Friday, February 4, 2011

Khandvi: Tempered Chickpea Cigars

This was supposed to be my first Indian Cooking Challenge-Khandvi recipe for January 2011. Recipe courtsey Lata Raja of Flavours and Tastes.  Just waited for the formalities to come through!:-)

This was a favourite, after a shopping expedition at General Bazaar, Secunderabad. One of those area's dominated by the business communities usually from Rajasthan and Gujarat.  A small spice shop, but by no means 'weak',  presided over by bejewelled, disdainful looking matron, giving orders: a snapshot of such establishments across the country. This shop carries, regular spices, exotic-spices, nuts, all kinds of toffees/candies, weighed and packaged in the store's polythene bag, and among  other things, fresh packs of Dhokla and Khandvi.

This recipe works as a wonderful, cold appetizer. It cooks  a batter of spiced chickpea flour into a smooth, thick, paste. Immediately spreads it onto a smooth surface, into a thin layer. Lets it cool, cuts the thin layer into strips, and rolls them up into 'cigars'.  Then the Indian technique of releasing a bouquet of spices gives the finishing touch: tempering with mustard, cummin, sesame seeds, green  and dried red chillies, curry leaves, and a garnish of fresh coriander and scraped/ grated coconut.
1/3 cup  gram flour
1/3 cup  buttermilk
1 cup water
2 teaspoons ginger - green chilli paste
1/4 teaspoon turmeric powder
1/4 teaspoon asafoetida
3 tablespoons cooking oil

For tempering and garnishing:
2 teaspoons cooking oil
1 teaspoon mustard seeds
2 teaspoons sesame seeds
2 tablespoons grated coconut
2 tablespoons chopped fresh corriander leaves

Grease the bottom of a large cookie sheet or a flat surface, lined with aluminium foil.
Seive the chickpea flour
Make into a thin, smooth, lump-free batter mixing all the ingredients.
Heat this batter in a pan and stir continuosly,
Stir vigorously as the batter thickens.
the batter should be semi-solid batter
Spread it immediately onto the greased surface in an even thin layer.
The batter should remain warm or else will coagulate as it cools and will not spread.
Let it cool,
Score the layer with a sharp knife into strips about 1 1/2 inches wide
Roll them up into 'cigars' onto a separate serving platter

Heat oil to a smoking point,
Temper with mustard, cummin and sesame seeds and chillies,
Pour over the rolled chickpea cigars
Serve with a garnish of coconut.


  1. chickpea cigar sounds sooo all time healthy snack!

  2. I love Khandvi and i make them whenever i am in a mood for relaxed cooking . Lovely pics as always.

  3. looks great, have you been to Secunderabad? it's my native place u the yellow zing and that chilly tadka :)

  4. I've been thinking about making khandvi for a while...this looks good..

  5. I enjoyed making these khandvis for IC challenge, they looks super delicious..

  6. Thankyou Everyone!You would know the shop: Variety Stores! Will write to you!:-)

  7. Thank you for trying the recipe! I am floored with the superb pictures! you' ve made them look extremely tempting!

  8. Thankyou Toreviewtoronto and Lata.
    Lata, the recipe you gave was easy and precise to follow!

  9. Oh I remember having this at a nice Indian restaurant years ago. A really nice starter. Thanks for the recipe!

  10. Khandvi looks superb..welcome to group.

  11. wow, Khandavi is my favorite Gujarati appetizer, love it.

  12. I have tasted this, Going to book mark.Want to try soon.

  13. How nice! I recently made something called Pithore Ki Kadhi and the Pithore tasted exactly like the Khandvi. Just that we need to spread the besan mixture in a plate and cut it into cubes. I'll probably attempt Khandvi one day.

  14. Thankyou Sra; would love to have the recipe of Pithore Ki Kadhi.


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