Vegan Khandvi- Chickpea Roll ups stuffed with Kale and Cilantro.
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
5 mins
-
Total Time
20 mins
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Servings
8 rolls
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Calories
41 kcal
-
Course
Snacks
-
Cuisine
Indian, Vegan, gluten-free
Vegan Khandvi- Chickpea Roll ups stuffed with Kale and Cilantro.
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Glutenfree Recipe This vegan khandvi is a simple recipe. Chickpea flour batter is set to form wide noodles, which are rolled up, spiced and served.
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Ingredients
Batter:
- 1/4 cup chickpea flour
- 2 Tablespoons Greek yogurt or 4 Tablespoons plain coconut milk yogurt or other non dairy yogurt + 1/3 cup water, So Delicious plain, plus 1/2 cup water
- asafoetida hing, a generous pinch of
- 1/2 teaspoon ginger-garlic paste
- 1/4 teaspoon green chili paste or chili/cayenne powder
- 1/4 teaspoon turmeric powder
- 1/3 teaspoon salt
- 1 teaspoon canola oil organic, or virgin coconut oil
Tempering:
- 2 teaspoons canola oil organic, or virgin coconut oil
- 1/2 teaspoon mustard seeds
- 1 Tablespoon coconut optional, shredded
- 1 Tablespoon cilantro finely chopped
- asafoetida hing, a generous pinch
- 1 green chili finely chopped or to taste
Filling:
- 2-3 Tablespoons kale blanched, for adding to the roll ups or smooth kale or greens pesto or cilantro chutney, finely chopped
- 2-3 Tablespoons cilantro blanched, for adding to the roll ups or smooth kale or greens pesto or cilantro chutney, finely chopped
Instructions
- Mix all the batter ingredients, except oil to make a lump free batter. Blend it using a hand blender or a regular blender if needed.
- Heat a teaspoon of oil in a medium pan, Add the batter and cook on low heat.
- Stir continuously and evenly to avoid lumps. Cook till the mixture does not taste raw and thickens to slight gel like consistency. (4-6 minutes depending on the pan)
- Drop the mixture immediately on aluminium foil and spread as thin as possible with a spatula.( 2 to 3 mm thick). Video of authentic(non-vegan) Khandvi here to get an idea of how the batter behaves.
- After it has completely cooled( 10 minutes), cut into 1.5 -2 inch wide strips.
- Oil your hands, lift one side carefully and Roll each strip into rolls, like a fruit roll up. Place some soft finely chopped Kale leaves or spinach, cilantro, or chutneys on the strip before rolling for a stuffed roll up. Place each roll up on a serving plate. You can refrigerate these for a day or 2 and temer right before serving.
- For the tempering, Heat oil in a small pan. Add mustard seeds, and allow them to start popping.
- Add asafoetida, and chili and cook for 15 seconds.
- Pour over rolls.
- Garnish with shredded coconut, chopped cilantro and lemon juice. Serve.
Notes
- Recipe can be easily doubled or tripled
- Nutritional values based on one roll
Nutrition Information
Show Details
Calories
41kcal
(2%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
2g
(3%)
Sodium
120mg
(5%)
Potassium
54mg
(1%)
Vitamin A
370IU
(7%)
Vitamin C
5.6mg
(6%)
Calcium
12mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 8rolls
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Calories | 41kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Sodium | 120mg | 5% |
| Potassium | 54mg | 1% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 5.6mg | 6% |
| Calcium | 12mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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