Khandvi - Chickpea flour cigar's

Khandvi (Chickpea flour cigar's  - as referred by Raghavan Iyer) - is a very popular Gujarati dish which is quite easy to make (well ..almost other than spreading the batter). These delicious cigar's can be  a show stopper for your finger food  party.   Like all the other dishes,  there are slight variations in the quantities and the sequence in which ingredients are added for Khandvi recipe.   Here is my take on the recipe :)


Serve 2-4 for appetizer
1/2 cup besan (Chickpea flour)
1/4 cup yogurt (Dahi)
3/4 cup water
1/2 tsp salt
1/4 tsp haldi (Turmeric)
1 tsp ginger paste (optional)
1 tsp chilli paste (optional)
1 tbsp oil

Tadka (Seasoning)
1 tablespoon oil
1 teaspoon mustard seeds
3-4 green chilli (thin slices, seeds removed)
1/4 teaspoon Hing

- Cut two pieces ( about 9 inch in length) of aluminum foil or clean ur kitchen slap of approximately same area and grease them slightly.  Alternatively you can also grease the back of  two large steel plates.
-  Take besan in a bowl (or in a steel pan) and add yogurt and mix properly so that there are no lumbs.
-  Add one tbsp of oil and mix again
- To this add salt, haldi, ginger and chilli paste and again mix properly
- Now add 1/4 cup of water at a time and mix to remove any lumps until all the water is absorbed
- Now take this pan directly to the gas at low-medium heat and cook while continuously stirring until the water evaporates and the mixture becomes one big lump. This step will take approximately 5-10 minutes.
- Take half of the mixture and quickly spread onto the greased aluminum foil as thin as lasagna sheets (1/8th inch) with a flat spatula. In my opinion, this is the most complicated step in the recipe and I found this video on showmethecurry really helpful. Quickly spread the remaining half  of the mixture in a similar way.
- Cut the sheets to make 3-4 vertical columns and  two horizontal rows or readjust according to your taste if you want to make them thicker. Let them cool for 5 minutes. 
-Gently roll each one of them to make a cigar. Be careful so that you do not break them while rolling. You also have option to sprinkle grated carrots, coconuts before rolling them to make the stuffed version. I made mine without any filling but may try that in future. 
- Now in a small pan, prepare tadka by heating some oil followed by heating the mustard seeds, hing, chillies
- Shift the cigar onto a serving plate and sprinkle the tadka over it
- Your show stoppers are ready to eat with some mint-coriander chutney!