Soft, spongy, and appealing khandvi will get you mouth watering within seconds!
Gurdip kohli punj`s Khandvi recipe

- Indian


- 3

Cooking Time

-10 Min


- Medium

Preparation Time

- 20 Min


  • ½ cup gram flour
  • 1 tsp green chilli paste
  • ½ tsp turmeric powder
  • 1 cup buttermilk
  • salt
  • 1 tsp oil
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp white sesame seeds
  • ½ tsp asafoetida
  • coriander leaves
  • grated coconut


  1. 1

    In a pan combine gram flour, green chilli paste, turmeric powder, buttermilk, and salt.
  2. 2

    Mix well with a whisker.
  3. 3

    Add oil.
  4. 4

    Add buttermilk if batter dries.
  5. 5

    Let the batter thicken and once it starts leaving the sides, the batter is ready.
  6. 6

    Grease the reversed side of a plate with oil (using a brush).
  7. 7

    Spread a thin layer of the batter quickly on the entire surface of a plate.
  8. 8

    Using a knife, cut the spread batter into medium sizes strips.
  9. 9

    One by one slowly fold the strips and roll up gently.
  10. 10

    For tempering, heat oil in a pan.
  11. 11

    Add mustard seeds white sesame seeds, and asafoetida.
  12. 12

    In the serving plate, arrange the khandvis and top with the tempering.
  13. 13

    Garnish with coriander leaves and grated coconut.
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Gurdip Kohli Punj


Chef Gurdip Kohli Punj has fond memories of the Gurudwara kitchen where her family rolled out chapattis, chopped vegetables, and stirred large pots of dal as 'sewa'. This was no mere chore for young Gurdip; she enjoyed cooking for people! She creates healthy dishes that are yummy too!

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