Khandvi Recipe | Best Gujarati Khandvi

Khandvi Recipe | Best Gujarati Khandvi with detailed photo and video recipe. A popular Gujarati cuisine savoury snack recipe prepared from besan (chickpea flour) with buttermilk, curd, or yoghurt and other Indian spices. This favourite Gujarati snack is also known as pataudi or dahivadi, and in Marathi it is known as suralichi vadi or patuli.

Khandvi Recipe | Best Gujarati Khandvi with step-by-step photo and video recipe. Khandvi is a snack prepared with significantly fewer ingredients, but it is undoubtedly a complicated process to prepare. The right consistency and thickness of besan batter play a crucial role in achieving the desired shape of khandvi. It can also be prepared in an open pan or with a non-stick pan.

I must admit that khandvi was not an easy recipe for me. I had tried this recipe thrice, and all were failures. Until I met with my friend Rangoli’s mother-in-law last week, she, who is from Gujarat, asked me to share the recipe with exact proportions. Additionally, I was fortunate enough to receive a demonstration from her, which greatly helped me prepare this recipe. More importantly, she shared the pressure cooker recipe, which was relatively easy enough to prepare. I changed this to a simple pan recipe, but it should be the same. In my previous attempts, I used to prepare this in an open pan, and I was somehow missing the consistency. Khandvi can also be ready in 5 minutes by cooking in the microwave. Also, remember to stir twice in between with the help of a whisk after every 1 or 1½ minutes.

Furthermore, here are some essential tips for a perfect, non-sticky khandvi snack recipe. Firstly, I used buttermilk in this recipe, which I prepared by mixing 1 cup of curd or yoghurt with 1 cup of water. Preferably, slightly sour curd or buttermilk is ideal for this recipe. Secondly, once the besan mixture is cooked in a pressure cooker, spread it immediately on a plate. Once it cools down, it won’t be easy to spread. Lastly, if you plan to prepare this recipe in a non-stick pan, you must continuously stir it until it becomes thick and smooth. You may have to stir it continuously for about 7-9 minutes. Instead of spreading khandvi paste on a plate, you can also spread it on an oven tray, a smooth kitchen slab or a glass table.

Finally, I would like to highlight my other Starter Recipes Collection and Snack Recipes Collection. Particularly, dhokla recipe, sev tomato nu shaak, kutchi dabeli, vada pav, onion pakoda, pav bhaji and bhel puri recipe. In addition, do visit my other recipe collection boards, like,

About Gujarati Khandvi

Gujarati Khandvi is a delicate, melt-in-mouth snack made from besan (gram flour) and curd, rolled into elegant yellow spirals. A signature dish from Gujarat, it reflects the region’s deep-rooted love for besan-based snacks, which also include dhokla, fafda, and gathiya. What makes Khandvi stand out is its minimalist preparation — just a handful of ingredients like besan, yoghurt, water, turmeric, and salt. Yet, it delivers a dish that’s visually appealing and rich in flavour. It’s typically garnished with mustard seeds, curry leaves, and fresh coriander, giving it an inviting look and a burst of flavour in every bite.

Although it may look fancy, Khandvi is surprisingly easy to prepare at home with a little technique, making it a go-to for quick, no-fuss snacks. However, since besan is high in fibre and dense, those unfamiliar with gram flour dishes may find it a bit heavy on the stomach if consumed in large quantities, so moderation is key. Still, its combination of beauty, simplicity, and taste makes it a true gem of Gujarati cuisine.

Fun Fact:

Khandvi is also known as Suralichi Vadi in Maharashtra — a perfect example of how regional cuisines often share culinary treasures with slight twists.

Video Recipe

Recipe Card for Gujarati Khandvi

How to Make Khandvi With Step-by-step photos

1. Firstly, in a bowl take 1 cup besan, ¼ tsp chilli powder, ½ tsp salt, pinch hing and 1 cup curd.
   
2. Whisk and mix well, making sure there are no lumps.
   
3. Now add 2 cup water and mix well, making a watery consistency batter.
   
4. Pour the batter into the large kadai and keep stirring on a low flame.
   
5. Keep stirring till the mixture starts to thicken. Cook until the mixture reaches a ribbon consistency.
   
6. Take a spatula of besan paste and spread it immediately over the plate. Please do not grease the plate with oil, as it will be difficult to spread.
   
7. Spread this as as possible. Also spread on an oven tray, a smooth kitchen slab or a glass table.
   
8. Allow it to cool for 10 minutes. Now, cut into 2-inch pieces and roll tightly, making sure no cracks are forming on khandvi.
   
9. To prepare the tempering, heat 2 tbsp of oil. Add 1 tsp mustard, 1 tsp sesame, 2 chilli, few curry leaves.
   
10. Splutter the tempering and pour over the khadnvi. Also, garnish with coconut and coriander.
    
11. Finally, enjoy Khandvi with hot chai.
    

Notes

• Firstly, ensure that you keep stirring while cooking the besan mixture. Otherwise, there is a chance the mixture will burn or form lumps.
• Also, you can make stuffed khandvi by topping it with coconut and coriander before rolling.
• Additionally, use a whisk to mix, as it prevents lumps from forming in the mixture.
• Finally, Khandvi Recipe tastes great when prepared with sour curd.