By Kaushik Brahmakshatriya

Published On 05 July 2026.

Gujarati Khandvi Recipe

Khandvi is one of the most loved snacks from Gujarat, known for its delicate, paper-thin rolls made from gram flour and buttermilk. This traditional dish looks fancy but comes together with just a handful of pantry staples. Whether you serve it as a teatime snack or a starter at festive gatherings, Khandvi never fails to impress with its soft texture and tangy, mildly spiced flavor.

The trick to perfect Khandvi lies in getting the batter consistency right and spreading it thin before it cools. Once you master the technique, this dish becomes a quick, no-fuss recipe you’ll want to make again and again.

Ingredients Table

Step-by-Step Method

1. In a mixing bowl, whisk gram flour, buttermilk, water, turmeric, ginger-green chili paste, and salt into a smooth, lump-free batter.

2. Pour the batter into a heavy-bottomed pan and cook on low-medium heat, stirring continuously to avoid lumps.

3. Cook for 10-12 minutes until the batter thickens and loses its raw smell, turning glossy and slightly translucent.

4. Quickly spread a thin layer of the hot batter onto the back of a steel plate or clean countertop using a spatula.

5. Let it cool for 3-4 minutes, then cut into strips and roll them gently into small rolls.

6. Heat oil in a small pan, add mustard seeds, curry leaves, sesame seeds, and asafoetida. Let them crackle.

7. Pour this tempering over the rolled Khandvi pieces.

8. Garnish with grated coconut and chopped coriander leaves before serving.

Nutrition Table (Per Serving)

Frequently Asked Questions

Q1: Why does my Khandvi batter turn lumpy?

Lumps usually form due to uneven heat or insufficient whisking before cooking. Always whisk the batter thoroughly and stir constantly while cooking.

Q2: Can I make Khandvi without buttermilk?

Buttermilk gives Khandvi its signature tangy taste, but you can substitute with a mix of yogurt and water if buttermilk isn’t available.

Q3: Why didn’t my Khandvi roll properly?

If the batter cools too much before rolling, it becomes difficult to shape. Roll the strips while they’re still warm and pliable.

Q4: How long can Khandvi be stored?

Khandvi stays fresh in an airtight container in the refrigerator for up to 2 days. Add the tempering just before serving for best taste.

Q5: Is Khandvi a healthy snack option?

Yes, Khandvi is steamed rather than deep-fried, making it a light, protein-rich snack suitable for most diets.