Authentic Khandvi Recipe – Gram Flour Rolls with Mustard & Coconut

Last Updated on 4 months by Neha Deshmukh

Authentic Khandvi Recipe – Gram Flour Rolls with Mustard & Coconut

Hey everyone! If you’ve ever been to Gujarat, or even just a good Indian snack shop, you’ve probably fallen in love with khandvi. These delicate, subtly sweet, and wonderfully textured rolls are a total treat. I remember the first time I tried to make them – it took a few attempts to get the hang of it, but trust me, the reward is so worth it! Today, I’m sharing my go-to recipe for authentic khandvi, complete with all my tips and tricks.

Why You’ll Love This Recipe

Khandvi isn’t just delicious; it’s surprisingly satisfying. It’s a light yet flavorful snack, perfect for a rainy afternoon with a cup of chai, or as a delightful addition to a festive spread. Plus, it’s naturally vegetarian and can easily be adapted to be vegan and gluten-free! It’s a little bit of effort, but the wow factor is huge.

Ingredients

Here’s what you’ll need to create these delightful rolls:

• 1 cup Gram flour (Besan) – about 180g
• 1 cup Curd – about 240ml
• 1 cup Water – about 240ml
• 1 teaspoon Asafoetida (Hing)
• Salt – to taste
• 1 pinch Turmeric (optional)
• 3 tablespoons grated Coconut
• 3 tablespoons chopped Coriander leaves
• 2 teaspoons Oil
• 1 teaspoon Mustard seeds
• 2 pinches Asafoetida (for tempering)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break your khandvi.

• Besan: The quality of your gram flour matters. Use a fresh, finely ground besan for the best texture. Older besan can sometimes have a bitter taste.
• Curd: I prefer using whisked curd (dahi) for a smoother batter. Some people swear by using hung curd (strained yogurt) for a slightly tangier flavor and firmer khandvi. Feel free to experiment!
• Asafoetida (Hing): This adds a unique savory depth. Don’t skip it!
• Tempering Variations: Traditionally, the tempering is mustard seeds and hing. But, feel free to add a finely chopped green chili or a few curry leaves for an extra kick. My aunt always adds a tiny pinch of red chili powder to hers – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a pan, mix the besan, curd, water, salt, asafoetida, and turmeric (if using). Whisk everything together really well until you have a smooth, lump-free batter. This is important – no one wants grainy khandvi!
2. Place the pan over medium heat. Now comes the patience part! Stir constantly to prevent sticking and burning. Keep stirring for about 8-10 minutes, until the mixture thickens into a spreadable paste. It should coat the back of a spoon nicely.
3. Quickly pour the batter onto a clean, lightly oiled surface (a baking sheet lined with foil works great!). Spread it out thinly and evenly with a spatula. The thinner you spread it, the more delicate your khandvi will be.
4. Let the batter cool completely – about 10-15 minutes. You’ll know it’s ready when it’s firm enough to handle.
5. Cut the cooled batter into strips about 1-inch wide. Gently roll each strip into a tight cylinder. Don’t worry if they’re not perfect; practice makes perfect!
6. Heat the oil in a small pan. Add the mustard seeds and asafoetida. Let the mustard seeds splutter. Immediately drizzle this tempering evenly over the khandvi rolls.
7. Garnish generously with grated coconut and chopped coriander leaves. Serve immediately with your favorite green chutney!

Expert Tips

Here are a few things I’ve learned along the way:

• Consistency is Key: The batter consistency is crucial. It should be pourable but not runny. If it’s too thick, add a tablespoon of water at a time until you reach the right consistency.
• Preventing Sticking: Stirring constantly is the best way to prevent sticking. If it does start to stick, immediately reduce the heat.
• Rolling Technique: If the khandvi is cracking while rolling, lightly moisten your hands with water. This will help keep it pliable.

Variations

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

• Vegan Khandvi: Simply substitute the curd with plant-based yogurt. Coconut yogurt works beautifully!
• Gluten-Free: Khandvi is naturally gluten-free, which is fantastic! Just double-check your besan source to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level: Add a finely chopped green chili to the tempering for a spicy kick. My friend loves adding a pinch of red chili powder too!
• Festival Adaptations: During Janmashtami, khandvi is often offered to Lord Krishna. You can make mini khandvi rolls for this occasion.

Serving Suggestions

Khandvi is best enjoyed fresh! It pairs perfectly with:

• Green chutney (mint-coriander chutney is a classic)
• Sweet tamarind chutney
• A cup of hot masala chai

Storage Instructions

Khandvi is really best eaten immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. They might lose a little of their softness, but they’ll still be tasty!

FAQs

Let’s answer some common questions:

• What type of besan is best for khandvi? A fresh, finely ground besan is ideal.
• How do I prevent the khandvi batter from becoming too thick? Add a tablespoon of water at a time until you reach the desired consistency.
• Can I make khandvi ahead of time? It’s best to make it fresh, but you can prepare the batter ahead of time and store it in the refrigerator for a few hours.
• What is the best way to roll khandvi without it breaking? Lightly moisten your hands with water to keep the khandvi pliable.
• What is asafoetida (hing) and can I substitute it? Asafoetida has a pungent aroma but adds a unique savory flavor. If you can’t find it, you can try substituting with a pinch of garlic powder, but it won’t be quite the same.

Enjoy making this delicious Gujarati snack! I hope this recipe brings a little bit of India to your kitchen. Let me know how it turns out in the comments below!