Gujarati

Khandvi

By The Indian Hub Kitchen Brampton, Ontario

Thin, silky gram flour rolls tempered with mustard and coconut.

Food Story

Khandvi requires patience — the silky texture comes from constant stirring and thin spreading.

Prep

15 min

Cook

25 min

Serves

Ingredients

1
Grease the back of a large flat tray or thali with a little oil and set aside. This is where you will spread the cooked batter.
2
In a heavy-bottomed pan, whisk together 1 cup gram flour, 1 cup yogurt, 1 cup water, 1 tsp turmeric, 1 tsp salt, and 1 tsp ginger-green chili paste until completely smooth with no lumps.
3
Place the pan on low heat and cook the mixture, stirring continuously with a wooden spoon or whisk, for 12-15 minutes. The batter will thicken into a glossy, stretchy dough. To test, spread a small spoonful on the greased tray - it should roll without cracking. If it cracks, cook 2 more minutes.
4
Pour the hot batter onto the greased tray and, working quickly while still warm, spread it as thin and even as possible using a flat spatula. Let it cool for 5-10 minutes until set but still pliable.
5
Cut the sheet into 2-inch wide strips. Roll each strip tightly into a spiral. Arrange the rolls on a serving plate.
6
Heat 2 tbsp oil, add 1 tsp mustard seeds and curry leaves, and let them splutter. Pour this tempering over the khandvi rolls. Garnish with grated coconut and chopped coriander. Serve at room temperature.