Mumbai! My home town. Love it and miss it a lot. Thanks to Mumbai, I got to experience the cultural diversity and enjoy food from different regions of India. Be it Maharashtrian, North Indian, South Indian, Gujarati … the list is endless. Today I am sharing one of my favorite Gujarati snack recipes – ‘Khandvi’. The main ingredients of this dish are chick pea flour and yogurt. These are basically soft rollups, a little spicy and tangy in taste. The actual process of making these is too tedious. The process always held me back from making it at home. To quench my desire to relish these, I scavenged the internet to find an easy method of preparing these at home. And Wallah! I found one. Give it a try and leave me your comments.


For the rollups:

Chickpea (Gram) Flour – 1 cup

Yogurt – 1 cup (if the yogurt is a little sour it will taste better)

Water – 1 cup

Turmeric powder – 1/2 tsp

Grated ginger – 1 tsp

Green chillies – finely chopped (acc to taste)

Salt to taste

For the seasoning:

Oil – 2 tbsp

Mustard seeds – 1 tbsp

Sesame seeds – 1 tbsp

Asafoetida – 1 pinch

Green Chillies – 2-3 (cut length wise)

Curry leaves 3 – 4

Fresh grated coconut

Cilantro (finely chopped)


Before you start cooking, spread out aluminium foil on your counter top and grease it with some oil. For this recipe you would need to spread out at least 2 9*13 sheets.

1. In a large microwave safe bowl, mix Gram Flour, Yogurt, Turmeric Powder, Green chillies, Ginger, and Salt.
2. Add Water and blend the mixture to a smooth (lump-free) paste. (use a hand blender to make your life easy)
3. Cook uncovered in the microwave for 1 1/2 minutes.
4. Remove from microwave and stir to break up any lumps.
5. Microwave again for 1 1/2 minutes and stir again.
6. The key is to microwave (for 1 1/2 minutes) and stir (to remove any lumps) until you get a thick paste.
8. Spoon batter along one edge of the foil and with a flat spatula, gently pull the batter down along the foil (spreading it thin). Once the foil is completely covered, start on the next piece of foil. Repeat until all batter is thinly spread.
9. Let the batter rest for 5 minutes and allow it to solidify.
10. With a sharp knife, cut long 1 to 1 1/2 inch strips in the solid batter.
11. Gently lift the edge and roll the strip into a tight roll.
12. Repeat rolling and placing rolls on a platter.
13. Sprinkle Coconut, green chillies (cut length wise) and Cilantro (Coriander) over the Khandvi.
14. Heat Oil in a small skillet.
15. Add Mustard Seeds and Curry leaves, allow them to pop. Then add, Asafoetida, sesame seeds and switch off heat.
16. Sprinkle seasoning over the Khandvi.
17. Serve at room temperature.


  • Reduce the above qty. of ingredients to half to begin with. That is how I learnt.
  • When you cannot blend any more with the hand blender that is an indication to stop heating the mixture.
  • Based on the different power levels of the microwave it will take different time.
  • You could tape the foils on one end to ensure they do not move when you are spreading the cooked mixture.
  • You could even use the back of a cookie sheet or a steel platter to spread the mixture.
  • You can store these in the refrigerator for a day or two. Make sure to heat them a little prior to eating.

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