GMT: Khandvi and a Video Tutorial

Khandvi is a delicious gluten free snack, traditional to the western state of Gujarat. Made from cooking a mixture of gram/chickpea flour and sour yogurt, to which a mustard seed and curry leaves tempering is applied, Khandvi is a healthy snack idea to think about the next time you feel like snacking between meals.

It doesn’t take too much time to make khandvis, but there is a slight learning curve to it. Its fairly easy to make once you get the technique right. And since there is a slight technique to it I thought why not make a video tutorial for making Khandvis.

This is the first time I tried making a video, so it took more time than expected. Was not easy to shoot and cook at the same time, but somehow managed. And I thought that would be the tough part. But downloading, editing and trying to figure everything out just took more time than expected and hence the reason for such a delayed recipe. Promise this time it wasn’t my laziness! 🙂

I had Khandvis for the first time when my cousin’s husband was posted to Manesar, an Industrial town close to New Delhi. On the way to her place was a popular Indian fast food chain, Haldirams, that we would often stop by to grab something to eat. I would end up having just the Khandvis and be happy. From there my love for Khandvis was born.

This time when I went to India, the same person who gave my mom the Cilantro cake recipe (another gluten free snack), gave this recipe as well. And today I am sharing it with you along with the first ever video tutorial on the blog.

Hope the video is helpful.

Remember to be patient and cook the paste slowly and completely till thick and also be patient while making the rolls. If you hurry then the thin, delicate layers can break apart.

Note: Almost all the recipes I have seen online, first roll up the khandvi and then pour the tempering. The recipe I have does the rolling after the tempered seeds have been spread out on the unrolled batter. I prefer this at it ensures that each bite has a taste of the tempering. But, if you like you could first roll the khandvi and then do the tempering.

How to make Khandvi at Home from Shumaila Chauhan on Vimeo.