Soy-Free Khandvi
Delight in the vibrant flavors of **Soy-Free Khandvi**, a traditional Gujarati delicacy reimagined without soy for a more inclusive dining experience. This gluten-free snack features silky rolls made from chickpea flour (besan) combined with tangy yogurt, turmeric, and aromatic ginger paste. The batter is cooked to perfection, spread thinly, and expertly rolled into bite-sized treats. Finished with a sizzling mustard seed tempering and garnished with fresh coconut and cilantro, each bite offers a harmonious balance of creamy, nutty, and spicy notes. Perfect as an appetizer or tea-time snack, this recipe is a celebration of authentic Indian flavors with a modern twist—ready in just 45 minutes and ideal for sharing!
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 1 cup Plain yogurt
- 1 cup Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ginger paste
- 0.5 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida (hing)
- 2 tablespoons Fresh coconut, grated
- 2 tablespoons Fresh cilantro leaves, chopped
- 1 unit Green chili, finely chopped
Instructions
In a large mixing bowl, combine chickpea flour, yogurt, water, turmeric powder, ginger paste, and salt. Whisk the mixture until smooth and lump-free.
Transfer the batter into a non-stick saucepan. Cook on low to medium heat, stirring continuously to prevent lumps, until the mixture thickens. This can take about 10-12 minutes.
To check if the mixture is ready, spread a little batter on a greased plate. If it peels off smoothly once it cools, it's done.
Quickly spread the cooked batter evenly over the back of a greased plate or a smooth countertop using a spatula. Spread as thinly as possible.
Let the spread batter cool slightly, then cut into 2-inch wide strips with a sharp knife.
Gently roll each strip into a tight roll and place them on a serving plate.
For tempering, heat oil in a small pan. Add mustard seeds and allow them to splutter. Add asafoetida and chopped green chili, and sauté for a few seconds.
Pour the tempering over the khandvi rolls.
Garnish with grated coconut and chopped cilantro before serving.
Nutrition Facts
Calories |
928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1450 mg | 63% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 32.1 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 537 mg | 41% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1796 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
