- Created on 13 March 2009
- Written by Archana Doshi
Khandvi is a savory gram flour pin wheel snack that is seasoned with mustard and sesame. The first time I had these gram flour pinwheels was at a diwali party held at Guajarti’s friends home of my parents. They had an elaborate menu of all the delicacies that one can think of, but Khandvi was one of my favorites. I had not eaten them after that day, until the day I got married at my in laws home.
It is a true to the heart Gujarati delicacy made using gram flour flavored with spicy green chillies, and grated coconut, not to miss the asafoetida and fresh cut coriander leaves. They make a great starter for a party as well.
Makes: 20 -25 pin wheels
Ingredients for the khandvi
- 1 cup gram flour
- 1 cup sour yogurt
- 2 cups water
- 1 teaspoon green chilli paste
- 1/4 teaspoon asafoetida
- 1/4 teaspoon turmeric powder
- Salt to taste
Ingredients for seasoning
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 teaspoon sesame seeds
- 5-6 curry leaves
- 2 tablespoons grated coconut
- 2 tablespoons chopped coriander
- 2 tablespoons oil
Before we begin the recipe, we need to prepare the work surface to make Khandvi. It is important to have a smooth surface and the ideal is granite counter top. Clean the counter top thoroughly as you will be spreading the cooked gram flour mixture. If you don't have a granite counter top, then you can use a flat plate or a smooth cookie sheet big enough to spread the mixture. If you do it on plates, or cookie sheets, you will probably have to spread the mixture in multiple rounds. The number of these plates you need will depend on how thin you spread the mixture. My estimate is about 3-4 plates of 12 inch diameter. Also if you use plates or cookie sheets, spread them on the back side.
- Combine the yogurt, water and gram flour in a large bowl; whisk until smooth and no lumps remain. Whisk in the green chiili and ginger paste, asafoetida, turmeric powder and salt.
- Transfer the mixture into a non stick pan and heat on low to medium heat, stirring constantly to prevent lump formation. Continue stirring on low heat, till the mixture thickens for 15 minutes.
- The mixture will begin to attain a shine. Keep the mixture covered, so it remains hot while you proceed to the steps below, as it will not spread when it cools down.
- Spread the hot mixture on the prepared surface as thinly as possible, with a flat spatula. When you have finished spreading the batter, allow it to cool a little and settle down about three minutes and not less. Repeat this process and continue to spread the entire mixture, before it cools down.
- After about 10 minutes have passed begin rolling the mixture into a log starting from the top. Once the rolls have been made, cut the rolls into one inch size logs. Place the cut rolls on a serving platter.
- Heat oil in a pan for seasoning; add mustard seeds, cumin seeds, sesame seeds, curry leaves allow them to crackle.
- Sprinkle the seasoning over the rolls and garnish with coriander leaves and coconut. This can be made one day ahead and kept in the refrigerator and warmed up in the microwave before serving.
- Serve the Khandvi's as a part of a meal, a tea time snack or even as an appetiser for parties