Chickpea flour squares with coconut and mustard


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

This is a new version of a delicious savoury snack, Khandvi, from the state of Gujarat, which uses yogurt in place of curds and incorporates chilli and desiccated coconut for added flavour. They are low in fat and packed with essential nutrients. Served with chutney, they make a perfect appetizer.


  • 275 g/10 oz/ cups gram flour (besan)
  • 115 g/4 oz/ cup full-fat (whole) natural (plain) yogurt
  • 5 ml/1 tsp salt, or to taste
  • 2.5 ml/ tsp ground turmeric
  • 2 fresh red chillies, finely chopped (deseeded if preferred)
  • 30 ml/2 tbsp sunflower oil or light olive oil, plus extra for brushing over
  • 15 ml/1 tbsp desiccated (dry unsweetened shredded) coconut
  • 30 ml/2 tbsp fresh coriander (cilantro) leaves, chopped
  • tangy chutney, to serve

For the tempering

  • 10 ml/2 tsp sunflower oil or light olive oil
  • 2.5 ml/½ tsp black mustard seeds
  • 1 dried red chilli, torn into pieces
  • 6 fresh or 8 dried curry leaves
  • 1.25 ml/¼ tsp asafoetida


  1. Sift the gram flour into a large mixing bowl and make a well in the centre.

  2. Blend the yogurt with 90ml/6 tbsp water in a separate bowl or jug (pitcher), and add the mixture to the flour.

  3. Add the salt, turmeric, chillies and oil. Mix everything thoroughly with a wooden spoon, making sure that all the ingredients are well blended together, to make a thick paste. Cover the bowl with a damp dish towel and set aside for 30 minutes.

  4. Brush a little oil on a 30cm/12 in heatproof plate and spread over half the gram flour mixture, like a thick pancake, covering the entire surface of the plate. It is easier to spread the mixture if you use lightly greased palms or a greased metal spoon.

  5. Divide the coconut and coriander equally into two portions and sprinkle one portion on the surface of the mixture.

  6. Place the plate on a steamer positioned over a pan of simmering water and steam the pancake for 8 minutes, or until the surface is set.

  7. Remove the plate from the steamer and set aside for 5 minutes to cool slightly, then gently ease away the steamed pancake with a thin metal spatula or a fish slice.

  8. Place the pancake on a cutting board and cut it into 2.5cm/1 in squares. Cook the remaining mixture in the same way, and cut into squares.

  9. In a non-stick wok or other pan, heat the remaining oil over a medium heat until it reaches smoking point, then switch off the heat source.

  10. Add the mustard seeds and as soon as they start popping add the chillies, curry leaves and asafoetida and let them sizzle for 15–20 seconds.

  11. Add the pancake squares and mix gently, being careful not to break them up. Transfer to a serving dish and serve hot or cold with a tangy chutney.


You could also leave the pancakes whole, spread them with chutney and then roll them up.

Per portion Energy 353kcal/1482kJ; Protein 16g; Carbohydrate 37g, of which sugars 5g; Fat 17g, of which saturates 4g; Cholesterol 3mg; Calcium 191mg; Fibre 10.1g; Sodium 544mg.