Khandvi is a traditional Gujarati farsan. These are soft, thin rolls made from gram flour, yogurt, and everyday spices. In this recipe, I’ve given a twist to the classic version by making stuffed khandvi with spicy garlic chutney and fresh coconut, finished with a flavorful sesame tempering. The result is khandvi is Super tasty and full of flavor!
Khandvi is all about the right consistency of cooked gram flour batter. In this method, I steamed the batter for just 10 minutes—quick, easy, and a modern way to prepare instant khandvi. It turns out perfect and pairs beautifully with the garlic chutney and sesame tadka.
Key Tips for Making Perfect Khandvi at Home:
- Perfect Batter Ratio:
The batter is the heart of this recipe. I use a 1:1:1 ratio of gram flour (besan), sour yogurt, and water—1 bowl each. If you’re using buttermilk instead of yogurt, go for 2 cups of slightly thick buttermilk for every 1 cup of gram flour. - Flavorful Stuffing:
I prepare a dry garlic chutney using garlic cloves, peanuts, and dry coconut. I stuff this chutney into the khandvi rolls along with some fresh coconut—it tastes amazing! You can also experiment by using Schezwan chutney or simply stuffing the rolls with just fresh coconut for a lighter option. - Quick Cooking Method:
I steam the khandvi batter for 10 minutes on high flame in a steamer. It cooks perfectly and is much quicker than the traditional method. You can also steam it in a pressure cooker or a thick-bottomed kadai. - Serving Suggestion:
Stuffed khandvi tastes best when topped with a special sesame seed tempering. It not only enhances the flavor but also keeps the rolls moist after cooling.
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Recipe Video
Khandvi recipe | bhareli khandvi recipe | stuffed khandvi
Ingredients
For khandvi batter
- 1 cup gram flour - besan
- 1 cup curd
- 1 cup water
- 2-3 green chilli
- 1 inch ginger
- Pinch of hing
- ½ tsp turmeric powder
- Salt to taste
For garlic chutney
- 10 garlic cloves
- ¼ cup peanuts
- ¼ cup dry coconut
- 1.5 tbsp kashmiri red chilli powder
- Salt to taste
For khandvi tadka
- 2 tbsp oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1 tsp White sesame seeds
- Few Curry leaves
- 2 nos Chopped green chillies
Other ingredient
- Fresh grated coconut
- Coriander leaves
Instructions
Making Garlic Chutney
- In a tadka pan, add 1 tsp oil and 10 garlic cloves. Sauté until the garlic turns slightly golden brown. Then add ¼ cup peanuts and sauté them.
- Now switch off the gas, add ¼ cup dry coconut, and sauté it. Transfer the mixture to a plate and let it cool down.
- Once cooled, add the mixture to a mixer jar. Also, add 1.5 tbsp Kashmiri red chilli powder and salt to taste. Grind it using the pulse setting.
- Dry garlic chutney is ready. Keep it aside.
Making Khandvi
- In a mixer jar, add 1 cup gram flour, 1 cup curd, and 1 cup water. Also add 2 chopped green chillies, 1 inch ginger, a pinch of hing, ½ tsp turmeric powder, and salt to taste. Blend it well. The Khandvi batter is ready.
- Transfer the batter to a bowl. Add water to a steamer and preheat it for 5 minutes. Then place the bowl with the Khandvi batter into the steamer and cover it with a lid. Steam the batter on high heat for 10 minutes.
- Turn off the heat and carefully remove the bowl from the steamer. Remove the lid — the upper surface of the batter should be cooked.
- Whisk the hot, cooked batter in one direction for 1–2 minutes. Once the batter becomes smooth, spread a small amount on a plate and try rolling it. If it rolls properly, it is perfectly cooked.
- Spread the hot batter on a plastic sheet or steel thali using a scraper to make a thin layer (refer to the video).
- Sprinkle garlic chutney, fresh coconut, and coriander leaves over the Khandvi layers. Cut into strips and roll them. Repeat the same process for the remaining batter.
- In a tadka pan, heat 2 tbsp oil. Add ½ tsp mustard seeds, ½ tsp cumin seeds, 1 tsp white sesame seeds, some curry leaves, and 2 chopped green chillies. Sauté them well.
- Pour the tadka over the Khandvi rolls and spread it evenly. Garnish with grated fresh coconut and coriander leaves.
- Serve Bhareli Khandvi with aamras and puri.
Notes
- Take equal proportions of gram flour (besan), curd, and water.
- If you want to use buttermilk, then for 1 cup of gram flour, take 2 cups of buttermilk.
- Grind the chutney using pulse mode.
- Steam the khandvi batter on high flame for 10 minutes. Do not steam it on low flame.
- If the cooked khandvi batter rolls easily, then it is properly cooked.
- Spread the khandvi batter while it is hot. If it cools down, it will not spread properly.
- Bhareli khandvi taste great when it serve with sesame tadka.
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