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Tomato Khandvi with Tangy Green Peas Hummus

When a traditional dish meets modern flavours, it’s sure to be a winner in your child’s tiffin box. Khandvi with Green Peas Hummus is a yummy twist to this classic recipe and your kids will surely ask for more of these rolls in their tiffin! Kissan Fresh Tomato Ketchup adds a tangy flavour to the dish and keeps it moist until break time.  

Prep Time

  20 mins

Cook Time

15 min



  1. For Khandvi Batter
  2. Gram flour: 1 cup
  3. Salt to taste
  4. Curd: 3/4 cup
  5. Turmeric powder: ¼ teaspoon
  6. Red chilli powder: ¼ teaspoon
  7. Water: 2 cups
  8. Oil: 1 tablespoon
  9. Kissan Fresh Tomato Ketchup: 2 tablespoons (30g)
  10. For Green Pea Hummus
  11. Green peas: 2 cups
  12. Olive oil: 1.5 tablespoons (20ml)
  13. Garlic: 2 cloves
  14. Salt to taste
  15. Lemon juice: 1
  16. For Tempering
  17. Sugar: 2 teaspoons (10g)
  18. Vinegar: 3 teaspoons
  19. Oil: 1 tablespoon
  20. Mustard seeds: ½ teaspoon
  21. Cumin powder: ½ teaspoon
  22. Turmeric powder: ½ teaspoon
  23. Red chilli powder: ½ teaspoon
  24. Chopped coriander: 1/2 teaspoon
  25. Curry leaves: 8-10 leaves
  26. Asafoetida: A pinch

Method of Preparation

  1. For Khandvi Batter
  2. Mix all the ingredients in a mixing bowl and with a whisk, keep on stirring and mixing till the lumps have dissolved
  3. Heat oil in a pan and pour in the khandvi mixture. Stir it continuously so that lumps don’t form. Cook it on a medium flame.
  4. Now take a tray and grease it with oil. Spread a somewhat thick layer of khandvi and let it cool.
  5. For Peas Hummus
  6. Combine the peas, salt, lemon juice and olive oil. Blend peas hummus until smooth
  7. Spread a layer of hummus on khandvi
  8. Now, with a knife, cut the thin strips of khandvi and then begin to roll it.
  9. For Tempering Liquid
  10. Heat oil and crackle the mustard
  11. Add curry leaves, asafoetida, vinegar, sugar, powdered spices, water and coriander leaves to it
  12. Pour the hot tempering mixture on the khandvi rolls evenly.

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