Vegan Khandvi

Delight your taste buds with this Vegan Khandvi, a plant-based twist on the classic Gujarati delicacy that's as beautiful as it is flavorful. Made with chickpea flour (besan) and soy yogurt, this dish boasts a silky, melt-in-your-mouth texture with a zesty hint of lemon and turmeric. Rolled into elegant spirals and topped with a vibrant tempering of mustard seeds, curry leaves, and green chilies, it’s further elevated by a garnish of grated coconut and fresh coriander. Perfect as a snack or appetizer, this gluten-free recipe combines authentic Indian flavors with a modern vegan touch. Ready in under an hour, Vegan Khandvi offers a stunning presentation and pairs perfectly with a steaming cup of chai. Whether you’re hosting a party or indulging in a quick treat, this easy-to-make recipe is sure to impress!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Allow it to cool for 5-10 minutes. Once cooled, cut the spread into 2-inch wide strips.

Step 6

Carefully roll each strip into a tight roll, setting them aside on a serving plate.

Step 7

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.

Step 8

Pour the tempering over the rolled Khandvi pieces.

Step 9

Garnish the Khandvi with grated coconut and fresh coriander before serving.

Step 10

Serve immediately and enjoy this delicious Vegan Khandvi.

Nutrition Facts

Serving size	(818.4g)

Amount per serving	% Daily Value*
Calories	1052.7

Total Fat 47.6g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1418.1mg	0%
Total Carbohydrate 113.0g	0%
Dietary Fiber 18.3g	0%
Total Sugars 40.9g
Protein 39.9g	0%

Vitamin D 196IU	0%
Calcium 447.9mg	0%
Iron 9.4mg	0%
Potassium 1813.5mg	0%

*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.

Source of Calories

Fat: 41.2%

Protein: 15.3%

Carbs: 43.5%