Khandvi Recipe- Healthy Snack


Khandvi, a delicious Indian snack made with gram flour and yogurt, hence making it high in protein and low in carbs. There is no sugar involved, making it an excellent healthy snack option for people watching their diet. Excellent evening snack to keep your metabolism rocking.

Like any other dish, it’s best when cooked at home and from scratch. And the good news being, it’s not all that tricky either. Try out this hassle free recipe and find for yourself.

Let’s have a look at the recipe –

Preparation Time – 25 minutes

Equipments Used – Pan, Spatula, Aluminium foil, spatula/rolling pin, Knife

Serves – 4


  • 1/4 cup Gram Flour/chickpea flour
  • 2 Tablespoons plain Greek yogurt + 1/2 cup water
  • or 4 Tablespoons plain soy milk yogurt or other non dairy yogurt + 1/3 cup water
  • a generous pinch of Asafoetida(hing){Optional but recommended}
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon chili/cayenne powder
  • 1/4 teaspoon turmeric powder
  • 1/3 teaspoon salt
  • 1 teaspoon virgin coconut oil

 For Tempering:

  • 2 teaspoons virgin coconut oil
  • 1/2 teaspoon mustard seeds
  • 1 tsp. curry leaves(Fresh or dried)
  • 1 Tablespoon shredded coconut(optional)
  • 1 Tablespoon Coriander leaves finely chopped



  1. Mix all the batter ingredients, except oil to make a lump free batter. Blend it using a hand blender or a regular blender if needed.
  2. Heat a teaspoon of oil in a medium pan, Add the batter and cook on low heat.
  3. Stir continuously and evenly to avoid lumps. Cook till the mixture does not taste raw and thickens to slight gel like consistency. (4-6 minutes depending on the pan)
  4. Drop the mixture immediately on aluminium foil and spread as thin as possible with a spatula. I prefer to use a generously greased rolling pin. After it has completely cooled( 10 minutes), cut into 1.5 -2 inch wide strips.
  5. Oil your hands, lift one side carefully and Roll each strip into rolls. Place each roll on a serving plate.


  1. Heat oil in a small pan. Add mustard seeds, and allow them to start popping.
  2. Pour over rolls. Garnish with shredded coconut, chopped corriander and lemon juice. Serve.



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