• Kishan Desai

Gujarati Khandvi/Paturi (ખાંડવી)

Updated: May 17


Whether you call it Khandvi or Paturi, this dish delicious! I associate this dish with wedding season. I remember attending Gujarati weddings as a child and they would most likely have Khandvi as a side dish. This recipe is one of my own that I have perfected over time. You can leave out/add any whole spices that you would like.


Ingredients


For Khandvi

  • 2 cups of Chickpea Flour (Besan/Chana noh loat)

  • 2/3 cup of Plain Yogurt

  • 5 1/2 cups of water

  • 3-4 Tbs of Salt (Or per Your taste)

  • 2-3 Tbs of Green Chili Paste

  • 2 Tbs of Ginger Paste

  • 1/2 Tsp of Turmeric

  • 5-7 Tbs of Toasted Shredded Coconut

  • 5-7 Tbs of Freshly Chopped Cilantro


For Vaghar

  • 2-3 Tbs of Mustard Seeds (To Taste)

  • 2-3 Tbs of Sesame Seeds (To Taste)

  • 10-15 Curry Leaves

  • 6-7 Tbs of Oil

Method


In a large stock pot and off the heat, go ahead and add in your Chickpea Flour, Yogurt, Salt, Green Chili, Turmeric and Water. Whisk everything together and make sure that your mixture doesn't have any lumps in it. You can also use an immersion blender to make sure that everything is mixed in well. Once you have your ingredients mixed, go ahead and put it on the stove with a medium flame. Now you want to stir your mixture for about 15-20 min until the mixture has become significantly thicker than you started with. Make sure to keep on stirring your mixture so that it doesn't develop lumps. You will be able to tell when the mixture is ready when it starts to stick to the sides of the pot.


Once it is ready and cooked, you have about 5-7 min before the mixture sets. Turn off your flame and go ahead an pour you mixture onto either a sanitized surface, or on silicone baking sheets. You now want to work very quickly to spread the mixture as thin as possible all throughout your surface. Try to create a large rectangular shape. Once you have spread your mixture as thin as possible, let is cool down a bit and set. In the mean time, you can toast your coconut and chop your cilantro.


Once your spread mixture has cooled, cut 2-3 inch vertical strips down your rectangular spread. Carefully lift up one edge of your cut strips and start rolling them to form a cigar like shape. If your Khandvi is too chunky, you can always cut your rectangular spread in a horizontal fashion, and then do your vertical cuts. Once all your Khandvi has been rolled, go ahead and sprinkle over your toasted coconut and cilantro. If you want extra coconut, you can even put a thin layer of coconut on your rectangular spread so that when you roll your khan, each bite has coconut inside of it.


Now we want to make our Vaghar that will go over the Khandvi. All a vaghar is, is a combination of whole spices that are cooked in very hot oil. You want to heat a couple table spoons of oil in the smallest possible pot that you have. Then add in your mustard seed and let it cook until it starts to pop. This process can be a bit dangerous so I recommend to use a pot with a lid to avoid getting burned. Once the mustard seeds have cooked for 30-40 seconds, add in your curry leaves and your sesame seeds. Continue cooking your whole spice mix for another 30 seconds or so and then take it off the flame. Now it is as simple as spooning your vaghar over your Khandvi. Once this has been done, you are ready to eat them! I like to refrigerate mine for at least an hour before I eat them. I prefer them nice and chilled, but its your Khandvi so eat them however you want to!


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I want to personally thank everyone who has supported me on this journey. Your donations allow me to pursue my passion in a time when hope can easily be lost.  I am hoping to attend culinary school in the near future and fulfill my God give passion, that is cooking. I am providing home cooked meals to anyone in the Orange County area who may need food due to Covid-19, completely free. If you enjoy my recipes and want to show me some love, please click the donate button.
-Kishan Desai

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