Khandvi Recipe

Khandvi Recipe

Also known as Patuli, Khandvi is a popular Gujarati as well as Maharashtrian savoury snack recipe that has a huge fan following across the borders. It is primarily made from sour yogurt and gram flour with generous tempering of spices and chillies. A healthy and tasty snack to make at home when friends and family gets together.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast, Dessert, occasion special
Cuisine: Indian
Keyword: easy to make, indian best restaurant food, indian Chef choices, indian-food, Khandvi, tasty recepies, vegetable
Servings: 4


  • 60 gms besan gram flour
  • 60 gms khatta dahi sour yogurt
  • 375 ml water
  • 1/2 tsp ginger paste
  • 1/2 tsp green chilli paste
  • 1/2 tsp red chilli powder
  • 1 tsp salt
  • 1/8 tsp heeng asafoetida
  • 1/8 tsp haldi turmeric
  • For tempering:
  • 2 tsp oil
  • 1/2 tsp sarson mustard seeds
  • 2 sasirch dried whole red pepper
  • 4-5 Kadhi patta curry leaves
  • 1 tbsp hara dhania coriander leaves chopped fine
  • 1/4 cup coconut grated


  • Place flour in a deep, heavy based pan (the pan should be large, as there is a lot of spurting while cooking).
  • Add ginger-chilli paste, chilli powder, salt, heeng and haldi, and mix. Now add the yogurt, a little at a time, so as to form a smooth paste, without any lumps, and then the water.
  • Place the pan over high heat, and bring to a boil, stirring all the time (to avoid scorching).
  • Keep cooking and stirring till you reach a paste like consistency, increasing or decreasing the heat according to your ability to avoid scorching.
  • It is cooked enough, when you separate a portion of it from the rest with a stirrer and you can see the bottom of the pan, which gets covered gradually (if it gets covered immediately, it is too thin). Another test is to spread a tsp of the batter on to an ungreased surface, when cool, it should come off clean.
  • With the help of a rubber spatula spread the mixture onto an ungreased surface, in as thin a layer as possible and leave to cool.
  • Heat the oil in a small pan and add the sarson, kadhi patta and sabut lal mirch. Stir a few times and then spread over the layer. Sprinkle all but 1 tbsp of the coriander and 1tbsp of the coconut over it, and pick up the lal mirch and keep aside.
  • Cut this layer into strips roll up each strip like a scroll, as firmly as you can, without breaking them.
  • Arrange them on to a serving dish. Garnish with the rest of the coriander, coconut and peppers. Serve.

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