Servings
Font
Back
Vegan Khandvi- Chickpea Roll ups stuffed with Kale and Cilantro.
5 from 3 votes

Vegan Khandvi- Chickpea Roll ups stuffed with Kale and Cilantro.

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. 

Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 8 rolls
Calories: 41 kcal
Course: Snacks
Cuisine: Indian, Vegan, gluten-free

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 cilantro blanched, for adding to the roll ups or smooth kale or greens pesto or cilantro chutney, finely chopped
  • 2-3 Tablespoons kale blanched, for adding to the roll ups or smooth kale or greens pesto or cilantro chutney, finely chopped

Instructions

    Cup of Yum
  1. 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.
  2. Heat a teaspoon of oil in a medium pan, Add the batter and cook on low heat.
  3. 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)
  4. 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.
  5. After it has completely cooled( 10 minutes), cut into 1.5 -2 inch wide strips.
  6. 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.
  7. For the tempering, Heat oil in a small pan. Add mustard seeds, and allow them to start popping.
  8. Add asafoetida, and chili and cook for 15 seconds.
  9. Pour over rolls.
  10. 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

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: 8 rolls

Amount Per Serving

Calories 41

% 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.