Gujrati Snack Paneer Stuffed Khandvi


WhatsApp Group Join Now
Telegram Group Join Now
Instagram Group Join Now

Making Khandvi though it looks to be a simple recipe is not so simple ,specially when you have to roll it.Here we will learn how to make perfect right texture of Khandvi so that you can not only easily roll but also enjoy a stuffed Khandavi.



  • 1 tbsp Oil / Tel
  • 1/2 tsp Mustard / Rai
  • 1/2 tsp Sesame / Safad til
  • 5-6 curry leaves / Kadi patta
  • A pinch Asafoetida / Hing
  • 1/2 tsp Chilli flakes
  • 100 gm Cottage cheese / Paneer
  • Salt to taste


  • 1/2 cup Gram flour / Besan
  • 2 tbsp Curd / Dahi
  • About 1 cup Water / Pani
  • 1/4 tsp Salt / Namak
  • A pinch Asafoetida / Hing
  • 1/4 tsp Turmeric / Haldi
  • 1/2 tsp Chilli paste / Mirch paste
  • 1/2 tsp Ginger paste / Adrakh
  • Some desiccated Coconut  ( Optional )


  1. For making stuffing for Khandvi heat Oil and the putting it over low add Mustard,Sesame,Asafoetida,Chilli flakes and curry leaves.
  2. As the ingredients start crackling, within few seconds put off the heat.
  3. Keep aside about 2 teaspoons of the made temper and in the remaining add crumbled Cottage cheese.
  4. Sauté for 3-4 minutes over medium adding Salt and then switch off.
  5. To make Khandvi in a bowl mix Gram flour,Salt,Asafoetida,Turmeric,Chilli paste and Ginger paste.
  6. Now adding Curd and Water make a thin runny batter or slurry.
  7. Add this strained into a pan .Cook over low-medium stirring continuously till it starts thickening.
  8. Check and recheck the batter by dropping a drop of it over a greased plate or spatula.Let it cool for few seconds and if you are able to roll it then batter made has come to right consistency.
  9. Immediately when still hot drop and spread cooked batter at the back of a greased Thali.
  10. Let it cool down for 5-6 minutes and then slit in about 1.5 inch wide strips.
  11. Now spread the stuffing all over,now carefully and gently roll each strip.
  12. Our stuffed Khandvi is ready .Garnish with desiccated Coconut and side kept temper..
  13. Serve when still warm.

Tips :-

  • Preferably use a non stick pan to cook Khandvi.
  • Don’t spread batter too thin ,otherwise it will be difficult to roll.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

How to Make Atta Ladoo | Dry Fruit Atta Laddu With Jaggery Quick Veg Semolina Bonda Fritters