Gujarati food is as colorful as it’s people

Gujarat is a colorful state of India and along with its people its food is equally very colorful and delicious. It is always a delight for me to eat Gujarati food. One of my favourite from Gujarati cuisine is Khandvi. On a recent twitter chat with Gujarati friends I discovered some of the famous Khanavi stores.

If you are at Gujarat and want to enjoy the famous Khandvi then you must visit the cities Vadodara or Surat. Famous shops ate Sadguru Khaman house, yagnik Road, payal Farsaan, gwaliya farsaan, Geeta Khaman house etc.

Recipe of Khandvi

Ingredients Required –

1. 1/2 cup Gram Flour (besan/chickpeas flour)
2. 1 cup Sour Buttermilk
3. 1/4 teaspoon Turmeric Powder (haldi)
4. Salt

For Seasoning:

1. 1 teaspoon Sesame Seeds (til)
2. 1/2 teaspoon Mustard Seeds
3. 1/2 teaspoon Cumin Seeds
4. 1-2 Green Chillies, seeded and finely chopped
5. 10-15 Curry Leaves
6. 2 tablespoons Scraped Coconut
7. 4 tablespoons finely chopped Coriander Leaves
8. 2 tablespoons + 2 teaspoons Oil

Chef Tip :

Use the fresh gram flour (not very old) to make the khandvi. If the flour used is not fresh, khandvi will break while rolling.

To check gram flour is fresh enough or not, mix 1 teaspoon gram flour with 1 teaspoon water and if the mixture is sticky enough then it is fresh. Old flour has less stickiness compared to fresh one and it tastes bit bitter.

Method of preparation of Khandvi 

1- Take gram flour in a bowl, add buttermilk, turmeric powder and salt to it. Mix properly and make smooth batter using a hand blender.

On the other side grease a large plate or back side of a thali or an aluminum foil with cooking oil and keep aside.

2- Pour batter into a heavy bottomed pan or a kadai and cook on low flame.

Keep stirring constantly to avoid lumps formation.

3- Cook until mixture becomes thick and does not taste raw. It will take approx 8 minutes. Time may vary depending on the thickness of pan and quantity of batter.

4- Transfer a large spoonful of batter over previously greased plate or thali. Spread batter in a thin layer with the backside of a flat spoon or a spatula. Depending on the quantity of the batter and size of a plate, you may need 2-3 plates to spread the whole batter.

5- Let it cool for 3-4 minutes. Once it reaches room temperature, place straight cuts using a knife and make 2″ wide strips.

Carefully roll each strip into a roll (like a swiss roll or spring roll ) and transfer them to a serving dish.

6- Heat 2 tablespoons cooking oil in a small tempering pan. Add mustard seeds; when they begin to crackle, add cumin seeds, curry leaves and green chillies and let them cook for around 30-40 seconds. Add sesame seeds only in the end when the sauté is ready.

7- Pour prepared seasoning over khandvi rolls.

8- Sprinkle shredded coconut and chopped coriander leaves. Serve it with a spoonful of green coriander chutney or garlic chutney or mango sauce whatever you like with khandvi.

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Recipe and picture credit  Chef Rahul Bhatt –

About – Rahul Bhatt is a young chef from Uttrakhand. He worked with many of the Celebrity chef, Indian legend chefs as well as also worked with masterchef Sarah Todd and He is a member of

World Chef Socities  and Indian Culinary Forum

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