Khandvi (Suralichi Vadi) Recipe | Soft Gujarati Gram Flour Rolls | Traditional Maharashtrian Snack

KHANDVI / SURALICHI VADI

Delicate Chickpea Flour Rolls from Gujarat, Loved in Maharashtra Too

Some recipes are a lesson in patience, precision, and simplicity.

Khandvi, the soft and silky gram flour rolls from Gujarat, is one such culinary masterpiece. Known for its melt-in-the-mouth texture and delicate tempering, this humble snack transforms the simplest of pantry staples into something truly elegant.

In Maharashtra, this beloved delicacy is known as Suralichi Vadi. Although the names differ, the essence remains the same, a light, flavourful snack made with gram flour and yogurt, gently seasoned and rolled into beautiful spirals.

For many home cooks, Khandvi can seem intimidating. 

The secret lies not in complicated ingredients but in timing and consistency. 

Once mastered, it becomes one of those recipes that never fails to impress family and guests alike.

Naturally gluten-free and relatively light, Khandvi makes an excellent tea-time snack, festive appetiser, or even a healthy mid-day treat.

Ingredients

For the Khandvi

Gram flour (Besan) – 1 cup

Sour yogurt (well whisked) – 1 cup

Water – 2 cups

Ginger paste – 1 tsp

Green chilli paste – 1 tsp

Turmeric powder – ¼ tsp

Asafoetida – a pinch

Salt – 1 tsp or to taste

For the Tempering

Oil – 2 tbsp

Mustard seeds – 1 tsp

Sesame seeds – 1 tsp

Green chillies – 2, slit lengthwise

Curry leaves – 8–10 leaves

For Garnishing

Fresh grated coconut – 2 tbsp

Fresh coriander leaves – 2 tbsp, finely chopped

Method

Grease the back of steel plates, marble countertops, large trays, or clean granite surfaces with a thin layer of oil and keep them ready.

In a mixing bowl, combine the gram flour, yogurt, and water. Whisk thoroughly until there are no lumps. Add the ginger paste, green chilli paste, turmeric powder, asafoetida, and salt.

Transfer the mixture to a heavy-bottomed pan and cook over medium heat, stirring continuously. This step requires patience and constant attention to prevent lumps from forming.

Continue stirring until the mixture thickens into a smooth paste. To test if it is ready, spread a small spoonful onto a greased plate. Allow it to cool for a few seconds. If it peels off easily and can be rolled without sticking, the mixture is ready.

Working quickly, spread the hot mixture into thin, even layers over the prepared surfaces using the back of a spatula.

Allow it to cool for a few minutes.

Using a sharp knife, cut long strips approximately 1½ to 2 inches wide.

Carefully roll each strip into tight spirals and arrange them neatly on a serving platter.

Tempering

Heat oil in a small pan.

Add the mustard seeds and allow them to splutter.

Add the sesame seeds, slit green chillies, and curry leaves. Sauté briefly until aromatic.

Pour the tempering evenly over the prepared Khandvi rolls.

Garnish generously with fresh grated coconut and finely chopped coriander leaves.

Serve immediately.

Serving Suggestions

Khandvi tastes best served fresh with a hot cup of masala chai.

It also makes an elegant addition to festive snack platters and is ideal for potlucks and family gatherings.

Its light texture and subtle flavours make it a favourite among both children and adults.

Tips for Perfect Khandvi

• Ensure the batter is completely lump-free before cooking.

• Stir continuously while cooking to achieve a silky texture.

• Spread the mixture immediately after cooking, as it sets quickly.

• Thinner layers result in softer and more delicate rolls.

• Slightly sour yogurt gives the authentic flavour associated with traditional Khandvi.

Delicate, silky, and deceptively simple, Khandvi is proof that the most elegant dishes often arise from the humblest ingredients. 

Known as Suralichi Vadi in Maharashtra, these melt-in-the-mouth gram flour rolls are a celebration of patience, tradition, and flavour. ✨

Happy cooking! ❤️

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