Khandvi are a delicious, melt-in-your-mouth snack from Gujarat. These seasoned chickpea flour and yogurt rolls are spicy and slightly sweet and sour. Make sure you work out any lumps in the batter, then once the batter is the right consistency, work quickly.
Recipe extracted from Manju’s Cookbook by Manju Patel, published by Ryland Peters & Small (£22). Photography by Clare Winfield © Ryland Peters & Small
Ingredients for Khandvi Serves: 4
- 2 tablespoons chopped fresh coriander
- 2 tablespoons grated fresh coconut
How to make Khandvi
- First, make the batter. Place all the ingredients in a bowl with 300 ml cold water. Use a handheld blender to mix together until smooth, making sure there are no lumps.
- Clean and very lightly grease a flat work surface.
- Place the batter in a non-stick saucepan and cook over the lowest heat, stirring continuously with a silicon spatula to make sure the batter doesn’t stick to the bottom of the pan. Once the batter starts to thicken, start to work more quickly, making sure no lumps form in the batter. Keep stirring until the batter sticks to the spatula.
- To check if the batter is ready, spread a tiny piece onto the greased work surface and leave to cool for 2–3 minutes. If the batter sets and rolls easily, it’s ready.
- Now work very quickly! Spread the batter over the greased work surface and use a spatula or palette knife to spread it as evenly as possible. Spread all the batter as thinly as you can preferably about 2–3 mm/1/8 in. thick. Allow the batter to set.
- Use the back of a knife to slice the khandvi into long strips about 4–5 cm/1½–2 in. wide and about 15–20 cm/6–8 in. long. Trim away any excess around the edges.
- Use your fingers to slowly roll the khandvi tightly and place them on a plate.
- To make the vagar, place the oil in a small saucepan over a high heat for 1 minute. Add the mustard seeds and once they start to crackle, add the rest of the ingredients. Quickly swirl around the pan a couple of times, then immediately pour the tempered oil over the khandvi.
- Garnish with coriander and sprinkle grated fresh coconut (or dried) over the top to serve. The khandvi can be stored in an airtight container in the fridge for up to 3 days.