Simple Khandvi

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 3/4 cup - besan/gram flour
  • 1 cup - sour beaten thick yogurt/curd
  • 1 cup - water
  • 3/4 tsp - ginger chilli paste
  • 1/4 tsp - turmeric powder
  • 1/4 tsp - asafoetida
  • Salt as per taste
  • To temper:
  • 1/4 tsp - mustard seeds
  • 1/4 tsp - asafoetida

How to Make Simple Khandvi

  • In a mixing bowl, add gram flour, beaten thick curd, water, ginger chilli paste, turmeric powder, asafoetida, salt and mix well using a whisk, mix well, without any lumps.
  • Heat a thick bottomed pan and pour the mixture, and stir continuously, over a medium flame (make sure no lumps are formed) until paste thickens.
  • Check the correct consistency by taking a small spoonful mixture and spreading it evenly as thin as possible over the back of a plate, allow it to cool for some time.
  • Now try taking out the portion you have spread over the plate, if it comes out without sticking to the plate, then the consistency is right.
  • Switch off the flame, and quickly spread a thin layer (as thin as possible, i.e. like paper), over the back side of the plate.
  • Repeat the process for the rest of mixture using different plates.
  • Now allow the mixture spread over the plates to cool down.
  • Cut into 2-inch inch wide strips, and carefully roll it tight, repeat for all the plates.
  • Place the rolled khandvi in a serving dish.
  • You can set in refrigerator till its time to serve.
  • Heat oil in a pan, add mustard seeds and allow it to splutter, add asafoetida, and pour over the khandvi.
  • Sprinkle chopped coriander leaves.
  • Serve.