How to make Khandavi / Patuli at home? A detailed recipe and guide

Khandvi, also known as Patuli or Dahivadi, is a savory snack from the Indian state of Gujarat. Made primarily from gram flour and yogurt, this delightful dish is seasoned with a tempering of mustard seeds, sesame seeds, and coconut. It’s loved for its soft, melt-in-the-mouth texture and tangy, mildly spicy taste. Here’s how you can make khandvi at home.

Ingredients:

• For the batter:
• 1 cup gram flour (besan)
• 1 cup sour yogurt
• 3 cups water
• 1/2 tsp turmeric powder
• 1 tsp salt, or to taste
• A pinch of asafoetida (hing) (optional)
• For the tempering:
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• 2-3 green chilies, slit lengthwise
• 10-12 curry leaves
• 2 tbsp fresh grated coconut (optional)
• 2 tbsp finely chopped coriander (cilantro)
• For garnish:
• Fresh grated coconut
• Chopped coriander

Equipment:

• A large, flat, non-stick surface (like a tray or a clean kitchen counter)
• A spatula
• A whisk

Directions:

1. Prepare the Batter:

• In a large bowl, mix the gram flour, sour yogurt, water, turmeric powder, salt, and asafoetida until smooth. Ensure there are no lumps. The batter should have a flowing consistency.

1. Cook the Batter:

• Pour the batter into a heavy-bottomed non-stick pan and cook over low heat. Stir continuously to prevent the batter from forming lumps and sticking to the bottom of the pan.
• Cook until the batter thickens and becomes glossy, which should take about 8-10 minutes. The consistency should be spreadable but not too thick.

1. Test the Batter:

• Before spreading the entire batter, it’s wise to test it. Spread a small spoonful on a greased surface and wait a few minutes. Try to roll it up; if it rolls without breaking, your batter is ready.

1. Spread the Batter:

• Quickly spread the batter in a thin layer over the back of several greased trays, large plates, or a marble countertop using a flat spatula. Spread as thinly as possible. The thinner the layer, the better the khandvi.

1. Let it Cool:

• Allow the spread batter to cool for about 5-10 minutes. Once it’s cool, cut it into strips (about 2 inches wide).

1. Roll the Khandvi:

• Carefully roll each strip tightly from one end to the other. Place all the rolls on a serving dish.

1. Prepare the Tempering:

• Heat oil in a small pan. Add mustard seeds, sesame seeds, green chilies, and curry leaves. Let them sizzle for a few seconds until the mustard seeds pop and the curry leaves crisp up.

1. Garnish and Serve:

• Pour the hot tempering over the khandvi rolls. Sprinkle with fresh grated coconut and chopped coriander for additional flavor and freshness.

1. Serve:

• Serve the khandvi chilled or at room temperature as a snack or as part of a meal.

Khandvi, with its vibrant color and delectable taste, is not only a feast for the eyes but also a treat for the taste buds. Perfecting khandvi might take a few tries, particularly the consistency of the batter and the technique of spreading and rolling, but the results are definitely worth the effort!