Khandvi Recipe: Easy and Delicious Gram Flour Rolls!
Khandvi, also known as Patudi, is a delightful snack from Gujarat and Maharashtra made from gram flour (besan) and buttermilk, resulting in a silky texture that melts in your mouth. The batter is cooked until thick, spread thinly, and rolled into elegant spirals, each delivering savory and tangy flavors. Often garnished with mustard seeds and fresh coriander, Khandvi pairs wonderfully with snacks like dhokla and samosas. While making Khandvi at home may seem challenging, mastering this traditional recipe is rewarding. Whether you call it Khandvi or Patudi, this unique gram flour roll is sure to become a favorite!
Ingredients
- 1 cup gram flour besan
- 1 cup buttermilk
- 1 cup water
- 1 tbsp green chili paste
- 1 tsp turmeric powder
- ¼ tsp hing powder asafoetida
- salt to taste
- 2 tbsp cooking oil for tempering
- ½ tsp mustard seeds
- 1 small chili diced
- ½ tsp sesame seeds
- 1 tbsp shredded coconut for garnish
Instructions
Prepare the Thali
- Grease a few large thalis or flat plates with cooking oil to prevent sticking.
Prepare the Batter
- In a medium-sized non-stick pan, combine 1 cup gram flour, 1 cup buttermilk, and 1 cup water. Whisk the mixture until it is smooth and free of lumps.
- Stir in 1 tbsp green chili paste, 1 tsp turmeric powder, ¼ tsp hing powder, and salt to taste. Whisk again until everything is well combined.
Cook the Mixture
- Place the pan on high heat and continuously stir the mixture. Once it starts to thicken, reduce the heat to medium and keep whisking until it reaches a creamy paste consistency.
- Turn off the heat and quickly spread the thickened mixture evenly onto the greased thalis, keeping it as thin as possible. Work swiftly to prevent it from drying out.
Cut and Roll
- Allow the spread to cool for about 2-3 minutes. Once slightly cooled, make 1-2 inch cuts vertically in the spread. Carefully peel each strip, roll it up tightly, and place the rolls in a bowl or on a plate.
Tempering
- In a small pan, heat 2 tbsp cooking oil over medium flame. Add ½ tsp mustard seeds and wait for them to sizzle. Then add the diced 1 small chili.
- Once the chili starts crackling, turn off the heat and add ½ tsp sesame seeds to the tempering mixture.
Serve with Garnish
- Drizzle the tempering over the Khandvi rolls and sprinkle with 1 tbsp shredded coconut for garnish.
- Khandvi is best enjoyed fresh, ideally within a few hours of preparation, as storing them can cause them to melt or dry out. Enjoy this delicious snack!