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Snack

Khaandvi

Khaandvi is a Gujarati snack made from gram flour and buttermilk, rolled into thin strips and tempered with mustard seeds and red chilies.

From the Recipes Wiki (Fandom) · 15 ingredients
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Why it works: Ginger and turmeric match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,776 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Khaandvi

Ingredients

Directions

Prepare

  1. Grind green chilies and ginger with a little water to form a paste.

  2. Set the paste aside.

  3. Grate the coconut.

  4. Finely chop the coriander leaves. Set the grated coconut and chopped coriander aside.

Make the batter

  1. Mix the buttermilk, gram flour, and water together.

  2. Combine all the ingredients (except those for tempering and garnishing) into a smooth solution.

  3. Cook the mixture over a medium flame until all the water has been absorbed and a soft dough-like consistency is obtained.

  4. Ensure the dough is pliable enough to spread.

Spread and roll

  1. Grease the reverse side of 2-3 steel thalis with a little ghee.

  2. Spread the mixture as thinly as possible over the greased thalis while it is still hot, using as many thalis as needed based on the dough thickness.

  3. Once the dough is spread, cut each thali into 1 to 2-inch wide strips.

  4. Roll the strips as you would a Swiss roll.

Temper and serve

  1. Heat oil in a pan. Add mustard seeds and wait until they crackle.

  2. Add red chilies and asafoetida powder.

  3. Pour the tempering over the prepared khaandvi.

  4. Garnish the khaandvi with grated coconut and chopped coriander leaves.

  5. Serve hot or cold.

Nutrition, whole recipe (rough)

1020Calories
24 gProtein
50 gFat
119 gCarbs

Counts 8 of 12 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Coconut1/2 cup shredded (40g)283
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Turmeric1 tsp ground (3g)9
Mustard1 tsp (5g) yellow3
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0
Waternot in our table0
Coriandernot in our table0
Seednot in our table0
Asafoetidanot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Ginger + turmerictop 1% of all pairs
    Smell alikestrong
    Cooked together2,776 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Ginger + coriandertop 1% of all pairs
    Smell alikestrong
    Cooked together3,505 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Turmeric + coriandertop 1% of all pairs
    Smell alikestrong
    Cooked together2,253 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Turmeric + coconuttop 2% of all pairs
    Smell alikestrong
    Cooked together1,027 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  5. Turmeric + mustardtop 3% of all pairs
    Smell alikestrong
    Cooked together2,279 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bengal gram flour
Provides the structure that sets the batter into a sliceable, rollable sheet as it cooks.
Thick buttermilk
Adds acidity and moisture, giving the batter a tangy flavour and a tender texture.
Mustard seeds
Release their pungent aroma when fried in hot oil, flavouring the tempering.

The step that matters

Cooking the batter to a dough-like consistency. Gram flour starch must be cooked long enough over medium heat to thicken and gelatinise. If it is undercooked it will not set, and if it is overcooked it becomes stiff and cracks when spread and rolled.

Swap the asafoetida

How well each one fits the dish's main ingredients (buttermilk, flour, ginger, turmeric, coconut, coriander, mustard):

  1. Cardamomfits better
  2. Cuminfits better
  3. Cinnamonfits better
  4. Asafoetidathe original

Fit is the average pairing score against buttermilk, flour, ginger, turmeric, coconut, coriander, mustard. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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