Gujarati Khandvi or Chickpea Flour (Besan) Rolls
Gujarati Khandvi or Chickpea Flour Rolls
Nutritious and Delicious Gujarati Khandvi Rolls
Khandvi is a popular Gujarati snack. These are chickpea flour rolls. Chickpea is an excellent source of protein and fiber. This recipe doesn't need much oil. Khandvi is considered as a healthy snack food.
Making khandvi is very easy. It is a little tricky to decide when to stop cooking the batter and start making the rolls. You'll undoubtedly get better as you get more experienced.
Now, let me show you the step-by-step way to make Gujarati khandvi.
- 1 heaped bowl chickpea flour/besan/gram flour
- 1 1/4 bowl yogurt or thick curds
- 1 1/2 bowl water
- 1 tsp green chili-ginger paste, or 1 green chili and 1/4 inch ginger paste
- 1/2 tsp asafoetida/hing powder, 1/4 tsp for the batter, 1/4 tsp for the tempering
- 2-3 tsp oil, greasing the slab, for the tempering
- 2 tbsp coriander leaves, finely chopped
- 2 tbsp grated coconut
- 8 curry leaves, for the tempering
- 1/4 tsp turmeric powder
- 1/3 tsp salt, or as per taste
- 1/2 tsp mustard seeds, for the tempering
- 1/2 tsp sesame seeds, for the tempering
Step-By-Step Instructions and Images for Making Gujarati Khandvi or Chickpea Flour Rolls
- Sieve gram flour. Put it in a big bowl.
- Add yogurt, water, ginger-green chili paste, asafoetida powder, and salt. Mix it thoroughly, so that the batter is smooth and there are no lumps.
- Apply very little oil on your kitchen slab or on the reverse side of a plate. Keep aside.
- Pour the batter to a non-stick, deep-bottomed pan. Heat it. Stir-cook the batter on a very low heat, stirring continuously.
- If you stop stirring, the batter may stick to the bottom forming lumps. So, be consistent to stir the batter till you get the right consistency to make Khandvi.
- When the batter becomes thick and starts leaving the bottom, apply a bit of the batter thinly on the plate. This is to check the right consistency.
- Leave it for a while. Try to roll it. If you are able to roll it, it is the right time to switch off the heat.
- If the batter is sticky and you could not roll it, continue stir-cooking for one or two minutes.
- Pour it hot on the slab. Quickly spread it evenly with the help of a spatula. You should spread it very thin, so that you can make rolls.
- Leave it for about 3 minutes. Draw strait lines at about 3 inch distance. The length of the lines can be about 5-6 inches. Roll each piece of the thinly spread batter.
- Collect them in a wide bowl. Refer the pic. Now's the time for tempering these rolls.
- Heat oil in a small pan. Add mustard seeds and sesame seeds. Let them crackle. Throw in curry leaves and hing powder. Turn off the heat.
- Pour it evenly on the khandvi rolls. Garnish with grated coconut and finely chopped coriander leaves on the top.
- Enjoy eating these yummy rolls for breakfast or for evening snack.
Nutritional Information of Gujarati Khandvi
|Serving size: 1|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Saturated fat 0 g|
|Carbohydrates 8 g||3%|
|Sugar 1 g|
|Fiber 3 g||12%|
|Protein 4 g||8%|
|Cholesterol 0 mg|
|Sodium 42 mg||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|