Cheese Stuffed Khandvi

Cheese Stuffed Khandvi Recipe | Cheese Stuffed Khandvi

What is Cheese Khandvi?

Steamed, soft and light rolls of gram flour loaded with cheese tempered with some sesame seeds, makes droolsome snack or breakfast option for one and all. Khandvi belongs to Gujarat and variety of it is available/prepared in Gujarat. I introduced cheese flavour to khandvi to tempt my 10 years old daughter as she doesn’t like khandvi. But she loved this one. After all with kids everything cheesy is good.

Let’s talk about the ingredients for Stuffed Khandvi Recipe

Khandvi doesn’t call for many ingredients; gram flour and yogurt are the main ingredients used. Ingredients part is short and simple but the method part is a bit tricky. Khandvi is certainly not the easiest thing on the planet to make. However with some tips and tricks shared in the recipe of khandvi you can pull it off. To flavour it with cheese I have used cheese spread and grated cheese. A hint of garlic too has been introduced. Traditionally khandvi is tempered with mustard seeds but mustard seeds and cheese don’t go hand in hand, I believe that; so cheese khandvi has been tempered with sesame seeds which give a nice bite to otherwise soft khandvi.

Other Gujarati breakfast recipes on the blog are instant khaman dhokla, amiri khaman and many more.

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How to make Cheese khandvi

1. In a bowl add ¾ cup gram flour (besan), ¾ cup yogurt (dahi) and 1 cup water.

Tips:Sieve gram flour before use to avoid lumps.) Mix yogurt and water to lump smooth buttermilk and then add to gram flour (besan))

Cheese Stuffed Khandvi

2. Mix well to form a lump free mixture.

Cheese Stuffed Khandvi

3. Add salt to taste, ½ tsp garlic paste, ¼ tsp turmeric powder, 1 tsp onion powder. Mix well.

Cheese Stuffed Khandvi

4. Do the preparations. Grease the back side of 3 full plates. Be ready with spatula or any flat spoon or ladle with which khandvi can be spread. (I have seen people spreading khandvi on non greased plates too, but I have yet to check that.)

Cheese Stuffed Khandvi

5. Pour the mixture in a pan/kadai.

Cheese Stuffed Khandvi

6. Cook on low flame stirring continuously for 8-10 minutes. (Tip: Do not leave khandvi unattended at all, otherwise lumps will be formed. Keep stirring.)

Cheese Stuffed Khandvi

7. Once it appears cooked, check it. For that take a spoonful and spread on the greased plate and try to roll it. If it rolls out, khandvi is cooked. If it doesn’t roll cook further for a couple of minutes.

Cheese Stuffed Khandvi

8. Ladle it out on the greased plates and spread it. (Tip: Be very quick as if it cools down it won’t spread properly.)

Cheese Stuffed Khandvi

9. Spread cheese spread.

Cheese Stuffed Khandvi

10. Spread grated cheese.

Cheese Stuffed Khandvi

11. To prepare tempering, heat 1 tbsp oil. Add 1 tsp sesame seeds (til) and cook for 30 seconds.

Cheese Stuffed Khandvi

12. Roll khandvi carefully and pour hot tempering on it.

Cheese Stuffed Khandvi

13. Garnish with grated cheese. Bon appétit.

Cheese Stuffed Khandvi


Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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