This vegan khandvi is a simple recipe. Chickpea flour batter is set to form wide noodles, which are rolled up, spiced and served.
Jump to Recipe
These Chickpea flour rolls make for a fun snack. They look so pretty, are glutenfree, soy free, healthy and you can hide some interesting greens in them! Some chopped blanched greens, or a greens garlicky pesto or serve with a side of green dips. If you havent tried them yet, you should try some now!
This recipe features in the So Much to love contest!
Khandvi or Suralichya Vadya, are usually made with regular thinned yogurt or buttermilk. I make these with plain and greek style coconut milk Yogurt and they work out perfect. These roll ups can be made ahead and refrigerated. Warm them up in the microwave or just let come to room temperature, before serving, add fresh hot tempering and serve.
For other Savory Snack Ideas, like steamed savory chickpea flour cakes(Dhokla), Pretzels, Chickpea crackers, Roasted chickpeas and nuts and more, see the Collection here.
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 Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 8 rolls
Calories: 41kcal
Ingredients
Batter:
- 1/4 cup (30 g) chickpea flour
- 2 Tablespoons So Delicious plain Greek yogurt + 1/2 cup water or 4 Tablespoons plain coconut milk yogurt or other non dairy yogurt + 1/3 cup water
- a generous pinch of Asafoetida hing
- 1/2 teaspoon (0.5 teaspoon) ginger-garlic paste
- 1/4 teaspoon (0.25 teaspoon) green chili paste or chili/cayenne powder
- 1/4 teaspoon (0.25 teaspoon) turmeric powder
- 1/3 teaspoon (0.33 teaspoon) salt
- 1 teaspoon organic canola or virgin coconut oil
Tempering:
- 2 teaspoons organic canola or virgin coconut oil
- 1/2 teaspoon (0.5 teaspoon) mustard seeds
- 1 Tablespoon shredded coconut optional
- 1 Tablespoon Cilantro finely chopped
- a generous pinch asafoetida hing
- 1 green chili finely chopped or to taste
Filling:
- 2-3 Tablespoons (2 Tablespoons) Finely Chopped Kale and Cilantro blanched, for adding to the roll ups or smooth kale or greens pesto or cilantro chutney.
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
Nutrition Facts
Vegan Khandvi- Chickpea Roll ups stuffed with Kale and Cilantro.
Amount Per Serving
Calories 41 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 120mg5%
Potassium 54mg2%
Carbohydrates 3g1%
Protein 1g2%
Vitamin A 370IU7%
Vitamin C 5.6mg7%
Calcium 12mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
These roll ups are heading to Ricki’s wellness weekend , Allergy Free Wednesdays, Glutenfree Wednesdays, Slightly indulgent Tuesdays, Hearth and soul blog hop, Cybele’s Allergy free friday
Char @ www.charskitchen.ca says
May 15, 2012 at 8:20 pmWOW I’ve never seen anyone like those before! They look so delicate & pretty 🙂
Richa says
May 16, 2012 at 4:56 amThanks Char!
Spice up the Curry says
May 15, 2012 at 9:08 pmkhandvi looks awesome. great pics.
Gabby @ the veggie nook says
May 15, 2012 at 10:31 pmThis look so cool! You are so creative, you definitely deserve that win 🙂
Richa says
May 16, 2012 at 4:56 amThanks Gabby! i still need votes!:)
Willow says
May 15, 2012 at 11:24 pmWow, I had never heard of these before – they sound awesome! And congrats on the win, well deserved! 🙂
Richa says
May 16, 2012 at 4:55 amThanks willow! I just made the top 25 and voting is now open for finding the most popular recipe:)
Premalatha Aravindhan says
May 16, 2012 at 2:52 amwow delicious and tempting rolls,luks very tempting…
Caitlin says
May 16, 2012 at 2:53 amthese look DELICIOUS, richa! i vote for you every day! i freakin love chickpea flour and i can’t wait to try this recipe 😉
Richa says
May 16, 2012 at 4:54 amThank you Caitlin! xoxo:) Ms Vegan Chickpea, i dont think we need to establish the fact that you like anything chickpeas:)
anusha praveen says
May 16, 2012 at 5:46 amgorgeous khandvi out here richa.. this one happens to be my favorite gujarati dish i love popping them one after the other and yours is good enough to grab them off from the screen
Veganosaurus says
May 16, 2012 at 6:43 amDelicious looking Khandvi, Richa. I love these but I don’t make them often enough because I need to soak the Moong Dal for a couple of hours and I forget to do so. But your Besan version will satisfy the craving pretty soon. 🙂
Richa says
May 16, 2012 at 6:40 pmi need to make the moong daal version.. i bet those tastes amazing too!
Prathima Rao says
May 16, 2012 at 7:54 amI love them but never tried it out at home…Must give ur version a go..U have explained it well…
Prathima Rao
Prats Corner
Deeps @ Naughty Curry says
May 16, 2012 at 9:40 amwow, they look stunning! love the presentation and pics..
dassana says
May 16, 2012 at 11:08 amthe pics are so good richa. from where did you get the copper plate? it is cute.
the colors green and yellow are complimenting so well.
khandvi is one gujarati snack that i am really good in making and also good in eating 🙂
Richa says
May 16, 2012 at 6:41 pmthanks Dassana. Mom got some copper things for me last year..:)
Tessa Domestic Diva says
May 17, 2012 at 3:22 amyet another one of yours I need to try Richa!! another pin!
Richa says
May 17, 2012 at 9:23 pmThanks Tessa!. do let me know when you try them!:)
Chaya Phally says
May 17, 2012 at 9:49 amI love chickpeas and chickpea flour. I haven’t tried this one before because I had never thought / seen of this method before. It sounds yummy! Thank you for providing the link to the tutorial video!
Richa says
May 17, 2012 at 9:23 pmThanks Chaya. Its pretty easy once you get a hang of the consistency of the spread.
mightyvegan says
May 17, 2012 at 1:44 pmBeautiful as usual!
Hannah says
May 17, 2012 at 6:51 pmI’ve never seen a snack like this before, but I adore the idea! I’ve been voting for this one everyday on the contest page, too. 🙂
Richa says
May 17, 2012 at 9:22 pmThank you Hannah., you are the sweetest!:)
Cadry says
May 17, 2012 at 10:14 pmOh, those roll ups look so good! As far as I’m concerned, chickpeas (in any form) can do no wrong. I hope you win!
Richa says
May 18, 2012 at 4:26 amtrue that! i did not appreciate chickpeas enough before:)
Toni Kaste NC says
May 17, 2012 at 10:37 pmKinda like polenta but thin????
Toni Kaste NC says
May 17, 2012 at 10:37 pmAnd chickpea instead of corn…
Richa says
May 18, 2012 at 4:26 amsomewhat maybe. The batter is really smooth and chickpea flour tastes very different than polenta:)
Sunday Morning Banana Pancakes says
May 19, 2012 at 7:01 pmI bet the garlicky pesto is amazing with these – I have never seen anything remotely similair to this recipe, you always make the coolest things Richa!
Alea Milham says
May 22, 2012 at 4:30 amWhat a an amazing treat! I have chickpea flour on hand and have been looking for ways to make a dent in it. Looking forward to trying this.
Gretchen @gfedge says
May 25, 2012 at 12:41 pmWhat an interesting way to use chickpea flour. It is such a nutritious gluten-free option rather than the flours that are mostly starch. Thanks for sharing on Wellness Weekend.
Junia says
May 25, 2012 at 5:06 pmi love chickpea flour! awesome glutenfree roll up idea 🙂
Pavithra says
February 22, 2013 at 7:51 amWOW, amazing picture & a powerful recipe which would definitely invite people not just to take a look but try it out!!
Great blog, Richa!!
Sarah Edwards says
April 5, 2014 at 12:23 pmWarm them up in the microwave or just let come to room temperature, before serving, add fresh hot tempering and serve. copper still
Laura says
March 22, 2015 at 1:30 pmIf you can’t have asafoetida because it sometimes has wheat in it, what is a good substitute, or do I just not worry about it?
Rachna's Kitchen says
April 17, 2015 at 4:45 pmWhat an amazing khandvi are … Lovely clicks. Simple and easy to follow recipe !!
Divya says
September 30, 2017 at 6:38 pmLovely recipe. Asafoetida is generally not gluten-free. If your readers are looking for a 100% GF version then a GF asafoetida like this one will help https://www.amazon.com/Casa-Sante-Gluten-Asafoetida-Asafetida/dp/B06Y1MN6YH/ref=sr_1_1_sspa?ie=UTF8&qid=1506821749&sr=8-1-spons&keywords=gluten+free+asafoetida+powder&psc=1
Gee says
March 2, 2020 at 4:26 amVery creative way to present Gujarati recipe. For this one has several versions including how to make in pressure cooker or in microwave. Hing/ asafoetida is not vegan. Gujarati has many vegan recipes.