Khandvi, also called patuli or suralichi vadi in Maharashtra, is the most delicate of Gujarati farsan. Gram flour and sour buttermilk are cooked together into a glossy paste, spread paper-thin on a counter or the back of a thali, cut into strips and rolled. Done well, the rolls are soft enough to collapse on the tongue.
The flavour is mild and tangy from the buttermilk, with a little ginger and green chilli, and the tempering of mustard seeds, sesame and curry leaves adds crunch and aroma. Coconut and coriander on top bring freshness. It is never heavy, which is why it appears at weddings and festive meals alongside richer sweets.
Khandvi has a reputation for being tricky, and the difficulty lies in judging when the batter is cooked. Undercooked, it will not set; overcooked, it turns lumpy and refuses to spread. The plate test in step five takes the guesswork away. Once you have the knack, a whole batch takes under half an hour from bowl to plate.
At a glance
| Region | Gujarat |
|---|---|
| Cuisine | Gujarati |
| Diet | Vegetarian |
| Course | Snack |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Hard |
| Gluten-free | Yes |
| Key ingredients | besan / buttermilk / sesame seeds / coconut |
Ingredients
For the batter
- 1/2 cup (50 g) besan
- 1/2 cup sour curd whisked with 1 cup water (1 1/2 cups buttermilk)
- 1 tsp ginger-green chilli paste
- 1/4 tsp turmeric
- 1/2 tsp salt
- A pinch of asafoetida
For the tempering
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp white sesame seeds
- 8 curry leaves
- 1 green chilli, finely chopped
- 2 tbsp grated fresh coconut
- 2 tbsp chopped coriander
Method
- Lightly grease the back of two large steel thalis or a clean kitchen counter, and keep a spatula ready.
- Whisk the besan, buttermilk, ginger-chilli paste, turmeric, salt and asafoetida in a heavy non-stick pan until completely smooth with no lumps.
- Place the pan on medium-low heat and stir continuously with a whisk. After 4-5 minutes it will start thickening; switch to a spatula and keep stirring, scraping the sides.
- Continue for another 6-8 minutes. The mixture will turn thick, glossy and leave the sides of the pan as one mass.
- Test: spread a spoonful thinly on a greased plate and wait 30 seconds. If it peels and rolls cleanly, it is ready. If it sticks, cook 1-2 minutes more and test again.
- Working fast while hot, pour a portion onto the greased surface and spread it thin and even with the spatula in long strokes. Repeat with the rest.
- Let it set for 5 minutes. Cut into strips 2 inches wide and roll each strip tightly from one end. Arrange on a plate seam side down.
- Heat oil, crackle mustard seeds, add sesame, curry leaves and chilli for 20 seconds. Pour over the rolls and garnish with coconut and coriander.
Tips
- Use a 1:3 ratio of besan to buttermilk by volume; this is the proportion that sets reliably.
- Spreading must be done the moment it comes off the heat. As it cools it thickens and tears.
- Pressure-cooker method: cook the batter in a bowl for 3 whistles, then whisk smooth and spread.
Serve with
Eaten as is, or with a thin green chutney as part of a farsan plate.