I love making old classics from scratch, but sometimes they don’t go as planned. I tried my hand at Khandvi a while ago, which is a typical Gujarati rolled snack made with gram flour, yoghurt and green chilli paste. It’s so addictive as the rolls melt in your mouth so beautifully, coating your palate with its unique earthy and fresh flavours. The first time I tried making Khandvi resulted in a structural disaster, which I later found out was because the consistency was too thin while cooking it. It made the batter too loose and sticky, and didn’t dry up enough to form beautiful rolls.

Though I gave up on it then, I was curious to make it again, and boy was it such a success! Not only did the rolls take shape just as expected, the shape also enriched the eating process as it held the freshly grated coconut filling I added in its layers.

The flavour profile of Khandvi is tough to describe if you’re not familiar with Gujarati cuisine, but seriously you should definitely take up the challenge and make it for yourself.

Let me know how it goes - whether you master the shape, the flavour or both - tag me in your pictures!💛

PREP TIME: 10 minutes

COOKING TIME: 20 minutes

PASSIVE TIME: 15 minutes MAKES: 40-50 rolls


For batter:

  • 1 cup besan/gram flour

  • 1 cup yogurt, room temperature

  • 2 cups water

  • 3/4 tsp salt or to taste

  • 1 tsp turmeric powder

  • 1 tsp green chilli paste

  • 1 tsp ginger paste

For garnishing :

  • 1 sprig c