By Aditi Saraswat
August 22, 2026
Ghevar may seem to be simple, but getting those light honeycomb holes and crisp edges at home needs some practice. From the consistency of batter to the temperature of oil, small details make all the difference in getting the perfect crisp layer.
Make a smooth, pourable batter that has a thinner consistency than the pancake batter. A thin batter helps in making the signature airy, lacy texture of ghevar.
Before frying, keep the prepared batter chilled. The temperature difference between cold batter and hot ghee helps in making those characteristic pores.
Pick a deep pan that has enough space for the batter to bubble nicely. A narrower base helps in making ghevar get its classic shape.
Pour a thin stream of batter in the centre of the hot ghee from a little height. Let it spread naturally before adding another layer of the batter.
The ghee should be hot enough for the batter to bubble up instantly but not smoke. Maintain the constant heat throughout frying to get even crispness.