Khandvi Chaat | How to make Khandvi Chaat

By Deepa Bajaj  |  24th Jun 2016  |  
4.2 from 4 reviews Rate It!
  • Khandvi Chaat, How to make Khandvi Chaat
Khandvi Chaatby Deepa Bajaj
  • Prep Time


  • Cook Time


  • Serves





About Khandvi Chaat Recipe

Khandvi served over a bed of papadi chaat. Khandvi in all new avatar, enjoy melt in the mouth khandvi along with chatkdar chaat.

Khandvi Chaat is a delicious dish which is enjoyed by the people of every age group. The recipe by Deepa Bajaj teaches how to make Khandvi Chaat step by step in detail. This makes it easy to cook Khandvi Chaat in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Khandvi Chaat at home. This amazing and mouthwatering Khandvi Chaat takes 10 minutes for the preparation and 10 minutes for cooking. The aroma of this Khandvi Chaat is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Khandvi Chaat is a good option for you. The flavour of Khandvi Chaat is palatable and you will enjoy each and every bite of this. Try this Khandvi Chaat and impress your family and friends.

Khandvi Chaat

Ingredients to make Khandvi Chaat

  • For Khandvi:
  • 1 cup besan
  • 2 tsp curd
  • 2 Cups water
  • 1/4 tsp haldi
  • 1/4 tsp red chilly powder
  • a pinch of hing
  • salt to taste
  • 1/2
  • 1/2 tsp mustard seeds
  • 5-6 curry leaves broken with hand
  • 1/4 tsp seasme seeds
  • 2-3 green chilly chopped
  • Coriander leaves for garnishing
  • For the papdi chaat:
  • 7-8 crushed papdi (flat pani puri, puris)
  • 1 boiled potato cut in small pieces
  • 2 tsp chopped onion
  • 2 tsp chopped tomato (without seeds)
  • 2-3 tsp coriander chitney
  • 2-3 tsp tamarind chutney
  • 1/2 cup shev (zero number very fine shev )
  • 2-3 tsp fresh pomegranate pearls

How to make Khandvi Chaat

  1. To make khandvi:
  2. Take besan in a bowl, add salt, turmeric, red chilly, Hing and curd.
  3. Now slowly add water and continously whisk so that no lumps remain and the batter is smooth
  4. Grease the backside of 3-4 steel thalis.
  5. Heat a kadhai and pour the Khandvi mixture, cook by stirring continuously.
  6. Within no time the mixture will thicken. Continue to cook for 2 mins by continuously stirring.
  7. Switch off the gas exactly after 2 mins.
  8. Now quickly place a ladle full mixture on each thali.
  9. Now quickly with the butter knife spread the mixture across the thali. While spreading, ensure it is evenly spread throughout the circumference of thali.
  10. Complete spreading on all thalis.
  11. Now wait for 2 mins and then slightly trim the sides from each thali with knife which are bit uneven. Now with even spread, cut even strips vertically about 2 inches thick. Now start rolling each strip individually and keep it aside in a plate. Complete the same with all thali spreads
  12. Now for the chaat base - crush papadi/flat puri, add onion, tomato, potato, red chilly powder, chaat masala powder, both chutneys, pomegranate pearls and finally shev.
  13. For Khandvi tadka - heat 1 tsp oil, add mustard seeds, when it splutters add green chilly and kadipatta, finally add seasme seeds allow it splutter for a second and switch off the gas. Now make individual Khandvi roll stand vertically in a plate. Pour little tadka over each Khandvi with the help of spoon and garnish with coriander leaves
  14. Now take a serving plate spread out the chaat mixture on top of it place Khandvi with some space between them.
  15. Enjoy.

My Tip:

Perfect Khandvi comes with lot of practice. Smooth hands are required while spreading the khandvi. When the mixture thickens cook it only for 2 mins more. Less cook khandavi will not roll and the mixture would be messy to roll. With over cooked khandvi mixture the rolls will break. So precision is important.

Reviews for Khandvi Chaat (4)

Lalithahemanathan Lalithahemanathan2 years ago

tasty food

Kasat Sudha Kasat2 years ago

It's really good dish, tasty food

Bindiya Sharma2 years ago

nice twist to regular khandvi!

Deepa Bajaj2 years ago


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