Best Gujarati Khandvi in Pressure Cooker Recipe | How to make Gujarati Khandvi Recipe at Home
There are plethora gujarati snacks are there in which Khandvi is a popular Gujarati snack that is not only delicious but also healthy. It’s made from gram flour (besan) and butter milk, creating a savory, slightly tangy, and soft texture. The unique thing about Khandvi is its intricate roll-up shape, which is achieved through a delicate cooking and rolling process. Let’s dive into the details of making this delectable dish.
Introduction
Indian cuisine is a treasure trove of flavors, textures, and aromas that vary widely across its diverse regions. Among the countless culinary gems that India offers, one snack that stands out for its intricate preparation and delightful taste is “Khandvi.” Hailing from the state of Gujarat, Khandvi is a rolled delicacy made from simple ingredients but requiring a skillful technique.
Khandvi traces its roots to the western Indian state of Gujarat, renowned for its vegetarian culinary traditions. The snack’s name is derived from the Gujarati word “Khand,” which means “fold,” aptly describing the distinctive rolled texture that defines Khandvi. Traditionally, Khandvi is served as a snack during tea time, at weddings, festivals, and other celebratory occasions.
The beauty of Khandvi lies in its simplicity. The primary ingredients include:
Gram Flour (Besan): This forms the base of the batter and contributes to the snack’s distinct texture.
Butter Milk: It adds a slight tanginess to the batter and helps in achieving the desired consistency.
Water: Water is mixed with the gram flour to create a smooth batter.
Spices: Mustard seeds, cumin seeds, green chilies, and sesame are commonly used to season the dish.
Making Khandvi Step-by-Step with Pictures
- Take a bowl, add 1cup mix gram flour, 1 teaspoon ginger & green chili.
- Now add 1/4 teaspoon turmeric powder and salt as taste in it.
- Add 2 cups butter milk gradually while stirring to ensure no lumps form.
- Mix it well with egg beater.
- Transfer the batter into other bowl. The batter should be smooth and flowing.
- Now place the bowl in pressure cooker.
- Cook it for 3-5 minutes on medium flame. After 3 whistles switch off the flame.
- Afterwards bring the bowl out.
- Make sure the prepared khandvi should be thik.
- Quickly spread a thin layer of the batter onto a clean, greased surface (back of a plate or a countertop). Allow it to cool for a minute, then gently roll it up using a spatula. Repeat this process with the remaining batter.
- After sometime makes cut in vertical line.
- Now roll with soft hands and place them in a plate.
Prepare Tempering
- In a small pan, heat 2 teaspoons oil and add 1 teaspoon mustard seeds.
- Once they splutter, add 1 teaspoon white sesame seeds, few curry leaves and 2-3 dried red chilies.
- Pour the tempering over the Khandvi pieces.
Last but not the least Garnish some coconut powder & fresh coriander leaves (optional).
Expert Tips
Consistency of Batter: Achieving the right consistency of the batter is key. It should be smooth, lump-free, and flowing. Gradually add water to the gram flour and yogurt mixture while stirring to avoid lumps.
Low to Medium Heat: Cook the batter over low to medium heat. Stir continuously to prevent lumps and ensure even cooking. Patience during this step is crucial as rushing might result in unevenly cooked Khandvi.
Thickness Check: To check if the batter is ready, spread a small amount on a greased plate. If it sets and you can peel it off easily without any cracks, it’s the right thickness.
Spreading Technique: When spreading the batter, use the back of a flat ladle or the back of a plate. Work quickly but gently to achieve a thin, even layer.
Rolling Technique: This is the most intricate part. Wait for the spread batter to cool slightly before attempting to roll it. Use a spatula to gently lift one edge, and slowly roll it up like a Swiss roll. Applying a little pressure with your fingers as you roll can help create a tight and neat roll.
Temperature Awareness: Be cautious about the temperature while rolling. If the batter is too hot, it might stick to the surface and tear. If it’s too cold, it might crack while rolling.
Knife Skills: Use a sharp knife to cut the rolled Khandvi into bite-sized pieces. A sharp knife will give you clean, precise cuts without squishing the delicate rolls.
FAQs
Q. What is Khandvi?
A. Khandvi is a popular Gujarati snack made from gram flour (besan) and yogurt. It is known for its unique rolled-up texture and savory flavor.
Q. What is the origin of Khandvi?
A. Khandvi originates from the state of Gujarat in India. It has been a traditional snack in Gujarati cuisine for many years.
Q. Can I use any type of yogurt for making Khandvi?
A. Yes, you can use plain yogurt for making Khandvi. Avoid yogurt with added flavors or sweeteners, as it might affect the taste of the dish.
Q. Is Khandvi difficult to make?
A. While the process of making Khandvi requires some practice, it is not overly difficult. Patience and attention to detail will help you master the technique of spreading and rolling the batter.
Q. What is the key to achieving the right consistency of the batter?
A. Gradually adding water to the gram flour and yogurt mixture while stirring is crucial for achieving a smooth and lump-free batter.
Q. How do I know if the batter is cooked to the right thickness?
A. To check the thickness of the batter, spread a small amount on a greased plate. If it sets and can be peeled off without cracking, it’s the right thickness.
Q. Can I make Khandvi in advance?
A. Yes, you can make Khandvi in advance and store it in the refrigerator for a day or two. However, it’s best enjoyed fresh for the best texture and flavor.
Enjoyed this recipe? Then try our Other Snack Recipes
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Gujarati khandvi Recipe Card
Equipments
Ingredients
- 1 cup Gram Flour (Besan)
- ½ teaspoon Ginger
- ½ teaspoon Green Chili
- ¼ teaspoon Turmeric powder
- Salt as taste
- 2 cups Butter Milk
- 2 teaspoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Sesame seeds
- Few Curry leaves
- 2-3 Dried Red Chilies
For Garnishing
- Coconut powder
- Few fresh Coriander leaves
Instructions
- Take a bowl, add 1cup mix gram flour, 1 teaspoon ginger& green chili.2. Now add 1/4 teaspoon turmeric powder and salt as taste in it.3. Add 2 cups butter milk gradually while stirring to ensure no lumps form.4. Mix it well with egg beater.5. Transfer the batter into other bowl. The batter should be smooth and flowing.6. Now place the bowl in pressure cooker.7. Cook it for 3-5 minutes on medium flame. After 3 whistles, switch off the flame.8. Afterwards bring the bowl out.9. Make sure the prepared khandvi mixture should be thick.10. Quickly spread a thin layer of the batter onto a clean, greased surface (back of a plate or a countertop). Allow it to cool for a minute, then gently roll it up using a spatula. Repeat this process with the remaining batter.11. After sometime makes cut in vertical line.12. Now roll with soft hands and place them in a plate.Prepare Tempering 13. In a small pan, heat 2 teaspoons oil and add 1teaspoon mustard seeds.14. Once they splutter, add 1 teaspoon white sesame seeds, few curry leaves and 2-3 dried red chilies.15. Pour the tempering over the Khandvi pieces.16. Last but not the least Garnish some coconut powder & fresh coriander leaves (optional). Your Delicious Gujrati Khandvi is ready
Video
Notes
- Make sure that the batter should be in good consistency. If it is thin then it will take excess time to cook.
- You should immediately spread the mixture after cooked. It will get hard and does not spread if it gets cool.
