Khandvi

Name: Khandvi
Yield: Makes 12–14 / Serves 4
Cuisine: Indian
Ingredients: 1 tbsp rapeseed/canola oil; 1 tbsp rapeseed/canola oil, for greasing; 2 tbsp grated fresh coconut, plus extra to garnish; 2 tbsp chopped fresh coriander/cilantro, plus extra to garnish; 400 ml/14 fl oz/1⅔ cups water; 150 g/5 oz/scant ⅔ cup plain yogurt; ½ tsp ground turmeric; pinch of asafoetida; 100 g/3½ oz/scant 1 cup gram flour/besan; 1 cm/½ in piece of fresh root ginger, peeled and chopped; 1 green chilli, chopped; 1 tsp mustard seeds; 1 green chilli, deseeded and chopped; 1½ tsp salt; 2 tsp white sesame seeds; 8–10 curry leaves

Preparation info

Makes 12–14 / Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

This is a typical savoury snack food from Gujarat. Melt in the mouth and very moreish, these gram flour rolls are a delicious, healthy option for whenever hunger strikes. Spicy, sour and gently sweetened by the fresh coconut filling, they go well with a cup of chai.

Ingredients

1 cm/½ in piece of fresh root ginger, peeled and chopped
1 green chilli, deseeded and chopped</

Asia
India
Snack
Gluten-free
Vegetarian
Spicy
Gujarat

Method

Grind the ginger and green chilli together in a pestle and mortar until you have a paste. Set aside.

Put the yogurt in a bowl, then add the water and stir until smoothly combined. Stir in the ginger-chilli paste, turmeric, asafoetida and salt. Now add the gram flour, whisking until all the lumps have dissolved and you have a smooth batter.

In a small bowl, mix together the filli