Khandvi is a popular Gujarati snack that is loved all over India and even globally. It is made from gram flour and curd and cooked to a soft, silky texture. Khandvi has a unique taste that is tangy, spicy and salty all at once. It is a healthy snack option that is high in protein and fiber, making it a popular choice for the health-conscious. Khandvi is often served as an appetizer or snack, and is enjoyed by people of all ages. Its popularity has made it a common street food in many parts of India and abroad.
Khandvi has a unique texture which sets it apart from other Indian snacks. It is made from a batter of gram flour, also known as besan, and curd, which is then cooked over low heat until it thickens into a smooth, silky texture. After the mixture has cooled, it is rolled into thin, bite-sized spirals.
The texture of Khandvi is soft and delicate, with a slight flavor coming from gram flour. It has a melt-in-your-mouth quality that makes it a satisfying snack. The curd in the batter gives it a tangy flavor, which is complemented by the tempering of mustard seeds, cumin seeds, and curry leaves, which are added to the khandvi after it is cooked.
The flavors of Khandvi are a perfect balance of tangy, spicy and salty. The curd imparts a mild sourness which is balanced by the spiciness of the tempering. The gram flour gives it a nutty flavor that blends well with the other ingredients. The end product is a snack that’s both comforting and delicious, with a unique texture that’s hard to find anywhere else.
History Of Khandvi
Khandvi originated in the western Indian state of Gujarat, which is known for its vibrant and diverse culinary traditions. The exact origins of khandvi are unclear, but it is believed to have been created by Gujarati housewives who were looking for a healthy, protein-rich snack to feed their families.
The recipe for Khandvi has been passed down from generation to generation in Gujarat, and is considered a staple breakfast in many Gujarati households. It is believed that Khandvi was first made in the city of Surat, which is known for its delicious street food and snacks.
With time, Khandvi gained popularity beyond Gujarat and became a popular snack across India. Today, it is enjoyed all over the world, with many Indian restaurants adding Khandvi to their menus. Despite its growing popularity, Khandvi has remained true to its roots, with the traditional recipe being preserved and passed down through generations of Gujarati families.
The traditional method of making Khandvi
The traditional method of making khandvi involves a few simple ingredients and a lot of patience. Here’s how it’s done:
Batter making – A mixture of gram flour, curd and water is whisked together till smooth. Turmeric, green chili paste, ginger paste and salt are added to the batter.
Cooking the batter – After this the batter is poured into a pan and cooked on a low flame. The mixture is stirred continuously until it thickens and forms a smooth, silky texture. This process may take up to 20-30 minutes.
Rolling out the Khandvi – When the mixture cools down a bit, it is spread thinly on a flat surface. The cooled mixture is then twisted into small, tight spirals.
Tadka – Different tempering of mustard seeds, cumin seeds and curry leaves is made in hot oil. After this the tempering is poured over the rolled khandvi.
Over the years, the traditional method of making khandvi has remained largely unchanged, with only minor changes in masala or tempering. However, with the advent of modern kitchen appliances, making khandvi at home has become easier. For example, some people use a pressure cooker to cook the batter quickly, while others use a food processor to make the batter smoother. Additionally, innovations have been made in the flavor of Khandvi, adding ingredients such as coconut or sesame seeds to the batter to give it a unique flavor. Nonetheless, the traditional recipe for Khandvi remains the most popular and widely used.
How Khandvi has become a popular street food in India and many parts of the world.
Khandvi has become a popular street food in India and many parts of the world due to its unique taste and texture. In India, it is commonly found in street food markets, food stalls and local snack shops. It is also a popular item on the menu of restaurants specializing in Gujarati cuisine.
The popularity of khandvi as a street food can be attributed to its convenience and affordability. It is easy to prepare and serve, making it a quick snack for people on the go. Additionally, khandvi is relatively affordable, making it accessible to people from all walks of life.
Due to the increasing popularity of Indian cuisine, Khandvi has gained popularity in other parts of the world as well. Indian restaurants in various countries such as the United States, the United Kingdom, and Australia often include khandvi in their menus as an appetizer or snack.
The global popularity of Khandvi is a testimony to the versatility and appeal of Indian cuisine. As more people become familiar with this delicious snack, it is likely that its popularity will continue to grow in India and around the world.
- 1 cup gram flour (also known as gram flour)
- 1 cup plain yogurt
- 2 cups water
- 1/2 tsp turmeric powder
- 1 teaspoon green chili paste (or to taste)
- 1 tsp ginger paste
- salt to taste
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin
- a pinch of asafoetida
- 5-6 curry leaves
- 1 tbsp fresh chopped coriander (optional)
- These are the traditional ingredients used to make khandvi, but some variations may include additional ingredients such as grated coconut, sesame seeds, or chili powder, among other ingredients.
The step-by-step process of making Khandvi is as follows
Batter preparation: In a mixing bowl, whisk the gram flour, curd, water, turmeric powder, green chilli paste, ginger paste and salt to taste till there are no lumps. Batter should be smooth and pourable.
Cook the mixture: Pour the batter into a non-stick pan and cook on medium heat, while stirring continuously with a whisk or spatula. Keep stirring to prevent any lumps from forming. The mixture will thicken and start leaving the sides of the pan. This process may take about 8-10 minutes.
Testing the Mixture: To test whether the mixture is ready or not, take a small amount on a spatula and spread it on a flat surface. If it sets without sticking or breaking, it is ready. If not, continue cooking for a few more minutes.
Rolling out the Khandvi: Once the mixture is cooked, switch off the flame and immediately pour it out on a flat surface like a large plate or baking tray. Use a spatula to spread the mixture in a thin, even layer. Wait for a few minutes for the mixture to cool down, but not completely.
Cutting and Rolling: Once the mixture is cool enough to handle, cut it into thin strips of uniform size with a sharp knife. Using a spatula or your fingers, gently roll each strip into a tight spiral. Arrange the spirals on a serving plate.
Preparing the tempering: Heat the oil in a small pan over medium heat. Add mustard seeds, cumin seeds and asafoetida. Once the seeds crackle, add curry leaves and switch off the heat.
Tempering the Khandvi: Pour the tempering over the arranged khandvi. Serve garnished with freshly chopped coriander leaves (optional).
Following these steps will result in delicious and perfect khandvi spirals that are sure to impress your family and friends.
Different variations of Khandvi
While the traditional khandvi recipe calls for gram flour, curd and a few spices, there are many variations of the dish that incorporate additional ingredients for added flavor and texture. Here are some popular variations of Khandvi:
Coconut Khandvi: Grated coconut is added to the batter to make Coconut Khandvi. This gives the khandvi a slightly sweet taste and a pleasant texture.
Til Khandvi: To make Til Khandvi, sesame seeds are put in the batter. This variation has a nutty flavor and a crunchy texture.
Spinach Khandvi: To make Palak Khandvi, spinach or spinach leaves are added to the solution. This variation has a vibrant green color and a slightly earthy flavor.
Carrot Khandvi: Grated carrots are added to the batter to make Carrot Khandvi. This variation has a slightly sweeter flavor and a brighter orange color.
Masala Khandvi: In this variation, the khandvi is topped with a mixture of spices and herbs, such as cumin, mustard seeds, sesame seeds, coriander leaves and green chilies.
Paneer Khandvi: Grated paneer is added to the batter to make Paneer Khandvi. This variety has a rich and creamy flavor and a smooth texture.
Schezwan Khandvi: Schezwan chutney is added to the batter to make Schezwan Khandvi. This variation has a spicy and tangy flavor.
these variations add an interesting twist to the traditional khandvi recipe and can be customized as per your taste preferences. Experiment with different ingredients and spices to make your own unique version of Khandvi.
Apart from adjusting the spices, you can also customize the khandvi by adding different ingredients to the batter. As mentioned earlier, you can add grated coconut, sesame seeds, or even grated vegetables like carrot and beetroot to the batter to add more flavor and texture.
Another way to customize khandvi is to experiment with different toppings. For example, you can add a mix of spices like cumin, mustard, and sesame seeds to your khandvi or top it with chutney for extra flavor.
If you want to make a healthier version of khandvi, you can use low-fat curd instead of regular curd, and replace some of the gram flour with gram flour or chickpea flour.
Overall, Khandvi is a versatile snack that can be customized in various ways to suit different tastes and preferences. Whether you like it spicy or mild, crunchy or creamy, there is a khandvi variation that is perfect for you.
Nutritional benefits of khandvi
Rich in Protein: Khandvi is made with gram flour, which is a good source of protein. Protein is essential for building and repairing tissue, maintaining muscle mass and keeping you feeling full and satisfied.
High in Fibre: Gram flour, the main ingredient of Khandvi is also high in fibre. Fiber is important for digestive health, and it can help lower blood sugar levels, lower cholesterol levels and reduce the risk of heart disease.
Low in Calories: Khandvi is a low-calorie snack, which makes it an excellent option for people who are looking to lose weight. One serving of khandvi contains around 150-200 calories, which makes it a great alternative to high-calorie snacks like chips and cookies.
Rich in vitamins and minerals: Khandvi is also rich in vitamins and minerals like iron, magnesium and vitamin B6. These nutrients are essential for maintaining healthy bones, skin and immune function.
Gluten-free: Khandvi is naturally gluten-free, making it a great snack option for people with gluten sensitivity or celiac disease.
Overall, Khandvi is a healthy snack option that is rich in protein, fibre, vitamins and minerals. It is low in calories and gluten-free, making it a great option for people looking to maintain a healthy diet.
Khandvi is a healthy breakfast option that can help in weight loss and overall health. It’s low in calories and high in protein and fiber, making it a filling and satisfying snack that can help keep you full for longer and prevent you from overeating. Additionally, the fiber present in khandvi can help control blood sugar levels, lower cholesterol levels and reduce the risk of heart disease.
Khandvi is also a great alternative to high-calorie snacks like chips and cookies. One serving of Khandvi contains around 150-200 calories, which is very less when compared to other snack options. This makes it a great snack option for people who want to manage their weight or maintain a healthy diet.
In addition, Khandvi is a gluten-free breakfast, suitable for people with gluten sensitivity or celiac disease. It is also a rich source of essential vitamins and minerals such as iron, magnesium and vitamin B6, which are important for maintaining healthy bones, skin and immune function.
Overall, Khandvi is a healthy snack option that can be included in a balanced diet. Its high protein and fiber content, low calorie count, and gluten-free nature make it a great snack option for those looking to maintain their weight or improve their overall health.
If you haven’t tasted khandvi yet, I suggest you try it. Not only is it a delicious and unique snack, but it also offers a host of nutritional benefits. plus, making khandvi at home can be a fun and rewarding experience, allowing you to customize the flavors and spices to your liking.
So, if you are looking for a healthy and tasty snack option, why not try making khandvi at home? With just a few simple ingredients and a few basic kitchen tools, you can create a dish that’s sure to impress your family and friends.
Whether you’re a seasoned cook or a beginner, making khandvi is a fun and exciting way to explore the flavors and traditions of Gujarati cuisine. So, go ahead and give it a try – you just might find your new favorite snack!
Question: Is Khandvi healthy?
Ans: Yes, Khandvi is a healthy snack option that is high in protein and fiber and low in calories. It’s also gluten-free and can be adapted to suit different dietary needs and preferences.
Question: Can I make Khandvi in advance?
Answer: Yes, Khandvi can be made in advance and kept in the refrigerator for a few days. however, it is best to serve khandvi fresh, as it may turn soggy if kept for too long.
Question: Can I freeze Khandvi?
Answer: While khandvi can be frozen, it is not recommended, as it may turn dry and lose its texture and taste.
Question: How should I serve the Khandvi?
Answer: Khandvi can be served as a breakfast or an appetizer and is usually served with chutney or dipping sauce. It can also be topped with coconut, sesame seeds, or other toppings for added flavor and texture.Image by stockimagefactorycom on Freepik