the interesting and easy to make recipe using chickpea flour. It can be made as light snack or an appetizer. It is made with less oil and is light and delicious Gujarati snack. These are melt in your mouth, spiced and seasoned chickpea flour rolls.
You can watch full recipe video for this recipe below
Frequently Asked Questions
What is Khandvi?
Khandvi is a snack made from chickpea flour and is originated from state of Gujarat in India. It is made up with chickpea flour, yogurt along side with ginger chili paste and salt. Then it is seasoned with tempering of spices such as mustard seeds, sesame seeds and red chilies poured over top. You can garnish it with freshly shredded coconut and finely chopped cilantro
Is Khandvi vegan?
Khandvi is not vegan as it uses yogurt but you can easily replace it with vegan yogurt and make this quick and easy snack vegan.
Why my Khandvi batter not spreading and rolling properly?
Cooking smooth batter of chickpea flour, yogurt and water is tricky part once you get that right this recipe is incredibly easy. It took me 2 to 3 tries before I got correct consistency of batter. Follow this tips
Make sure you continuously stir khandvi batter while cooking to avoid lumps.
Cooking time will vary depending on the thickness of pan and heat use.
You can also do a plate test to check if a batter is properly cooked and is rolling. Spread 2 tsp of batter into a small plate or bowl and spread. Let it cool and spread if batter is not spreading than you may need to cook it for few more minutes
Ratio of the flour, yogurt and water should be correct. Make sure ratio of flour to yogurt is 1:1 and yogurt to water is 1:2
Khandvi is Light rolls of chickpea flour & yogurt, stuffed with cilantro and fresh coconut and tempered with mustard seeds, sesame seeds & curry leaves
Cooking smooth batter of chickpea flour, yogurt and water is tricky part once you get that right this recipe is incredibly easy.
IMPORTANT TIPS 👇
👉Cooking smooth batter of chickpea flour, yogurt and water is tricky part once you get that right this recipe is incredibly easy.
👉 Be quick in spreading Khandvi batter. You need to spread khandvi batter when it is hot.
👉 Oil the plates or baking tray before you cook batter.
👉 Flame should be low when you prepare batter or else there will be lumps and batter will not spread easily
👉 You need to keep stirring the batter continuously so it does not stick to bottom of the pan and batter will not form lumps. If you stop stirring batter will form lumps and will be difficult to spread the batter
👉 Use wide pan to cook the batter (the kind that is shown in the video)
👉 It takes exact 10 minutes for me to cook the batter on low flame. This time may vary on the intensity of the flame and type of the pan used
👉 Make sure ratio of flour to yogurt is 1:1 and ratio of yogurt to water is 1:2
👉 You may need more than 1 plate or baking tray
👉 You can make this recipe vegan by using vegan yogurt instead of dairy
It may take couple of tries to get the batter right and to learn how to roll khandvi. But once you have mastered it I assured you it is very easy, quick and healthy snack to make at home.
INGREDIENTS
This recipe yields 20 to 25 khandvi rolls
For batter
1 cup yogurt (vegan or dairy)
1 cup chickpea flour
2 cups water
2 tsp ginger chili paste
Salt as per taste
1 tsp turmeric
1 tsp lemon juice
For tempering
1 tbsp oil
1 dry red chili
8 to 10 curry leaves
1 tsp mustard seeds
1 tsp sesame seeds
For stuffing/garnish
1 tbsp shredded coconut
1 tbsp finely chopped cilantro
INSTRUCTIONS
Add yogurt and water in a bowl and stir until no lumps are there
Add the flour and whisk until smooth
Add ginger chili paste turmeric, lemon juice and salt. Mix until batter is smooth and no lumps are there
Spread oil on plates or baking tray
Strain and pour the batter in a sauce pan or broad steel pan. Switch the stove top to low flame.
Begin to stir. Keep stirring the mixture continuously so no lumps are form and mixture is not stuck to bottom of the pan. If lumps are form batter will not spread properly
Batter will start to thicken so keep on stirring
Cook batter for about 8 to 10 minutes on low flame
Quickly pour batter on a plate and spread thinly. Be quick at this step because if batter starts to cool down it will not spread thinly and evenly and you will not be able to make rolls
Cut into equal strips
Add finely chopped cilantro and shredded coconut
Start rolling Khandvi strips and put them on serving plate. Place rolls next to each other
In a small pan or tadka pan add oil
Once hot add red chili, curry leaves, mustard seed and sesame seeds
When seeds crackle and change colour switch off the flame and pour this tempering over Khandvi rolls
Garnish it will more shredded coconut if you like
You can eat Khandvi roll by itself or serve it with cilantro chutney
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