Khandvi Recipe In English

Gujarati Khandvi Recipe | How to Make Perfect Khandvi at Home

Khandvi is a delicate, savory snack from Gujarat made with gram flour and buttermilk. Known for its soft, melt-in-the-mouth texture, Khandvi is a favorite among Gujarati families. In this step-by-step Khandvi recipe in English, you’ll learn how to make this light snack using a pressure cooker for a foolproof method. Whether you're searching for Khandvi recipe by Sanjyot Keer or Khandvi recipe Tarla Dalal, this post will help you master the dish with ease.

Ingredients for Khandvi:

• 1 cup gram flour (besan)

• 1 cup sour yogurt (dahi)

• 2 cups water

• 1/4 tsp turmeric powder

• 1 tsp ginger-green chili paste

• Salt to taste

• 1/4 tsp asafoetida (hing)

• 1/2 tsp mustard seeds

• 1/2 tsp sesame seeds

• 2 tbsp oil

• 1-2 green chilies (slit)

• 10-12 curry leaves

• Fresh coriander leaves for garnish

• Grated coconut (optional, for garnish)

Step-by-Step Process for Making Khandvi:

1. Prepare the Khandvi Batter:

• In a mixing bowl, add 1 cup of gram flour (besan).

• Add 1 cup of sour yogurt (dahi) and mix it with 2 cups of water to form a smooth, lump-free batter.

• Add 1/4 teaspoon of turmeric powder, 1 teaspoon of ginger-green chili paste, and salt to taste. Whisk everything together until smooth.

• Strain the mixture to ensure there are no lumps, as this is key to getting smooth Khandvi rolls.

2. Cook the Batter (Khandvi recipe in cooker):

• Pour the prepared batter into a pressure cooker.

• Cook the batter on medium flame, stirring continuously, to prevent lumps from forming.

• If you're using a pressure cooker, cover the lid without the whistle and cook for about 8-10 minutes, stirring in between, until the batter thickens. It should have a smooth, thick consistency like custard.

3. Check the Batter and Spread:

• To check if the batter is ready, spread a small portion on a plate. If it rolls up smoothly without breaking, the batter is done.

• Quickly spread the cooked batter onto a greased flat surface (like the back of a plate or a countertop) using a spatula. Spread it thinly and evenly.

4. Roll the Khandvi:

• Once the batter is spread, let it cool for 5-10 minutes.

• Use a knife to cut the spread batter into long strips (about 1.5 to 2 inches wide).

• Gently roll each strip into tight rolls and place them on a serving plate.

5. Prepare the Tempering (Tadka):

• In a small pan, heat 2 tablespoons of oil.

• Add 1/2 teaspoon of mustard seeds and let them crackle.

• Add 1/2 teaspoon of sesame seeds, slit green chilies, curry leaves, and a pinch of asafoetida (hing).

• Sauté for a few seconds until fragrant, then pour this tempering over the rolled Khandvi.

6. Garnish and Serve:

• Garnish the Khandvi with freshly chopped coriander leaves and grated coconut (optional).

• Serve the Khandvi immediately or at room temperature.

Tips for Perfect Khandvi:

• Stir the batter continuously while cooking to prevent lumps.

• Spreading the batter thinly and quickly ensures smooth, uniform rolls.

• If the batter cools too quickly, it becomes difficult to spread, so work fast once it's ready.

Enjoy Gujarati Khandvi:

Your delicious and soft Khandvi is now ready to enjoy! Serve it as a snack or appetizer with green chutney for an authentic Gujarati experience. This Khandvi recipe in cooker ensures an easy and hassle-free cooking process, whether you're following this Khandvi recipe by Sanjyot Keer or a traditional Khandvi recipe Tarla Dalal method.