If you've ever made khandvi the traditional way, you know that rolling part can be… well, a bit of an arm and finger workout. Don't get me wrong. I love khandvi and the silky, tangy, not-too-spiced gram flour goodness rolled out into perfect rolls is one of my all-time favorite Gujarati snacks! But when I'm baking a big batch for guests or at holiday get-togethers, rolling the strips one by one can be messy, tedious and time consuming.
That's precisely why I started making Khandvi Bites. It's my shortcut, untraditional take on this dish that delivers all the traditional flavors and texture without any of the rolling theatrics. I mix, spread and chop them into cute bite-size chunks and temper them just as the traditional Khandvi. They are beautiful on the plate, taste divine, and the best part is that they come together in such a short amount of time. These are a go-to when friends or family come around!
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I've been perfecting my khandvi bites recipe for years, and I'm excited to share everything I've learned about transforming this beloved Gujarati snack into irresistible finger food. These mini khandvi treats are perfect for home cooks who want to impress guests at parties, family gatherings, or anyone craving an elegant homemade khandvi bites appetizer that's both traditional and modern.
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Ingredients
See recipe card for quantities.
Instructions
- Blend the batter
- To a mixer jar, I add the besan, yogurt, water, ginger, green chilies, haldi powder, salt hing, sugar, and lime juice. Whirl until the mixture is very smooth and absolutely lump-free.
- Strain and cook
- Strain the blended liquid into a heavy-bottomed pot. This ensures that the batter is perfectly silky and free of lumps. Cook it on medium to low so that you stir it constantly and don't burn it.
- Check consistency
- To test for doneness, spread a bit of batter on a plate. If it comes away easily once cooled, you're fine.
- Spread and cut
- Rapidly spread the hot batter in around 1 inch thickness on a greased dish. Let it cool for a few minutes and then cut into tiny bite-size squares or diamonds instead of rolling. I love and prefer this version because it's faster, and great for feeding a crowd.
- Tempering
- Add mustard seeds and sesame seeds to hot oil in a small pan and let it burst. Add the curry leaves and the slit green chilies, stir fry for few seconds and pour this aromatic tempering over the khandvi bites.
- Garnish & serve
- To finish it off, sprinkle some grated coconut and fresh cilantro on top. I tend to serve these with some green chutney, and they disappear in a matter of minutes!
Bite Size Magic
Good things come in small packets, especially when they're Khandvi bites.
Common Problems and Fixes
| Mistake | Result | Solution / Tip |
|---|---|---|
| Batter overcooked / too thick | Hard to spread or cracks | Add a little water and whisk; avoid overcooking. |
| Waiting too long to spread | Batter sets and becomes unspreadable | Have your rectangular dish ready and act quickly. |
| Tempering poured when Khandvi bites are too cold | Garnish oil doesn’t absorb, flavor weak | Wait until the bites are still slightly warm. |
Soniya's Top Tip
- Cut in to 1-inch cubes so that it does not feel doughy and heavy.
- You can add pomegranates and thin sev to add another dimension of flavor
Why I love this recipe
I make these khandvi bites whenever I'm hosting or have a big get-together. It's such a stress-free way to serve something traditional but with a twist. Since they're bite-sized, guests can just pick them up and snack away, no mess, no fuss. Honestly, I love how easy it is to scale this recipe up - double the batter and you can feed a whole party.
Tips to make the Best Khandvi Bites
- Always test a small portion before full spread to check rollability.
- Stir continuously and gently - avoid high heat and sudden stops.
- Use tempered oil while bites are still warm, so they absorb flavor, without becoming soggy.
When can you make Khandvi?
- Khandvi Bites are a classic tea-time snack in Gujarati households.
- They're also served as a farsan (appetizer/snack tray) during festivals, family gatherings, or as part of a vegetarian meal spread.
- Because it uses seasonal pantry staples (besan, yogurt, spices) rather than fresh vegetables, it's suitable year-round rather than tied to a season.
Storage
| Leftover | How to Store | Duration | Notes |
|---|---|---|---|
| Khandvi bites (without tempering) | Airtight container, refrigerate | 2–3 days | |
| With tempering / garnish | Not ideal for long storage | Use within 1 day | Tempering may make surface soggy |
| Freezing | Not recommended (texture degrades) | — |
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How to Serve
- Serve Khandvi Bites on a platter with mint-coriander chutney or a mild yogurt dip. For extra flair, you can sprinkle a bit of sev on top or add a drizzle of sweet chutney for a fusion chaat vibe.
- Pair with other Gujarati snacks like khatta dhokla, khaman Dhokla, farsan trays.
- You can serve it with masala chai or a light coffee.
- For variation, drizzle a thin sweet-sour tamarind chutney or sprinkle pomegranate seeds for contrast.
Now I often make a big batch, cut into bite pieces, and my two kids fight over who gets the last bite. Using this technique, you will see the process transform from "scary snack" to "go-to appetizer."
Khandvi Bites Recipe
Servings:
peopleCalories:
Ingredients
- 1 cup besan gram flour
- ½ cup yogurt
- 2 cups water
- ½ inch ginger
- 2 green chilies
- ¼ teaspoon haldi turmeric powder
- Salt to taste
- Juice of half a lime
- Pinch of hing asafoetida
- 1 teaspoon sugar optional, but I like the balance it adds
For Tempering
- 1 tablespoon oil
- 1 teaspoon mustard seeds rai
- 1 teaspoon sesame seeds
- 4 green chilies slit
- 10 curry leaves
- Grated coconut for garnish
- Chopped cilantro for garnish
Instructions
Blend the batter
- To a mixer jar, I add the besan, yogurt, water, ginger, green chilies, haldi powder, salt hing, sugar, and lime juice. Whirl until the mixture is very smooth and absolutely lump-free.
Strain and cook
- Strain the blended liquid into a heavy-bottomed pot. This ensures that the batter is perfectly silky and free of lumps. Cook it on medium to low so that you stir it constantly and don't burn it.
Check consistency
- To test for doneness, spread a bit of batter on a plate. If it comes away easily once cooled, you're fine.
Spread and cut
- Rapidly spread the hot batter in around 1 inch thickness on a greased dish. Let it cool for a few minutes and then cut into tiny bite-size squares or diamonds instead of rolling. I love and prefer this version because it's faster, and great for feeding a crowd.
Tempering
- Add mustard seeds and sesame seeds to hot oil in a small pan and let it burst. Add the curry leaves and the slit green chilies, stir fry for few seconds and pour this aromatic tempering over the khandvi bites.
Garnish & serve
- To finish it off, sprinkle some grated coconut and fresh cilantro on top. I tend to serve these with some green chutney, and they disappear in a matter of minutes!
Video
Notes
How to make recipe in Microwave
- Microwave in intervals
- Pour the blended batter into a large microwave-safe bowl (it should be big enough to allow the batter to bubble up a bit).
- Microwave on high for 1 minute, then remove and whisk vigorously to get rid of any lumps that may have started forming around the edges.
- Repeat & stir
- Microwave again for 1 more minute, then whisk.
- Continue this process in 1-minute intervals, whisking thoroughly after each round. Usually it takes about 4-6 minutes total, depending on your microwave's power.
- By the 4th minute, the batter will start to thicken significantly - you'll see it pulling away from the sides as you stir. That's exactly what you want.
-
To test, spread a small spoonful on the back of a plate or tray. Let it cool for a few seconds, then try peeling it off gently.
- If it peels cleanly, the batter is ready.
- If it's still sticky, microwave for another 30 seconds to 1 minute and stir again and repeat.
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