Farsan · Vegetarian
Khandvi
Silky, thin rolls of spiced besan and curd tempered with mustard, sesame and coconut.
Khandvi is a Gujarati farsan of thin, silky rolls made from besan and curd, tempered with mustard, sesame and fresh coconut. The secret is constant stirring and spreading the batter while it is hot.
Method
- Whisk besan, curd, water, turmeric, ginger-chilli paste and salt until smooth.
- Cook on medium heat, stirring constantly, for 8 to 10 minutes until thick and glossy.
- Test: spread a spoonful thinly on a steel plate; if it sets in a minute and rolls cleanly, it is ready.
- Quickly spread the batter thinly on the back of greased thalis. Cool for 5 minutes.
- Cut into strips and roll up.
- Heat oil, add mustard, sesame and curry leaves; pour over. Garnish with coconut and coriander.
Chef's tips
- Constant stirring prevents lumps.
- Spread while the batter is hot; it sets quickly.
Free PDF guide: this recipe is in our Gujarati Farsan Starter Guide (15 pages, free download).
Watch Purna make something similar
Gujarati
Sev Khamni
Want to master this hands-on? Join our Gujarati Farsan Class in Nadiad.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
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