Khunti

A broad, flat wooden or metal turner used for stirring and turning food in a kadhai (wok-like pan), particularly for dry sabzi dishes that need frequent tossing and turning.

Material & Construction

A wide, flat paddle head, either carved from wood or cut from thin metal, mounted on a handle long enough to keep the hand clear of a hot kadhai.

Traditional Uses

Turning and tossing dry vegetable dishes, stirring thick gravies without scratching non-stick or seasoned cookware, and scraping the sides of the kadhai during cooking.

Modern Availability / Equivalents

A standard flat spatula or wok turner serves an equivalent function and is widely used interchangeably in modern Indian kitchens.

Care & Maintenance

Hand-wash and dry; wooden versions benefit from occasional oiling, metal versions from prompt drying to prevent rust.