Khandvi | Gujrati Besan Roll Snack Recipe


Khandvi Recipe


Khandvi | Gujrati Besan Roll Snack


Khandvi is a a Gujarati Snack Roll made of Chickpea Flour (Besan) and Buttermilk. It is really easy to make,  The super smooth rolls are filled with savory or sweet coconut filling and seasoned lightly. I love how smooth and soft the rolls are. They just ‘dissolve’ in your mouth! And the best thing is this recipe requires very little oil.. so you can add it to your list  of Healthy Snacks!

khandvi recipe

Khandvi | Gujrati Besan Roll Snack

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Recipe Name: Khandvi |Gujrati Besan Roll Snack
Recipe Type: Snacks
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 15
Cook time:
Total time: 
Yield: (14 small rolls)



  • ½ cup chicken pea flour (besan) – use the finest quality fresh flour
  • 1 ¾ cups buttermilk. (The buttermilk should be nice and thick and not too sour).
  • ½ tsp coriander powder
  • ¼ tsp turmeric powder
  • ¼ tsp cumin seeds
  • ¹/8 tsp asafoetida (hing)
  • 1 tsp sugar
  • 1 tsp salt
  • ½ tsp ginger paste
  • ½ tsp green chili paste


  • 1 carrot grated
  • ½ cup grated coconut
  • ¼ tsp cardamom powder
  • 1 tsp dark brown sugar
  • pinch of salt
  • 1 Tbsp oil


  • ½ tsp mustard seedskhandvi how to make step 16
  • 3 Tbsp chopped mild green chili (or to taste)
  • 10 curry leaves
  • 2 Tbsp chopped coriander leaves
  • 1 ½ Tbsp oil

You will need 2-3 round thali (plates with flat bottom) or you can use a flat bottom large steel tray.


  • Add the chick pea flour  and buttermilk to a saucepan.khandvi how to make step 1 khandvi how to make step 2
  • Whisk till smooth.
  • khandvi how to make step 3
  • Make sure there is no batter sticking to the bottom of the saucepan.
  • khandvi how to make step 4
  • Once smooth place on the stove and stir till you just start to see bubbles along the sides of the pan. Switch off the heat.
  • khandvi how to make step 5
  • Now add all other ingredients listed under ‘Batter’.
  • khandvi how to make step 7
  • Return to heat, with constant stirring on medium heat for about 10 minutes, till nice and thick. Stir without beating up the batter to much, or it will burn on the sides of the pan. Smooth circular movements are best. Keep stirring from the bottom of the saucepan to prevent batter from sticking to the bottom as well.
  • You want to get a nice thick batter without lumps.
  • khandvi how to make step 9
  • Grease the bottom of 2-3  thalis (steel plates) or large tray.
  • khandvi how to make step 8

    Thali / Steel Plate – use the flat bottom side.. Back of a steel tray can be used too.

  • Take a small amount of the batter first to check if its ready.
  • Spread a small amount of batter on the greased that underside.
  • khandvi how to make step 11
  • Allow to cool slightly (I put i near a table fan). And then check to see if the sides roll up with a finger. If it doesn’t roll from the sides and is still sticky.. Keep cooking for another 2 ors o minutes and then check again.
  • Below the batter is still too sticky and not rolling up.
  • khandvi how to make step 12
  • Spread the batter when read smoothly with a flat steel spatula (katori), that has also been greased.
  • khandvi how to make step 10

    katori / spatula

  • Spread the batter and thinly as possible while staying even. Use all the batter at the same time on 2-3 thali’s. Once dry they will cause the sheet to be too lumpy.khandvi how to make 18
  • Allow to cool  thoroughly. When read to be rolled, cut the sheet into even sized strips.
  • Meanwhile, make the filling:
  • Heat the oil in a non stick pan and cook the grated carrot with the coconut for about a minute. Add cardamom powder, brown sugar and a pinch of salt.
  • khandvi how to make step 13 khandvi how to make step 14 khandvi how to make step 15
  • When the spread batter has cooled enough to be rolled, cut vertically intto equal sized strips.
  • khandvi how to make 19
  • Place a small amount of the filling on the edge of each strip.
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  • Now, using gentle fingers, roll the strips up one by one. Use gentle pressure only so that the rolls do not break.
  • khandvi how to make 21
  • If you want very small rolls, you can cut half way and add filling for the next roll.
  • khandvi how to make 22
  • khandvi how to make 23
  • (I prefer to roll 1 strip into 1 roll).
  • Place all the rolls gently on serving platter.
  • Tempering: Heat  oil in same non stick pan used earlier. Splutter the mustard seeds. Add the green chillies and curry leaves.

khandvi how to make 17

  • When everything  has spluttered, turn off the heat and add the coriander leaves.
  • khandvi how to make 17 a
  • Pour over the rolls to season them.. and you are ready to enjoy these deliciously simple rolls!

Khandvi | Gujrati Besan Roll Snack

  • Incase you do not have Buttermilk, you can use ¾ cup yoghurt, whisked with 1 cup water.

Key Ingredients: d

Leave a comment if you tried – Khandvi | Gujrati Besan Roll Snack.

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About Shana Shameer

Love Cooking and discovering the very Best recipes out there.

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