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Khandvi | Patudi

Khandvi | Patudi Recipe

About Khandvi

Khandvi or Patudi is layered Gujarati food made from gram flour (besan), buttermilk and spiced with mustard seeds, turmeric etc.


1 cup gram flour (besan)
1 cup buttermilk or yogurt
1 teaspoon ginger paste
1 green chilies paste
teaspoon salt
pinch asafetida (hing)
pinch turmeric powder

For tempering
1 tablespoon oil
1 teaspoons mustard seeds
3-4 chilies
dozen curry leaves
teaspoon sesame seeds (optional)

For garnish
2 tablespoon chopped cilantro
3 tablespoon grated coconut
few pods of pomegranate


Mix gram flour, ginger paste, chili paste, salt, asafoetida and turmeric.

2 Gradually add the buttermilk and stir continuously to make a smooth batter.
3 Heat deep pan in low heat. Transfer all batter into the pan stirring constantly so that lumps don’t form. Avoid scorching by adjusting the flame and keep stirring till the batter thickens about 8 minutes.
4 Spread the mixture on an un-greased baking sheet or flat surface in a thin layers. Let it to cool.
5 Cut into (2) 3” by 1” piece. Roll up carefully into Khandvi. Arrange on a serving dish.
6 For tempering, heat the oil and add the mustard seeds, asafoetida, curry leaves and red chilies for 30 seconds. Pour the hot oil with spice over khandvi. Garnish with cilantro and coconut. Serve
Nutritional Analysis
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Instead of buttermilk, add skim yogurt for low fat Khandvi.
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