Khandvi Lasagna

Khandvi Lasagna

Khandvi Lasagna is my twist to the traditional Khandvi that are whimsical, tightly rolled, cylindrical bite-sized snacks made using chickpea flour and yogurt served with a tempering of mustard seeds and curry leaves. They’re spicy, sour, slightly sweet and so delicious. Khandvi, also known as Patuli/Paturi in Gujarat, or Surali Vadi or Suralichi Wadi in Maharashtra. Served with chai, it makes for a tasty snack. Fresh coriander leaves and shredded coconut are the most traditional garnishes. Making perfect paper-thin, translucent khandvi is true art, I believe. And I must admit unless you get the consistency and timing right, it is difficult. Nonetheless, I can make it, well enough to satisfy a greedy craving.

Though traditional khandvi will never go out of style, I want to elevate it further. I decided not to turn to typical rolling and take the easy way out and less complicated— merely stacking sheets of khandvi that would resemble a lasagne. I hope you give my innovative Khandvi Lasagna a try and enjoy this beautiful snack.

Khandvi Lasagna


For making Khandvi:

1 cup or 100gms gram flour (besan)

1/2 cup yogurt

1.5 cups water

1/2 tsp turmeric powder

1 tsp ginger-green chilly paste

2-3 pinches asafoetida (hing) (*to make it completely gluten-free skip this)

Salt to taste

For the tempering:

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp sesame seeds

6-8 curry leaves

2 green chilies chopped

Some freshly grated coconut

Some fresh coriander


To make the khandvi:

  1. Place one large sheet of aluminum foil on a heat-resistant surface (about 1M long) and grease lightly with oil. This is important since once the batter is ready, you need to work really quickly.
  2. Blend all the ingredients to make Khandvi together to make a smooth paste. You can either do this in a blender or whisk everything by hand until there are no lumps.
  3. Pour the batter mixture into a non-stick pan and cook over a low flame for approx. 10-12 minutes stirring constantly, until it’s the consistency is thick. To check if the batter is ready to spread, you can spread a little bit over a steel plate or piece of foil, allow it to sit for a few minutes, and then see if it rolls up easily. If not, cook it a little longer.
  4. Now working very quickly, spread the cooked batter on top of the first sheet of foil. Spread it thinly and evenly using a silicone spatula.
  5. Place a piece of cling film on top. Use a rolling pin to roll the dough evenly between the cling film and foil. It should be 3-4mm thick. Allow it to sit for 5 minutes. (You can lightly grease 3-4 large inverted steel thalis (spread a small amount of oil on the surface, bottom-side up) and use a silicone spatula or wooden spatula to spread the hot mixture as thinly as possible. If you don’t have steel thalis, spread it directly onto a clean, smooth worktop that’s been very lightly greased with oil. Traditionally the layer should be approx. 1-2mmthick so it is easy to roll and doesn’t crack.)
  6. Carefully remove the cling film. Use a pizza cutter or sharp knife, trim away the edges
  7. Slice the Khandvi into long strips, all about the same width (3-4cm in width and 8cm in length is ideal).
  8. Now layer up the cut sheets putting some grated coconut and coriander in between each sheet. I stacked up 7 sheets. If you are going the traditional route, use your fingers to roll up the sheets tightly.
  9. Repeat for all the Khandvi sheets and arrange on to a platter or plate.

For the tempering:

  1. Heat the oil in a small pan. Add the mustard seeds and allow them to crackle.
  2. Next, add the curry leaves and sizzle for 10 seconds.
  3. Pour this over the rolled Khandvi. Garnish with chopped coriander and grated coconut.
  4. You can serve this as is or with a  Mint & Coriander Chutney. Enjoy

Khandvi Lasagna

For more such recipes try:  Sabudana Vada or Khaman Dhokla or Kothimbir Vadi

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Have a lovely week.

Love & Hugs,


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