Indian & South Asian · Snack · Breakfast
Khandvi
ખાંડવી (Khandvi)
Silky, melt-in-the-mouth rolls of tangy gram flour and yogurt batter, finished with a crackling temper of mustard seeds, sesame and curry leaves. This lighter version uses low-fat yogurt and just a spoonful of oil.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
Calories come from: Carbs 44% · Fat 35% · Protein 21%
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Ingredients
For 4 servings- 1 cup92 gGram flour (besan)
- 1 cup245 gPlain low-fat yogurt
- 2 cups475 gWater
- 1 tsp5 gFresh ginger, finely grated
- 2 small8 gGreen chilies
- 1/2 tspGround turmeric
- 1 tsp6 gSalt
- 1/8 tspAsafoetida (hing)
- 1 tbsp14 gVegetable oil
- 1 tspMustard seeds
- 1 tspSesame seeds
- 10 leavesCurry leaves
- 2 tbspFresh coriander, chopped
- 1 tbsp5 gFresh grated coconut (optional)
Steps
- 1
Finely chop 1 green chili and slit the other lengthwise for the tempering.
- 2
In a heavy-based pan, whisk the gram flour, yogurt and water until completely smooth with no lumps.
- 3
Whisk in the grated ginger, chopped chili, turmeric, salt and a pinch of the asafoetida.
- 4
Lightly brush 1 tsp of the oil over the back of two large trays or a clean countertop.
- 5
Cook the batter over medium-low heat, stirring constantly, for 10-12 minutes until very thick and glossy.
- 6
Test by spreading a spoonful thinly on a greased tray; if it sets in a minute and peels off cleanly, it is ready.
- 7
Working quickly, spread the hot batter as thinly as possible over the greased surfaces with a spatula.
- 8
Let it cool and set for about 10 minutes.
- 9
Cut the sheet into strips about 5 cm (2 in) wide and roll each strip up tightly.
- 10
Arrange the rolls on a serving plate.
- 11
Heat the remaining 2 tsp oil in a small pan and add the mustard seeds; let them crackle.
- 12
Add the sesame seeds, curry leaves, slit chili and remaining asafoetida and stir for a few seconds.
- 13
Pour the tempering evenly over the rolls.
- 14
Scatter with chopped coriander and grated coconut, if using, and serve at room temperature.
Swaps, storage and make-ahead
Swaps
- For a vegan version, replace the yogurt with an unsweetened plain soy or coconut yogurt and add a squeeze of lemon juice for tang.
- To make it gluten-free, choose an asafoetida labelled gluten-free (usually blended with rice flour), since most hing contains wheat flour.
- If you can't find curry leaves, leave them out and add a few extra coriander leaves at the end; the flavour will be milder but still good.
- Use unsweetened desiccated coconut instead of fresh grated coconut if that's easier to find, or skip it for a lighter topping.
Storage
Khandvi is best eaten fresh on the day it's made. Refrigerate leftovers in a covered container within 2 hours and eat within 2 days. Let them come to room temperature before serving, and don't freeze them, as the texture turns rubbery and watery.
Make ahead
You can make and roll the khandvi a few hours ahead and keep it covered in the fridge, then bring it to room temperature and add the fresh tempering, coriander and coconut just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MilkMustardSesameGluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (215 g) | Per 100 g | |
|---|---|---|
| Calories | 169 kcal | 79 kcal |
| Protein | 8.9 g | 4.1 g |
| Carbohydrates | 18.7 g | 8.7 g |
| of which sugars | 7 g | 3.3 g |
| Fiber | 2.9 g | 1.3 g |
| Fat | 6.6 g | 3.1 g |
| of which saturated | 1.1 g | 0.5 g |
| Sodium | 646 mg | 300 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
