Authentic Khandvi Recipe – Besan Rolls with Coconut & Mustard Seeds

Last Updated on 4 months by Neha Deshmukh

Authentic Khandvi Recipe – Besan Rolls with Coconut & Mustard Seeds

Hey everyone! If you’ve ever been to a Gujarati celebration, chances are you’ve spotted these beautiful, delicate rolls – Khandvi! They’re a little bit of work, but so worth it. I remember the first time I tried making these, it took a couple of attempts to get the texture right, but now it’s a family favorite. Today, I’m sharing my tried-and-true recipe with you, so you can enjoy this delicious snack too!

Why You’ll Love This Recipe

Khandvi isn’t just a snack; it’s a little slice of Indian culinary artistry. It’s a delightful combination of sweet, sour, and spicy flavors, with a wonderfully soft and smooth texture. Plus, it’s naturally vegetarian and can easily be adapted to be vegan and gluten-free! It’s perfect for parties, festivals, or just a cozy afternoon treat.

Ingredients

Here’s what you’ll need to make these amazing Khandvi rolls:

• 1 cup besan (chickpea flour) – about 180g
• 1 ½ tbsp + 2 tsp vegetable oil
• ½ tsp salt
• 1 tbsp lemon juice – about 15ml
• 1 tbsp dried coconut
• 1 tsp black mustard seed
• 1 tsp sesame seed
• ½ green chili, finely chopped
• 1 handful cilantro, chopped

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Besan/Chickpea Flour: This is the star of the show! Make sure your besan is fresh for the best flavor and texture. A slightly older besan can sometimes have a bitter taste.
• Dried Coconut Preparation: Soaking the dried coconut in a little water softens it up and makes it easier to sprinkle over the finished Khandvi. Don’t skip this step!
• Tempering Spices – Mustard & Sesame Seeds: The tempering (or tadka as we call it in India) is crucial. It adds a wonderful aroma and a burst of flavor. Don’t be afraid to let the mustard seeds pop – that’s how you know they’re ready!
• Regional Variations in Sweetness/Sourness: Some families like their Khandvi a little sweeter, adding a pinch of sugar to the batter. Others prefer a more pronounced sourness, using a bit more lemon juice. Feel free to adjust to your liking! My grandmother always added a tiny pinch of sugar, and I’ve carried on that tradition.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the dried coconut in 1 tablespoon of water and set it aside. This will plump it up nicely.
2. In a large bowl, whisk together the besan, salt, and lemon juice. Gradually add 1 ½ cups of water (about 360ml) while whisking continuously to create a smooth batter. No lumps allowed!
3. Heat 1 teaspoon of oil in a non-stick skillet over medium-high heat. Pour in the besan batter and cook, stirring constantly, for about 10 minutes. Add another teaspoon of oil after 5 minutes to prevent sticking.
4. Now, here’s the trick! To check if the batter is cooked, spread a small amount on a flat surface. If it rolls easily without sticking, it’s ready.
5. Quickly spread the cooked batter into a thin sheet on a clean, flat surface (like a marble slab or a lightly oiled tray). The thinner, the better!
6. Using a knife, cut the sheet into 1-2 inch wide strips. Gently roll each strip into a loose scroll.
7. Heat the remaining oil in a small pan. Add the mustard seeds and let them splutter. Then, add the sesame seeds, chopped green chilies, and cilantro. Sauté for a few seconds until fragrant.
8. Pour the tempering evenly over the Khandvi rolls.
9. Finally, sprinkle the soaked coconut on top. Serve at room temperature and enjoy!

Expert Tips

• Non-Stick is Key: Seriously, use a good non-stick skillet. It’ll save you a lot of frustration!
• Constant Stirring: Don’t walk away from the batter while it’s cooking. Constant stirring prevents it from sticking and burning.
• Thin is In: The thinner you spread the batter, the softer and more delicate your Khandvi will be.
• Work Quickly: Once the batter is cooked, work quickly to spread, cut, and roll before it cools down and becomes difficult to handle.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply ensure the oil you use is plant-based.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as besan is a gluten-free flour.
• Spice Level Adjustment – Chili: If you’re not a fan of spice, reduce the amount of green chili or omit it altogether. My friend, Priya, makes hers without chili for her kids.
• Festival Adaptations – Janmashtami/Diwali: Khandvi is a popular offering during Janmashtami and Diwali. You can make larger batches and present them beautifully on a platter.

Serving Suggestions

Khandvi is delicious on its own, but you can also serve it with:

• A side of green chutney
• A sprinkle of sev (crispy chickpea noodles)
• A glass of chilled buttermilk

Storage Instructions

Khandvi is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. The texture might change slightly, but it will still be tasty!

FAQs

Let’s answer some common questions:

• What is the best way to prevent Khandvi from sticking to the pan? Use a good quality non-stick pan and add oil as directed in the recipe. Constant stirring is also crucial.
• Can I use a different type of flour besides besan? While besan is traditional, you could experiment with other gluten-free flours, but the texture won’t be the same.
• How do I achieve the perfect texture for the Khandvi batter? The batter should be smooth and spreadable, and it should roll easily when cooked. If it’s too thick, add a little more water. If it’s too thin, cook it for a longer time.
• What is the significance of the tempering in Khandvi? The tempering adds a wonderful aroma and a burst of flavor that complements the mildness of the besan. It’s what really elevates the dish!
• Can Khandvi be made ahead of time? It’s best made fresh, but you can cook the batter and spread it out ahead of time. Cut into strips and roll just before serving to maintain the best texture.

I hope you enjoy making this delicious Khandvi recipe! Let me know how it turns out in the comments below. Happy cooking!