Vegan Khandvi
Discover the magic of **Vegan Khandvi**, a plant-based twist on the classic Gujarati snack that's as stunning as it is satisfying! Made with nutritious chickpea flour (besan) and creamy soy yogurt, this dish boasts delicate, melt-in-your-mouth rolls infused with the vibrant flavors of turmeric, lemon juice, and a hint of asafoetida. Perfectly tempered with aromatic mustard seeds, green chilies, and curry leaves, these tender rolls are then beautifully garnished with grated coconut and fresh coriander. Whether you're seeking a gluten-free appetizer, a wholesome tea-time snack, or a creative way to explore Indian cuisine, this recipe delivers a quick and delicious serving for up to four people in just under an hour. Light, flavorful, and entirely vegan, it’s a must-try dish for anyone who loves bold, wholesome flavors!
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 1 cup Soy yogurt
- 1.5 cups Water
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 1 tablespoon Lemon juice
- 1 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida (hing)
- 2 units Green chilies, finely chopped
- 10 leaves Curry leaves
- 2 tablespoons Grated coconut
- 2 tablespoons Fresh coriander, finely chopped
- 2 tablespoons Oil
Instructions
In a large mixing bowl, combine the chickpea flour, soy yogurt, water, turmeric powder, salt, and lemon juice. Whisk together until smooth and lump-free.
Pour the mixture into a non-stick pan and cook on low-medium heat. Continuously stir the mixture to avoid lumps, cooking until it thickens and forms a glossy paste. This should take about 10-12 minutes.
To test if the mixture is ready, spread a small spoonful onto a plate. After a minute, try rolling it. If it rolls up smoothly without breaking, it's ready.
Once the mixture is ready, quickly spread it thinly on the back of a greased, large flat surface like a countertop or a large cooking sheet. Use a spatula to spread it evenly.
Allow it to cool for 5-10 minutes. Once cooled, cut the spread into 2-inch wide strips.
Carefully roll each strip into a tight roll, setting them aside on a serving plate.
For tempering, heat oil in a small pan. Add mustard seeds and allow them to splutter. Add asafoetida, chopped green chilies, and curry leaves. Sauté for a few seconds.
Pour the tempering over the rolled Khandvi pieces.
Garnish the Khandvi with grated coconut and fresh coriander before serving.
Serve immediately and enjoy this delicious Vegan Khandvi.
Nutrition Facts
Calories |
1053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1418 mg | 62% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 40.9 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 448 mg | 34% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1814 mg | 39% | |
*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.
