Khandvi is a popular Gujarati snack also known as pittod in Rajasthan and suralichi vadi in Maharashtra. Gujarati foods are totally incomplete without the dhokla, thepla, Fafda and khandvi. This is a popular snack or a side dish made in most of gujarati meals. It is made out of Besan flour/ Chickpea flour. Unlike handvo or khaman this dosent involve any soda in it.It’s super simple to cook and with a pressure cooker or an instant pot it is even more easier.
How is khandvi made?
Khandvi is usually made out of plain besan flour which is cooked with water, yogurt and with some spices. It is traditionally cooked in a pan to attain a thick consistency so that it can be thinly spread and tightly rolled on a surface and served. This cooking in the pan process requires a lot of time and skill to attain perfection. So I have made it simpler using a pressure cooker/Instant pot.
I have also added a little twist in it by adding spinach puree. The original plain khandvi is bright yellow and is made of plain besan/gram flour. This is spinach flavoured khandvi. It tastes delicious and looks pretty with the beautiful green colour. You can also try Pink khandvi with beetroot puree. The recipe below gives details about spinach khandvi, but you can alter it to make regular plain khandvi or beetroot khandvi. Just replace 1/2 cup spinach puree with 1/2 cup water for plain and half cup beetroot puree for pink khandvi.
What can go wrong?
- The batter consistency is an important key. If the batter is too flowy or thick you cannot spread the batter thin and it can fail the idea of rolling perfect khandvi.
- Spreading the batter before it cools down Is crucially important. You have to be very quick to spread the hot cooked batter on surface/thali/mat as once it cools down you cannot spread it thin.
- The proportion below is perfect for pressure cooker cooking or instant pot cooking. For cooking in a pan water consistency changes. It is 1:3 besan : water for cooking in a pan.
To check if the khandvi batter is cooked take a teaspoon of batter on a flat plate or mat and try to roll it. If the roll holds well and it can be thinly spread the batter is perfect.
- If the batter is flowy/undercooked you cannot spread or roll it.
- If the batter is thick the khandvi cannot be made hence, The batter is the key.
Let’s check the recipe for khandvi in detail.
Spinach Khandvi/ Pittod
- Pressure cooker
- Instant Pot
- 1 cup Besan / ChickPea Flour
- 1 cup unflavoured yogurt
- 1/2 cup Spinach Puree Or beetroot puree (Blanch 1 cup spinach and Puree) (Boil beetroot and use the puree)
- 1 cup Water
- 1 tbsp Green chilli paste
- 1/2 teaspoon Turmeric powder
- Salt as per taste
- Pinch Sugar
- 1 tbsp Oil
- 1/2 tsp Mustard seeds
- 1 tsp asafoetida
Coriander and grated coconut for garnish
- Firstly blanch spinach leaves with a pinch of salt. Puree them into a fine paste. Measure half cup of spinach puree and use it for our recipe.
- Now in an extra steel pot from the instant pot take besan (chickpea flour) , add yogurt, spinach paste, green chilli paste, salt, asafoetida, turmeric, sugar.
- Now with an immersion blender blend everything well and add 1 cup water to blend it .
- Instant Pot Khandvi
- Now add 1 cup of water to the inner instant pot. Insert a trivet inside the pot.
- Now place the mixture bowl in the Instant pot and close the lid.
- Turn the knob to sealing position and set at high pressure for 13 minutes.
- After 13 minutes, quick release and remove the lid.
- Meanwhile grease a few trays/ plates/ baking mats with oil.
- Now beat the cooked batter well and pour a ladle full of batter on each greased tray.
- Quickly spread it over very thin. Do not take long time as then it wont spread as thin as required after cooling. so we have to speed up the process.
- Now mark long cuts on each spread at about every 2 inch.
- Do all the plate spread at one time and as fast as you can with a very thin film
- Now start rolling each cut from one end. make really dense and fine rolls.
- Now place each roll gently in a flat tray or a plate.
- Heat oil in a tempering pan.
- Crack mustard seeds, asafoetida and some sesame if you wish to.
- Pour this temper on the khandvi rolls.
- Garnish the khandvi with chopped coriander and grated coconut (optional)
- Serve them.
Pressure cooker Khandvi
- Repeat the same procedure till making batter.
- In a pressure cooker heat water. Insert a trivet.
- Now insert the batter pot in the cooker and close the lid.
- Allow it to cook until 1 whistle and simmer the flame for 10 minutes.
- Now switch off the flame and allow the cooker to cool down naturally.
- Then follow the same procedure as above to beat, spread and roll. Temper and serve.
- The batter can be cooked on a stove top in a pan too. The proportion is 1:3 besan : water for cooking in a pan. Cook by continuously stirring it for about 10-12 minutes. After which you can cover and cook and then again stir a couple of times until the batter is cooked.
- You can make plain khandvi. Just replace 1/2 cup spinach puree into 1/2 cup more water Or beetroot pink khandvi. Replace 1/2 cup spinach puree with beetroot puree. Rest follow same procedure.
- Same khandvi can be made in pressure cooker.
- Spread and roll the batter as quick and as thin as possible.
Do check our other gujarati special dishes and their traditional recipes. Click on the direct links below.
- Khaman sandwich
- Papdi chaat
- Dahi vada
- Moong dal khichadi
- Dudhi muthiya
- Bharwan shimla mirch / capsicum
If you like and try this recipe do write reviews in the comment section below.
You can also email me at firstname.lastname@example.org
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