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.
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:
- 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.
- 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.
- 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.
- 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.
- 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.)
- Carefully remove the cling film. Use a pizza cutter or sharp knife, trim away the edges
- Slice the Khandvi into long strips, all about the same width (3-4cm in width and 8cm in length is ideal).
- 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.
- Repeat for all the Khandvi sheets and arrange on to a platter or plate.
For the tempering:
- Heat the oil in a small pan. Add the mustard seeds and allow them to crackle.
- Next, add the curry leaves and sizzle for 10 seconds.
- Pour this over the rolled Khandvi. Garnish with chopped coriander and grated coconut.
- You can serve this as is or with a Mint & Coriander Chutney. Enjoy
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Have a lovely week.
Love & Hugs,