Snacks

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,…

Ready 20 minutes
Serves 8 rolls
Prep 15 minutes
Cook 5 minutes

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

Recipe

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.

Serves 8 rolls
Prep 15 minutes
Cook 5 minutes
Total 20 minutes

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

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.