Serve with chai for a tasty breakfast or snack. In Marathi they are known as Surali Vadi or Suralichi Wadi.

What is Khandvi?

Gujarati Khandvi (Patuli/Paturi) is a village-style rolled snack, resembling pasta in appearance but absolutely different in flavour and texture. It’s made with chickpea flour and yoghurt and is always served with a tempering of mustard seeds and curry leaves. Other additions to the tempering are chillies, sesame seeds and asafoetida.

Fresh coriander leaves and shredded coconut are the most traditional garnishes. The sound and smell of the smoking oil hitting the smooth surface of the Khandvi is etched into the memory of almost all Gujaratis.

Why we love Gujarati Khandvi (Patuli/Paturi)

I love Khandvi it because it requires very few ingredients to make and it’s also one of those rare Gujarati naasto dishes (tea-time snacks) that isn’t fried. As much as I adore Bateta Vada (fried spicy potato balls), I know it’s not a treat I’ll scoff every day. These on the other hand, I’d go for Khandvi any time, any day.

All you need are a few store cupboard ingredients, plain yoghurt and water. Simple.

What sets this recipe apart from the rest?

Learn to make delicious Gujarati Khandvi (Patuli/Paturi) and pick up some amazing grandma-style tips from me along the way. I’ll show you how to make a tasty batter that’s lump free and easy to spread.

What’s your magic ingredient?

Psst… Don’t tell anyone but I like to add a splash of coconut water to my Khandvi batter for another incredible dimension of flavour. However, this is a completely optional addition. Indeed, you can replace coconut water for the same measure of regular water without any problems.

How to serve Khandvi

Serve this comforting Khandvi either hot, cold, or at room temperature with your favourite chutney and/or masala chai.

What equipment do I need for making Gujarati Khandvi (Patuli/Paturi)?

Nothing too fancy. Here are some things I use:

• Stick blender or jug blender (it’s not imperative to have either of these – you can always use a hand-held whisk).
• Large saucepan. Any will work but a non-stick pan is handy.
• Hand-held whisk. Metal or silicone. This recipe requires the batter to be beaten/whisked during the cooking process. Note: If using a non-stick pan, it’s best to use a silicone spatula to avoid scratching the pan’s non-stick coating. If you only have a metal whisk, use a stainless steel pan and be sure to whisk well to avoid any batter burning on the base of the pan.
• Aluminium foil or 3-4 large stainless steel thalis for spreading the batter. If you have neither, use a smooth, clean kitchen surface. These will all need to be greased very lightly before spreading.
• Cling film (plastic wrap). Not imperative but used in my method of spreading.
• Silicone spatula or flat-sided wooden spoon for spreading the cooked batter.
• Rolling pin (not imperative but used in my method of spreading).
• Small saucepan (any) or tadka pan for the tempering.

Tips for making perfect Gujarati Khandvi (Patuli/Paturi)

Here are some things to bear in mind when making Khandvi (grandma style) as well as some new school tips to roll your Khandvi thinly and evenly.

• Use a blender for a smooth, cohesive Khandvi batter. Lumps aren’t wanted here. Wait, are lumps ever wanted anywhere?
• Cook the Khandvi batter in a non-stick pan, low and slow. It thickens pretty quickly so you want to give yourself time to get those pesky lumps out.
• Use a silicone spatula or whisk to stir when cooking the Khandvi batter.
• Pay close attention to the consistency of the batter. It’s ready when the batter no longer falls off the spatula when lifted and begins to set on the sides of the pan. Think peanut butter consistency. To check if the batter is ready to spread, you can spread a little bit over a steel plate or piece of foil, allow it to set for a few minutes and then see if it rolls up easily. If not, cook it a little longer.
• This one is super important… You need to work quickly! Khandvi batter doesn’t wait around. Once it reaches the right consistency, it must be spread very quickly. It helps to have your foil sheets ready on the work surface before you even start cooking the batter.
• A lot of recipes call for the surface of the foil or thali you’re spreading the batter on to be greased. Do this VERY lightly otherwise the batter is going to slide around and clump up like no man’s business. This will make it impossible to spread.
• To spread the khandvi, I use a silicone spatula. Once it’s spread as evenly as I can get it (and still hot), I cover it with a piece of cling film and then use a rolling pin to roll it as thin as I can get it, about 1-2mm.
• If you have one, use a pizza cutter to slice your set Khandvi – it’s so much easier and neater than trying to use a knife.
• This recipe is for traditional Gujarati-style Khandvi and uses plain yoghurt but here is a Vegan Khandvi recipe for my vegan friends.
• Finally, serve the Khandvi at room temperature simply by themselves, with masala chai or your favourite chutney.

Khandvi Troubleshooting

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Gujarati Khandvi (Patuli/Paturi)

Tightly rolled, bite-sized snacks made using chickpea flour and yoghurt. They're hot, sweet, sour, salty and so delicious. Khandvi, also known as Patuli is a popular snack from Gujarat, western India. Serve with chai for a tasty breakfast or snack.

Course Breakfast, Lunch, Snack

Cuisine Indian

Keyword chickpea flour, farsan, gujarati, yoghurt

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

For the khandvi:

• 140 g chickpea flour
• 220 g plain yoghurt
• 120 ml coconut water not coconut milk
• 120 ml cold water
• 2 tbsp lemon juice
• 1 tbsp grated ginger
• 1 green chilli very finely minced
• 1 tsp salt
• 3 tsp sugar
• 1/4 tsp ground turmeric

For the tempering:

• 2 tbsp sunflower oil
• 2 tsp mustard seeds
• 10-12 curry leaves
• 2 tbsp fresh or desiccated coconut
• 2 tbsp chopped coriander leaves

Instructions

To make the khandvi:

• Blend all the ingredients for the khandvi rolls together to make a smooth paste. I used a stick blender but you can also use a blender jar or whisk everything until there are no lumps.
• Place one large sheet of aluminium foil on a heat-resistant surface (about 1M long) and grease with oil VERY lightly.
• Pour the batter mixture into a non-stick pan and cook it over a low flame for 10-12 minutes, until it's the consistency of thick, smooth peanut butter. Keep stirring constantly to stop it from settling at the bottom and creating unwanted lumps. I find the best tool for this is either a silicone whisk or silicone spatula. Towards the end of cooking you will need to beat the mixture vigorously to maintain a smooth texture.
• Working very quickly, spread the cooked batter on top of the first sheet of foil. Spread it thinly and evenly using a silicone spatula. Place a piece of cling film on top. Use a rolling pin to roll the dough evenly between the cling film and foil. It should be 1-2mm thick. Allow it to set for 5 minutes.
• Carefully remove the cling film. Use a pizza cutter or sharp knife, trim away any scrappy, uneven edges (those are for you to enjoy). Slice the Khandvi into long strips, all about the same width (3-4cm in width and 12cm in length is ideal). Use your fingers to roll them up tightly. Repeat for all the Khandvi sheets and arrange on to a platter or plate.

For the tempering:

• Heat the oil in a small pan. Add the mustard seeds and allow them to crackle. Next, add the curry leaves and sizzle for 10 seconds. Pour this over the rolled Khandvi. Garnish with chopped coriander and grated coconut.

Video

Notes

• Serve the Khandvi at room temperature.
• Refrigerate in an airtight container for up to 3 days.

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If you like this, you’ll love my recipe for Gujarati Khaman (Dhokla)

The post Gujarati Khandvi (Patuli/Paturi) appeared first on Sanjana.Feasts.

Essential Gujarati Snacking

The world of Gujarati farsan, or savoury snacks is as complex as it is vast. 100 varieties of gathia made from fried chickpea flour (besan) are identified by shape, texture and seasoning. Delicious!

Gujarati snacks also include Khandvi (rolled yoghurt batter), Handvo (baked lentil and vegetable cake), and Patra (tightly-rolled colocasia leaves layered with sweet and sour tamarind batter).

There’s Khichi, Panki and a veritable cornucopia of Bhajiya to explore.

One thing many of these dishes have in common is a heavy reliance on besan, or chickpea flour. It’s a wonder ingredient that adds earthy flavour, crispy texture and essential binding. Indeed, besan is an essential ingredient in Indian snack making.

Types of Dhokla

Dhokla made from a number of different flours; Khaman is as thick as a bath sponge, while another Rava (semolina) preparation is thin and the texture of set polenta.

Having said this, some dhokla are made with soaked and ground whole lentils, before being fermented overnight, others are instantly “fermented” with citric acid, baking soda or fruit salts (commonly marketed as Eno).

You’ll find a jar of Eno in most Indian kitchens for this very purpose!

How to make Khaman (Instant Chickpea Flour Dhokla)

When making Khaman batter, it is essential to entire process encourages aeration. A long whipping time builds structure and proteins whilst it incorporates air into the mixture.

Finally, the batter is beaten vigorously with the catalyst (baking soda) which reacts with the citric acid to produce a bubbly, lava-like reaction.

Steam the batter and these bubbles create a light and spongy cake. The Khaman is ready to be doused in the spiced tempering, or tadka. The final dish is mouth watering! One piece is never enough.

Khaman embodies everything Gujaratis love about snacks. It’s spicy, sweet and sour. In Gujarati this is referred to as being “khattu, mitthu”.

Ingredients you need for making Khaman (Instant Chickpea Flour Dhokla)

• Chickpea flour (besan)
• Semolina
• Turmeric
• Green chillies
• Ginger
• Fresh coriander
• Citric acid
• Baking soda (bicarbonate of soda)
• Water
• Salt
• Sugar
• Any flavourless oil (such as sunflower, vegetable or rapeseed)
• Mustard seeds
• Curry leaves
• Asafoetida
• Sesame seeds
• Fresh or desiccated coconut
• Lemon juice

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Khaman (Instant Chickpea Flour Dhokla)

Soft and fluffy steamed chickpea flour cake from Gujarat, western India. This airy, sweet and sour cake is prepared with spices, freshly-grated coconut and coriander leaves.

Course Appetizer, Side Dish, Snack

Cuisine Indian

Keyword cake, chickpea flour, dhokla, farsan, gujarati

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 12

Author Sanjana

Equipment

• Steamer or a large wok or kadai fitted with a trivet
• 7-inch x 9-inch rectangular cake tin, or 10-inch round cake tin

Ingredients

For the khaman batter

• 300 g chickpea flour (besan)
• 1 tsp coarse semolina
• 1-2 small green chillies (very finely chopped)
• 1 tbsp grated ginger
• 1/2 tsp ground turmeric
• 2 tsp citric acid (available at Indian grocery stores)
• 1 1/2 tsp salt
• 3 tbsp sugar
• 325 ml water (room temperature)
• 2 tbsp any neutral oil (such as sunflower, vegetable or rapeseed)
• 2 tsp baking soda (bicarbonate of soda)

For the tempering (tadka)

• 2 tbsp any neutral oil (such as sunflower, vegetable or rapeseed)
• 2 tsp black mustard seeds
• 1 tbsp white sesame seeds
• 8-10 fresh curry leaves
• 2 small green chillies (slit lengthways)
• 1/4 tsp asafoetida (use GF for those with a wheat/gluten intolerence)
• 2 tbsp freshly-grated coconut or desiccated coconut
• 3 tbsp freshly-chopped coriander
• 4 tbsp water
• 2 tbsp sugar
• 2 tbsp lemon juice
• Pinch of salt

Instructions

To make the Khaman batter:

• In a large bowl, sift the chickpea flour, breaking down any large lumps left in the sieve.
• Add the semolina, turmeric, citric acid, salt, sugar, ginger and chillies, Stir to combine.
• Slowly add the water, a little at a time and beat with a hand-held whisk or pair of electric beaters, about 4-5 minutes. The batter should be smooth. Rest the batter at room temperature for 15-30 minutes.
• Set up the steamer. Fill the base with about 1.5-2 inches of water and bring to the boil. Grease the tin well with 1 tbsp oil.
• Now it's time to work quickly. Add the oil and baking soda (bicarbonate of soda) to the batter and beat vigorously, in one direction ONLY until pale and frothy, about 40-50 seconds. The batter should flow like molten lava or liquid honeycomb. Pour this into the greased pan and immediately put this in the steamer. Close with a tight-fitting lid and cook on high heat for 25 minutes exactly.
• Once 25 minutes have elapsed, switch the heat off. Remove the lid and check the Khaman is cooked. Insert a skewer or shark knife into the middle and if it comes out clean, with just a few moist crumbs attached, it is ready. Remove from the steamer and set aside while you prepare the tadka.

For the tadka:

• Heat the oil in a small saucepan. Once hot, add the mustard seeds. They should start popping almost immediately. Once they have finished popping, add the curry leaves, chillies, sesame seeds and asafoetida. Switch the heat off after 10-20 seconds and allow to cool slightly.
• While the tadka is cooling, mix together the water, sugar, salt and lemon juice in a bowl. Stir until the mixture is no longer grainy. Add this to the cooled tadka and mix well.

To assemble:

• Run a knife around the edges of the warm Khaman pan to loosen and flip onto a plate or board. Slice into 2-inch squares. Place the cut squares back in the pan and pour the tadka over the Khaman. Sprinkle with grated coconut and coriander leaves. Allow to rest for 30-40 minutes before serving. Serve with coriander chutney and/or chai.

Video

Notes

• Store the Khaman refrigerated in an airtight container for up to 3 days.
• You can also freeze the Khaman freezer-safe containers for up to 6 months.
• To use Eno (fruit salts) in this recipe, reduce the amount of citric acid used in the batter by 1 tsp and omit the baking soda (bicarbonate of soda). Whisk 2 1/2 tsp Eno into the batter (in place of baking soda) right before steaming.

 

Enjoy this Khaman with your favourite chutney. I love them with coriander chutney but Gujarati Lasan ni Chutney mixed with a little oil is also delicious.

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If you like Khaman, you’ll love this Gujarati Khandvi

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