When the sun starts shining brighter and the air is filled with warmth, I can’t help but crave a dish that celebrates those vibrant flavors. That’s why I was beyond excited to transform a classic Indian favorite into something unique: Basil Pesto Khandvi! Imagine wrapping a delectable, creamy filling of fresh basil pesto inside a light, chewy exterior – a treat that’s not only a feast for the taste buds but also a visual delight.
As I rolled these bite-sized pieces, I couldn’t help but think of how perfect they are for gatherings, brunches, or even a cozy night in with friends. Plus, the gluten-free and vegan variations make them accessible for everyone at the table. So, whether you’re a busy home cook looking for a quick weeknight indulgence or a passionate chef wanting to impress your guests, this recipe is sure to shine. Let’s dive into this flavorful adventure and discover how easy it is to elevate your appetizer game!
Why will you love Basil Pesto Khandvi?
Unique Flavor Fusion: A delightful blend of Indian tradition and Italian pesto, these Khandvi rolls present a unique taste experience that tantalizes your palate.
Quick and Easy: With minimal prep time, this dish is perfect for busy evenings or when you need to whip up something special on short notice.
Versatile Options: Enjoy the flexibility of gluten-free and vegan adaptations without compromising on taste or texture; everyone can indulge!
Perfect for Sharing: These bite-sized snacks are perfect for parties or family gatherings, making a delicious statement on any appetizer table.
Crowd-Pleasing: Their vibrant colors and mouthwatering flavors will impress guests, making you the star of the evening.
If you’re looking for more ideas to impress your guests, check out our variety of easy appetizers!
Basil Pesto Khandvi Ingredients
For the Khandvi Batter
• Gram Flour (Besan) – Provides structure; can be substituted with chickpea flour for a gluten-free option.
• Sour Yogurt – Adds tanginess and moisture; swap with non-dairy yogurt for a vegan version.
• Green Chili-Ginger Paste – Brings spice and warmth; adjust quantity based on your heat preference.
• Turmeric Powder – Provides color and earthiness; no substitutions recommended.
• Lemon Juice – Adds acidity and brightness; vinegar can also be a good alternative.
For the Basil Pesto
• Fresh Basil Leaves – Main flavor in pesto; substitute with parsley for a milder taste.
• Garlic – Enhances flavor; roasted garlic can add a sweeter profile.
• Olive Oil – Acts as a base for pesto; avocado oil is a suitable substitution.
• Toasted Pine Nuts/Walnuts – Add richness; sunflower seeds work as a nut-free alternative.
• Parmesan Cheese – Provides umami and creaminess; nutritional yeast serves as a vegan alternative.
For Tempering
• Chili Flakes – Adds heat; adjust according to your spice preference.
• Minced Garlic – Key for flavor; cook until golden for the best results.
• Fresh Basil Leaves (for Tempering) – Adds a final burst of flavor when served.
Indulging in Basil Pesto Khandvi is not only a culinary treat but also a creative twist on a classic Indian appetizer!
How to Make Basil Pesto Khandvi
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Whisk Batter: In a mixing bowl, whisk together sour yogurt and water until smooth. Gradually blend in gram flour, green chili-ginger paste, turmeric, salt, and lemon juice for a silky batter, free of lumps.
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Cook Batter: Pour the mixture into a non-stick pan over low heat. Stir constantly for about 12-15 minutes until it thickens and becomes spreadable, resembling a thick pancake batter.
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Spread and Cool: Quickly transfer the thickened batter onto a greased surface, using a spatula to spread it into a thin layer. Allow it to cool slightly, creating a firm texture.
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Blend Pesto: In a blender, combine fresh basil, garlic, olive oil, nuts, and Parmesan cheese. Blend until smooth and creamy, adjusting for flavor as needed.
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Assemble Khandvi: Once cooled, spread a generous layer of pesto over the hardened batter. Carefully roll it up tightly into logs and slice into bite-sized pieces.
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Temper: In a small pan, heat olive oil over medium heat. Sauté minced garlic until golden, then add chili flakes and fresh basil. Pour this fragrant oil over the Khandvi rolls just before serving for an extra flavor boost.
Optional: Garnish with additional basil or a sprinkle of chili flakes for an extra pop of color.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Basil Pesto Khandvi are perfect for meal prep enthusiasts! You can prepare the khandvi batter up to 24 hours in advance; just refrigerate it tightly covered to maintain moisture and prevent browning. The basil pesto can be made up to 3 days ahead and stored in an airtight container in the fridge to keep its fresh flavor intact. When you’re ready to serve your delectable appetizer, simply spread the chilled pesto over the prepared khandvi batter, roll it up tightly, and slice into bite-sized pieces. Finish by tempering with sautéed garlic and basil just before serving, ensuring that these delightful Basil Pesto Khandvi remain just as delicious and impressive for your guests!
What to Serve with Basil Pesto Khandvi?
These delightful rolls are a treat on their own, but pairing them with complementary dishes can elevate your dining experience.
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Fresh Salad: A crisp salad with mixed greens and a light vinaigrette creates a refreshing contrast to the creamy Khandvi.
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Garlic Bread Sticks: Crunchy garlic bread sticks add a delightful crunch that beautifully contrasts the soft texture of Khandvi.
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Spiced Yogurt Dip: A cooling yogurt dip infused with herbs enhances the flavors of Khandvi, providing a perfect balance of spice and creaminess.
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Veggie Platter: A colorful assortment of fresh vegetables, like carrots and cucumbers, adds a crunchy element to your plate.
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Chilled White Wine: Pairing with a chilled Sauvignon Blanc will enhance the flavors of the pesto while bringing a refreshing note to the meal.
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Coconut Chutney: This sweet and spicy chutney brings a tropical twist that perfectly complements the basil flavors in Khandvi.
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Mango Lassi: A creamy, sweet mango lassi offers a refreshing and palate-cleansing beverage option for enjoying with your Khandvi.
If you’re planning a gathering, these pairings will not only impress but also ensure a variety of flavors and textures to savor!
Variations & Substitutions for Basil Pesto Khandvi
Feel free to customize your Basil Pesto Khandvi with these delightful twists and swaps that embrace flavor and dietary needs!
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Gluten-Free: Substitute gram flour with chickpea flour for a gluten-free option without losing texture.
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Vegan: Replace sour yogurt with non-dairy yogurt and use nutritional yeast instead of Parmesan for a creamy, plant-based alternative.
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Extra Veggies: Mix in sautéed spinach or bell peppers into the pesto for added nutrition and vibrant color.
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Nut-Free: Use pumpkin seeds in place of walnuts or pine nuts for a deliciously creamy pesto base that everyone can enjoy.
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Spicy Influence: Dice jalapeños and fold them into the Pesto for an extra fiery kick that will awaken your taste buds!
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Herbal Variation: Swap basil for arugula or mint for a fresh, unique flavor profile that still shines.
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Smoky Flavor: Stir in smoked paprika into the batter for a rich, warm undertone that adds depth to each bite.
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Creamy Indulgence: For an extra layer of flavor, mix crumbled feta into the pesto, enhancing both creaminess and taste.
These variations are not just substitutions; they are an invitation to explore and create your perfect Basil Pesto Khandvi tailored to your taste!
Tips for the Best Basil Pesto Khandvi
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Stir Constantly: Avoid lumps by continuously stirring the batter while cooking; this ensures that you achieve the silky texture essential for the Khandvi.
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Cool Before Rolling: Allow the batter to cool slightly before rolling. This step prevents tearing and ensures the rolls maintain their shape while preparing for serving.
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Adjust Spice Level: Tweak the amount of green chili-ginger paste based on your heat preference; a little goes a long way, so add gradually for that ideal kick.
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Nut-Free Option: For those with nut allergies, consider using sunflower seeds in your basil pesto. They provide a similar creamy consistency without compromising taste.
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Add Creaminess: For an even richer flavor profile, mix crumbled feta cheese into your pesto before incorporating it into the Khandvi; this enhances the creaminess of the dish.
Indulging in this Basil Pesto Khandvi is sure to impress both family and friends!
How to Store and Freeze Basil Pesto Khandvi
- Room Temperature: Best enjoyed fresh, but if needed, Khandvi can be left out for up to 2 hours during serving. Avoid direct sunlight to maintain quality.
- Fridge: Store leftover Khandvi in an airtight container for up to 3 days. If possible, add parchment paper between layers to prevent sticking.
- Freezer: Wrap slices tightly in plastic wrap or foil and place in a freezer-safe bag for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Reheat in a microwave or on a stovetop with a few drops of water to steam and soften. Serve warm for the best flavor experience.
Basil Pesto Khandvi Recipe FAQs
How do I select ripe ingredients for the pesto?
Absolutely! For the best flavor, select vibrant green basil leaves that are fresh and fragrant. Look for leaves without dark spots or wilting, as these indicate age. When choosing garlic, pick firm cloves without any signs of sprouting for that perfect kick in your pesto.
What is the best way to store leftover Basil Pesto Khandvi?
Very! To store leftover Khandvi, place it in an airtight container in the refrigerator where it can stay fresh for up to 3 days. To maintain its texture, I recommend placing parchment paper between layers. If you’re anything like me, you’ll want to enjoy every last bite, so keeping it well-packaged is key!
Can I freeze Basil Pesto Khandvi? What’s the best method?
Absolutely! Wrap your Khandvi slices tightly in plastic wrap and then place them in a freezer-safe bag for up to 2 months. When you’re ready to enjoy them, simply thaw in the fridge overnight. Then, for the best results, reheat gently in a microwave or on the stovetop with a couple of drops of water to ensure they remain soft and flavorful.
What should I do if my Khandvi batter is lumpy?
Very! To fix a lumpy batter, try using a whisk or electric mixer to blend it until smooth before cooking. If you’re already cooking and notice lumps, continue stirring vigorously over low heat to help dissolve them. If all else fails and the batter doesn’t seem salvageable, simply strain it through a fine mesh sieve to achieve that silky texture before cooking.
Is this recipe safe for those with dietary restrictions?
Absolutely! You can easily adjust this recipe to meet various dietary needs. For gluten-free Khandvi, substitute gram flour with chickpea flour. To make it vegan, swap out sour yogurt for non-dairy yogurt and replace Parmesan cheese with nutritional yeast. Always double-check ingredient labels when cooking for those with allergies!
How long can I prepare the Khandvi batter in advance?
Very! You can prepare the Khandvi batter up to 24 hours in advance. Just be sure to cover it tightly with plastic wrap and refrigerate. To prevent any browning, I recommend placing a damp cloth over the batter or using some grease on the surface before refrigeration. This little trick keeps it fresh until you’re ready to cook.
Basil Pesto Khandvi: A Flavorful Twist on Indian Snacks
Ingredients
Equipment
Method
- In a mixing bowl, whisk together sour yogurt and water until smooth. Gradually blend in gram flour, green chili-ginger paste, turmeric, salt, and lemon juice for a silky batter, free of lumps.
- Pour the mixture into a non-stick pan over low heat. Stir constantly for about 12-15 minutes until it thickens and becomes spreadable, resembling a thick pancake batter.
- Quickly transfer the thickened batter onto a greased surface, using a spatula to spread it into a thin layer. Allow it to cool slightly, creating a firm texture.
- In a blender, combine fresh basil, garlic, olive oil, nuts, and Parmesan cheese. Blend until smooth and creamy, adjusting for flavor as needed.
- Once cooled, spread a generous layer of pesto over the hardened batter. Carefully roll it up tightly into logs and slice into bite-sized pieces.
- In a small pan, heat olive oil over medium heat. Sauté minced garlic until golden, then add chili flakes and fresh basil. Pour this fragrant oil over the Khandvi rolls just before serving for an extra flavor boost.