Why is my 'Khandvi' (Gujarati gram flour rolls) breaking while rolling, and not forming smooth, tight rolls?

Question

Is your 'Khandvi' breaking while rolling? Find out how to get the correct batter consistency to form smooth, tight Gujarati gram flour rolls.

Answer 1

Your Khandvi is likely breaking because the batter consistency was incorrect, either too thick or too thin, or it wasn't cooked properly, resulting in a fragile texture. Achieving the right balance of ingredients and cooking time is crucial for smooth, tight rolls.

Detailed Explanation:

Khandvi's delicate texture requires precision in both batter preparation and cooking. Here's a breakdown of the common culprits and how to fix them:

1. Incorrect Batter Consistency:

   The batter, typically made from gram flour (besan), yogurt or buttermilk, water, ginger, and green chilies, needs to be perfectly smooth and of a flowing consistency. If it's too thick, the Khandvi will be brittle and crack easily. If it's too thin, it won't set properly. Use a whisk to ensure no lumps remain. A good starting ratio is generally 1 cup besan to 2 cups liquid (yogurt/buttermilk and water combined), but this can vary based on the besan's quality.

2. Improper Cooking:

   The batter needs to be cooked until it thickens and coats the back of a spoon. To test for doneness, spread a small amount of the cooked batter on a plate and let it cool for a minute. If you can roll it easily without it breaking, it's ready. Overcooking will make it rubbery, while undercooking will make it too soft to roll. Cook on low to medium heat, stirring constantly to prevent burning and ensure even cooking.

3. Uneven Spreading:

   Spread the cooked batter thinly and evenly on a clean, flat surface like a greased plate or countertop. Uneven spreading can lead to some areas being too thick and others too thin, causing breakage during rolling. Use a spatula or a flat knife to achieve a uniform layer.

4. Cooling Too Much or Too Little:

   The Khandvi needs to be rolled while it's still slightly warm but firm enough to handle. If it cools down completely, it will become brittle and difficult to roll without breaking. If it's too hot, it will be too soft and sticky.

Pro Tip:

Before spreading the entire batch, always test a small portion of the cooked batter to ensure it rolls properly. This allows you to adjust the cooking time or batter consistency before committing to the whole recipe, saving you time and ingredients.