Stuffed Khandvi Recipe | How to Make Stuffed Khandvi

What is stuffed khandvi?

Khandvi is a popular Gujarati snack made using gram flour (besan). The cooked gram flour mixture is spread and rolled up and tempered to make a delicious, subtle and healthy dish. Stuffed khandvi is basically khandvi filled with grated coconut and crumbled paneer and lots of chopped coriander. It is more flavourful and filling than the regular khandvi.

Let’s talk about the ingredients for Stuffed Khandvi Recipe

Khandvi is prepared using a mix of gram flour and buttermilk; buttermilk is a combination of yogurt and water. It is all about the correct proportion of each of the ingredient used. I have yet to find an easy stuffed khandvi recipe. Yes, it is tricky to make khandvi. And one needs to be fast while spreading the mixture into thin sheets. For the stuffing, I have used fresh coconut, paneer, and coriander. You can also use carrots etc. The tempering is of mustard seeds and sesame seeds. Finally, stuffed khandvi is garnished with some grated coconut and chopped coriander leaves.

Similar Recipes on the blog

Another khandvi recipe is cheese khandvi. It has a very distinct flavor. Other popular Gujarati recipe is instant khaman dhokla. A foolproof recipe for khaman dhokla is here .

How to serve Stuffed Khandvi?

As such stuffed khandvi doesn’t need any accompaniment, it can be served with hari chutney.

How To Make Stuffed Khandvi

1. In a mixing bowl sift ¾ cup gram flour (besan). Add ¾ cup yogurt (dahi) and 1 cup water.

2. Whisk very well to form a lump free mixture.

3. Add salt to taste, ¼ tsp turmeric powder, and, ½ tsp ginger paste.

4. Do the preparations. Grease the back side of 3 full plates. Be ready with a spatula.

5. Pour the mixture in a pan/kadai. Cook stirring continuously. Cook for 8-10 minutes.

6. Check khandvi. Spread spoonful on the plate. If it rolls easily it is cooked. Switch off the flame. If it doesn’t, cook further for a minute and repeat the test.

7. Quickly spread the mixture on three plates using a spatula. Let it sit for 5 minutes.

8. Meanwhile, prepare the stuffing. In a mixing bowl add ¼ cup each grated fresh coconut, crumbled cottage cheese (paneer) and chopped coriander along with salt to taste. Mix everything.

9. Spread the stuffing on prepared khandvi. Cut khandvi and roll it tightly.

10. Prepare the tempering. For that heat 1 tbsp of oil. Add 1 tsp mustard seeds (raie). Let them crackle. Add 1 tsp sesame seeds (til). Cook for 10-20 seconds.

11. Pour on ready khandvi. Garnish with chopped coriander and grated coconut.

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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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