Wednesday, February 1, 2017


Again after a long break, I am back to writing and sharing my food obsession!

Health is now my first priority as I have been diagnosed with early arthritis. I am not hesitant or shy to share it with you all. Our body is amazing and gives us surprises with age and time. Lifestyle and habits are responsible for our ill health. I have started changing my food habits and the way I take care of myself showed me shocking results. Soon, I will share my experience of Ayurveda and Naturopathy with you all in my New blog : My Care, My Way!

Today I would like to share a  tempting, delicious Gujarati snack called khandvi or you can say chickpea flour pinwheels. Khandvi is savory and spicy thin rolls that literally melt in your mouth!

It requires little effort and patience to make it. I have tried different methods and tricks to make it, such as on the stove top, microwave, or cooker but I liked the traditional way of doing it on a stove cook top. Other methods are easy as well. This recipe requires some skill to spread the mixture fast and spread it thin, but once you figure it out you'll get the hang of doing it!

In this recipe, you can make approximately 30 khandvi, depending on how small or big the rolls you make are.

Ingredients: (Makes 30 rolls)

1 cup besan (chickpea flour, gram flour)
1 cup yogurt 
2 cups of water
1/8th tsp turmeric
1/4 cup fresh shredded coconut
1/2 tsp ginger paste
1/2 tsp green chilli paste
Salt to taste
Cilantro chopped for garnishing
Aluminium foil
Mustard seeds


  1. Lightly oil back of baking tray or prepare 12" aluminium foil pieces to spread the khandvi mixture.
  2. In medium mixing bowl add flour , yogurt and water. With hand mixer, mix them well and make batter lump free.
  3. Add turmeric, ginger, green chilli paste, salt. Mix well.
  4. On medium heat, place nonstick or regular steel pot. Pour flour batter in to pot and stir it. Do not leave pot unattended.
  5. Keep stirring mixture continuously and make sure  it doesn't form any lumps or burn the mixture.
  6. Keep stirring until the mixture start leaving the sides of pot and start turning into a lump.
  7. Take little lump and try to spread on tray, if it is wet then stir the mixture for little while.
  8. Try to spread it again and if it is not wet and pull the sides and if you can roll it, means your khandvi mixture is ready. It takes time to get the hang of it, but it is not an impossible task:)
  9. Switch off the stove and move pot away from heat and cover it so, mixture doesn't get dried up.
  10. Spread the mixture on tray evenly and try to spread thin. But its ok if you are doing first time then thickness wont matter as such .
  11. After 10-15 mins , spread coconut and cilantro on top of it. 
  12. With the help of knife , make straight cut and roll each khandvi carefully.
  13. Arrange khandvi on serving plate.
  14. Heat little oil and add mustard seeds, green chillies and curry leaves.
  15. Pour this oil on to khandvi rolls.
  16. Garnished with cilantro, coconut and if you have pomegranate seeds available to make it more colorful.
Step By step procedure:


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