Ingredients

The following ingredients have 4 Servings
  • 1/4 cup chickpea flour
  • 2 Tablespoons So Delicious plain Greek yogurt + 1/2 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
  • 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
  • 2-3 Tablespoons Finely Chopped Kale and Cilantro

Instruction

  • 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.