Recipe for Gujarati Khandvi

6 | 40 Minutes | by Jasmine Saluja

Soft gram flour rolls that are spiced and tempered. This melt in mouth recipe is a favourite Gujarati snack.

Synonyms : Melt in mouth seasoned gram flour rolls


10 Minutes


30 Minutes



TOTAL Servings



For The Batter

  • 1 Cup Gram Flour (Besan) (besan)
  • ¼ Cup Curd (dahi) (you can use sour curd if you wish)
  • ½ Teaspoon Turmeric Powder (haldi)
  • 1 Teaspoon Red Chili Powder (Lal mirch )
  • ¼ Teaspoon Asafoetida
  • 1 Tablespoon Lemon juice
  • Salt to taste

For Tempering

  • 1 Tablespoon Oil
  • 1 Teaspoon Mustard seeds (Rai)
  • 4 Pieces Curry Leaves (Kadi Patta)
  • 2 Green Chillies (slit lengthwise)
  • 1 Teaspoon Sesame seeds (white til)


To Make The Batter

  1. Combine the gram flour with curd and 1.5 to 2 cups of water. Add water slowly and keep mixing to ensure that the batter does not become too thin. Mix well to ensure that it forms a smooth paste.
  2. Add the turmeric powder, red chili powder, asafoetida, lemon juice and salt. Mix well.
  3. Heat oil in a deep pan, add cumin seeds.
  4. When the seeds crackle add the prepared batter and cook on a high flame, while stirring continuously.
  5. Keep cooking till the batter starts to leave the sides of the pan.
  6. Spread the hot batter evenly on the backside of a big thali using a spatula or the back of a spoon.
  7. When cool, cut the khandvi on each thali lengthwise (approx. 1½" in width) into equal portions and roll up each gently.

For The Tempering

  1. Just before serving, heat oil in a small pan. Add the mustard seeds.
  2. When the seeds crackle add the curry leaves, green chillies and sesame seeds and saute on a medium flame for a few seconds.
  3. Pour the tempering over the khandvis.
  4. Serve garnished with coriander.

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