Khandvi (Patuli)
Khandvi, a savory snack from the Indian state of Gujarat, is a delightful treat that will tickle your taste buds with its soft, melt-in-mouth texture and flavorful aroma. Made with gram flour and yogurt, flavored with ginger and green chili paste, and tempered with mustard seeds, curry leaves, and coconut, Khandvi is a light and healthy dish that is as delicious as it is nutritious. The process of making Khandvi involves cooking a smooth batter of gram flour and yogurt, spreading it thinly on a flat surface, rolling it into tight spirals, and then tempering it with a fragrant mixture of spices. Though it may seem a bit daunting at first, making Khandvi is actually quite simple and fun. Once you get the hang of it, you will be rolling out these delectable spirals like a pro. So, grab your apron and get ready to whip up a batch of this mouth-watering Gujarati delicacy. Don’t forget to watch the recipe video to get a visual guide on how to make the perfect Khandvi. And if you are in need of any kitchen equipment, such as a non-stick pan or a flat spatula, make sure to stock up on those as well.
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Equipment
- Blender with Mixing Jar
- Large Nonstick Pan
- Glass Bowl - Any large bowl is fine
- Dough Scrapper
- Knife
- Small Tempering Pan
- Spatula
Ingredients
Khandvi or Paturi Main Ingredients
- 1 cup Gram Flour (Besan)
- 1 cup Yogurt, Sour (Khatta Dahi)
- 2 cup Water
- 1 each Green Chili
- 1 inch Ginger
- 1 tsp Turmeric Powder
- ½ tsp Asafoetida
- 1 tsp Salt, Suitable to taste
Tempering (Tadka) for Khandvi & Garnish
- 3 tbsp Oil
- 2 tsp Mustard Seeds
- 2 tsp Sesame Seeds
- 5 each Curry Leaves
- ¼ tsp Asafoetida
- 2 tbsp Coconut, Grated
- 2 tbsp Cilantro (Coriander Leaves), Finely Chopped
Instructions
Preparation of the Khandvi Batter
- In a large mixing jar or blending jar, take the measured gram flour (besan). Add same amount of yogurt (sour is preferred) and water. You can add remaining water later after the initial blend.1 cup Gram Flour (Besan), 1 cup Yogurt, 2 cup Water
- Add chopped green chili and ginger to the besan mix. You can also use ginger-green chili paste as an alternate. Add turmeric powder and salt as per the taste. Add ½ to ¼ tsp asafoetida for additional flavor.1 each Green Chili, 1 inch Ginger, 1 tsp Turmeric Powder, ½ tsp Asafoetida, 1 tsp Salt
- Now blend the besan, yogurt and spice mix using high quality blender until it's smooth and lump-free.
- Empty the Khandvi batter into the large bowl and add the remining 1 cup water. Make sure the Khandvi batter is well-mixed and of a watery pouring consistency.
Cook the Khandvi Batter
- Transfer the Khandvi (Patuli) batter by pouring it into a non-stick pan. I prefer non-stick pan since it ensures the besan does not stick to the bottom as it cooks.
- Cook the Khandvi batter on a low heat while stirring it continuously to avoid any lumps. If you stop stirring, the lump will form into the batter as the besan cooks.
- Cook the Khandvi batter until it thickens and starts to leave the sides of the pan. This should take about 15 to 20 minutes. The cooked Khandvi batter has slimy consistency that allows the smooth spreading.
Make Khandvi Rolls
- Quickly spread the cooked Khandvi batter on a flat, greased surface (such as the back of a large thali, baking tray or a countertop) using the dough scrapper. I have used the granite countertop for spreading which which greased with cooking oil. You can also use spatula if you don't have the dough scrapper.
- Make sure to spread the Khandvi batter as thinly as possible while it is still hot. Spreaded Khandvi batter should be thin enough to allow rolling. If it's too thin, it will break by rolling, and if it's too thick it will not have enough layer for perfect texture and may break.
- Allow the spread batter to cool for about 10 - 12 minutes. Then cut it into strips about 1.5 inches wide and 3 to 4 inches long. Gently lift the far edge using knife and roll them into tight spirals as shown. Repeat the steps to create multiple rolls and plate them.
- My preferred plating style for Khandvi is stacking Khandvi rolls in pyramid like shape which is more traditional way. You can also put the Khandvi rolls in a rectangle appetizer plate either together or at some distance for smaller portion sizes.
Tempering Khandvi (Tadka)
- Heat 3 to 4 tbsp oil in a small tempering pan. I prefer peanut oil which is more traditional. You can also use Canola oil, Sunflower oil or Natural Sesame oil. Any of these oils will add really rich flavor to the Khandvi and goes well.3 tbsp Oil
- Add the mustard seeds and sesame seeds into the heated oil, and allow them to crackle. I have used the large spice spoon which measures 2 tsp for each of those.2 tsp Mustard Seeds, 2 tsp Sesame Seeds
- Once the seed mix starts to crackle, add 5 to 6 curry leaves and a pinch of asafoetida.5 each Curry Leaves, ¼ tsp Asafoetida
- Sauté the Khandvi Tempering (Tadka) for a 5 - 10 seconds and stop the heat. We will now work with tempering mix in next steps.
Plating and Garnishing Khandvi
- Pour the tempering mix over the rolled Khandvi (Gujarati Soft Rolls). I poured the tempering layer by layer.
- Garnish the Khandvi rolls (Gram Flour Rolls) with grated coconut and chopped coriander leaves. Again, I did this layer by layer to ensure the consistency of flavors.2 tbsp Coconut, 2 tbsp Cilantro (Coriander Leaves)
- Serve the Khandvi immediately since the warm Khandvi always tastes better. You can serve it as-is or eat with Green Chutney or Sweet Chutney. Since traditional Khandvi has a little "Khatta" (sour) taste, I do not recommend to eat Khandvi (Patuli) with Tamarind Chutney.
Let's Watch
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