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Gujarati Khandvi

Yields1 Serving

Gujarati Khandvi Recipe

 1 cup besan/chickpea flour/gram flour
 1 tbsp ginger - bean stew glue
 ¼ ts turmeric/haldi
 salt to taste
 2 cups of buttermilk or 1 cup curd
 4 tbsp new coconut (ground)
 4 tbsp coriander leaves (finely slashed)
for hardening:
 3 tsp oil
 1 tsp mustard seeds/rai
 1 tsp sesame seeds/until
 2 dried red bean stew/lal mirch (broken)
 few curry leaves (cleaved)
 pinch asafoetida/hing

● First and foremost, in a little vessel take sieved besan.

● likewise add ginger-bean stew glue, turmeric and salt to taste.

● blend well, and add 2 cups of buttermilk.

● blend well in with a whisk framing a smooth streaming consistency.

● presently place the vessel into the cooker.

● Pressure cook for 3 whistles on medium heat.

● when the pressing factor discharges, take the vessel out and blend well.

● take a spatula of besan glue and spread promptly absurd.

● permit it to cool for 10 minutes.

● presently, cut into 2 inch sizes.

● also, roll tight ensuring there are no breaks framing on khandvi.

● embellish the khandvi with more coconut and coriander leaves.

● likewise set up the treating, by warming oil.

● add mustard seeds, sesame seeds, dried red bean stew, curry leaves and hing.

● When the hardening splutters, pour it over the khandvi.

● At long last, gujarati khandvi is prepared to present with hot chai.


initially, strainer the besan prior to adding to maintain a strategic distance from knot development.

Likewise, utilize slender consistency buttermilk to get a smooth consistency player.

furthermore, stuff and topping with ground paneer or cheddar for additional flavors.

At long last, gujarati khandvi is inadequate without hardening.