Khandvi Recipe


1 cup besan / chickpea flour / gram flour

1 tbsp ginger - chili paste

¼ ts turmeric / haldi

salt to taste

2 cups buttermilk or 1 cup curd + 1 cup water

4 tbsp fresh coconut, grated

4 tbsp coriander leaves, finely chopped

For tempering:

3 tsp oil

1 tsp mustard seeds / rai

1 tsp sesame seeds / til

2 dried red chili / lal mirch, broken

few curry leaves, chopped

pinch asafoetida / hing


1.Firstly, in a small vessel take sieved besan.Also add ginger-chili paste, turmeric and salt to taste.Mix well, and add 2 cups of buttermilk.Mix well with a whisk forming a smooth flowing consistency.Now place the vessel into the cooker.

2.Pressure cook for 3 whistles on medium flame.Once the pressure releases, take the vessel out and mix well.Take a spatula of besan paste and spread immediately over the plate.Allow it to cool for 10 minutes.Now, cut into 2 inch size.

3.And roll tight making sure there are no cracks forming on khandvi.Furthermore, garnish the khanvi with more coconut and coriander leaves.Also prepare the tempering, by heating oil.Add mustard seeds, sesame seeds, dried red chili, curry leaves and hing.

4.Once the tempering splutter, pour it over the khandvi.Finally, gujarati khandvi is ready to serve with hot chai.