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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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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.
Ingredients
Batter:
- 1/4 cup 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 ginger-garlic paste
- 1/4 teaspoon green chili paste or chili/cayenne powder
- 1/4 teaspoon turmeric powder
- 1/3 teaspoon salt
- 1 teaspoon organic canola or virgin coconut oil
Tempering:
- 2 teaspoons organic canola or virgin coconut oil
- 1/2 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 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
Calories: 41kcal, Carbohydrates: 3g, Protein: 1g, Fat: 2g, Sodium: 120mg, Potassium: 54mg, Vitamin A: 370IU, Vitamin C: 5.6mg, Calcium: 12mg, Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
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
Hing should be gluten free version or hing block. Most of the brands sell with gluten