Amul Khandvi

Amul Khandvi:

1. Amul Masti butter milk – 2.5 cups
2. Gram flour /Besan – 1 cup
3. ginger/green chili paste – 2 tsps
4. Salt to taste
5. Lemon juice to taste
6. Coriander for garnish

For tempering:
1. Oil – 1 tbsp
2. Mustard seeds – 2 tsps
3. Cumin seeds – 2 tsps
4. Asafetida – 2 pinches



  •    Mix Besan, Buttermilk, ginger&green chili paste, salt, lime juice.
  •    Ensure there are no lumps in the batter. This will be a very runny.
  •   ]Take a Wok. Add 1 tsp of oil. Add the batter prepared above
  •    Turn the heat on.
  •    Stir continuously till the mixture thickens and starts leaving side.
  •    Turn the heat to lowest.
  •    Take 2 medium ladles full of the thickened batter and spread on the prepared tins.
  •     Spread as thin as possible and allow to cool
  •     Cut long strips of the spread batter on the plate
  •     Roll the stripes in Khandvi shape


  • Heat oil in the tadka pan
  • Add mustard seeds. Allow to splutter completely
  • Add cumin seeds. Allow to turn light brown
  • Add asafetida

Now spread this seasoning evenly on the khandvis. Top with chopped green coriander


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