By Garima Johar
December 11, 2025
Khandvi is a spiral-shaped, fermented snack commonly prepared in Gujarat and Maharashtra. The besan-based snack not only melts in the mouth but is also healthy. Why don’t you make khandvi at home?
For the batter: 1 cup besan ¾ cup sour curd 2.25 cups of water 1 teaspoon ginger-chilli paste ¼ teaspoon turmeric powder Salt to taste 1 pinch hing For the tempering: 2 tablespoons cooking oil 1 teaspoon mustard seeds A few curry leaves 1 tablespoon sesame seeds 2 dried red chillies For garnish: 2 tablespoons chopped coriander leaves 2 tablespoons grated coconut
Whisk besan, sour curd, water, ginger-green chilli paste, haldi, salt, and hing to make a batter.
Grease a baking tray, pour the batter, and spread it into a thin layer. Cook on low heat.
Once cooked, cut the khandvi into long rectangles and roll each strip.
Heat some oil, add mustard seeds, sesame seeds, and curry leaves till fragrant.
Pour the tempering on the khandvi rolls you just prepared.
Garnish with chopped coriander and grated coconut, and serve with chutney.