DISH RESEARCH · Dish
Khandvi
Gujarati gram-flour and sour-yogurt rolls filled with coconut and coriander and finished with mustard, sesame, curry leaves and chilli.
About Khandvi
Khandvi is a Gujarati farsan made from a smooth gram-flour and sour-yogurt batter that is cooked, spread paper-thin and rolled into bite-sized spirals. This profile follows a version filled with fresh coconut and coriander before a mustard-and-sesame tempering.
Sour yogurt gives the rolls a gentle tang while chickpea flour provides a warm, nutty base. Ginger, green chilli, turmeric and asafoetida season the batter; coconut and coriander brighten the centre, and the hot tempering adds mustard sharpness, toasted sesame and aromatic curry leaf.
The finished khandvi forms neat yellow ribbons with delicate visible layers and flecks of green and white. Each roll is soft, smooth and yielding, contrasted by the light bite of mustard and sesame seeds on its glossy tempered surface.
Allergens in this recipe
Contains: Milk, Mustard, Sesame.
Product-dependent or unconfirmed: Wheat (gluten).
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Khandvi
Gujarati Sour-Yogurt Khandvi with Coconut and Seed Tempering.
- Besan gram flourNutty batter structure
- Sour dairy yogurtTangy batter liquid
- WaterButtermilk dilution
- Fresh gingerWarm aromatic
- Green chilliFresh heat
- Turmeric powderEarthy seasoning and yellow colour
- SaltSeasoning
- Asafoetida powderSavoury aromatic
- Fresh grated coconutSweet fresh filling
- Coriander leavesFresh herbal filling
- Neutral vegetable oilTray greasing and tempering fat
- Fresh curry leavesAromatic tempering
- Mustard seedsPungent tempering
- White sesame seedsNutty tempering
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Besan gram flour:
- Sour dairy yogurt:
- Water:
- Fresh ginger:
- Green chilli:
- Turmeric powder:
- Salt:
- Asafoetida powder: . Compounded asafoetida powders can use wheat flour; the selected source explicitly requires wheat-free asafoetida for a gluten-free result
- Fresh grated coconut:
- Coriander leaves:
- Neutral vegetable oil: . The source permits any neutral-flavoured vegetable oil; the exact restaurant oil remains supplier-dependent
- Fresh curry leaves:
- Mustard seeds:
- White sesame seeds:
Origins & food traditions
Indian vegetarian recipe writer Dassana Amit supplies the complete Gujarati Khandvi selected here: gram flour and sour yogurt are seasoned, cooked, spread thin, filled with coconut and coriander, rolled and tempered with mustard, curry leaves, chilli and sesame. Gujarati food writer Puja independently identifies Khandvi as a traditional Gujarati farsan of thin gram-flour rolls and corroborates its mustard, sesame, chilli, coconut and coriander finish.
Countries
- India
- IndiaCatalogue link pending review
Cuisines & regions
- Gujarati Cuisine
- Indian Cuisine
- Gujarati CuisineCatalogue link pending review