Khandvi - Traditional Gujarati Snack

Khandvi, most popular Gujarati tea time snack. One of the delicious savory snack made with besan and curd with flavoursome seasoning. It might look like pinwheels yet very tasty and soft snack that melts in mouth. If you try once then you will become fan for it. I still agree it is very difficul , but remember to make with patient and you will never fail to get perfect Khandvi. Carefully stir the besan paste until thick and gently spread the paste.Take care to cut and roll the khandvi and temper.

Preparation & Cooking Time : under 30 minutes

Yield : 18-20 rolls


Besan (Gramflour) - 1 cup
Yogurt/curd - 1 cup
Turmeric - 1/2 tsp
Hing - a pinch
Lemon juice - 1 tbsp.
Salt as per taste
Oil - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Sesame seeds - 1 tsp
Coconut powder


In a mixing bowl mix all the ingredients mentioned for preparing batter. Add 1 n 1/2 cup of water and blend it together. Prepare a smooth thin batter and make sure no lumps in it.

Cut the parchment paper or aluminium foil and keep it ready on work surface to spread the mixture once it is ready. Don't miss this step as you really need to hurry to spread the mixture once it is done. You can also grease the back side of big plate and use it to spread and making rolls.
In a pan add batter and turn on the flame. Keep the flame always low in whole process.

Keep stirring continuously. cook it until mixture become thick. It will take approx. 8-10 minutes.

Take a spoonful of paste and spread it over on parchment paper. wait for a while and try to roll it out. if u can do it easily mixture is ready. if not cook for some more time.
Once it is ready spread the mixture using back side of spatula on parchment paper evenly. Make a thin and uniform layer. The mixture needs to spread out when it is hot. once it is cool down you wont be able to spread out nicely.

Let it cool down for 5 minutes.
Cut the layer with knife about 2" width stripes lengthwise. (If layer is very lengthy cut it in two parts. check image below)
Lightly roll up each strips. be very gentle while rolling and make each rolls evenly.

Make all rolls and keep them in serving plate.
Now for tempering heat the oil in pan and add mustard, cumin and sesame seeds. Once it start crackle switch off the flame and spread the tempering over rolls.

Garnish with coconut powder and coriander.
Khandvi is ready to serve. serve it with green chutney.


  • Keep the flame always low in whole process.
  • Keep stirring continuously.
  • The mixture needs to spread out when it is hot.
  • Use smooth and finely grounded besan (Gramflour) to get very thin and smooth rolls.

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