Vegan Khandvi

Author Amita Shah

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

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Vegan Khandvi

Veganized version of a popular savory Gujarati snack in an easy-to-make style!

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Ingredients

For Khandvi Batter

• 1 cup besan (gram flour)
• 2 cups water
• ½ tsp turmeric powder (haldi)
• 1 pinch asafoetida (hing)
• 1 ½ tsp salt (or per taste)
• Optional: ¼ tsp citric acid/dried mango powder (Amchur)

For Tempering

• 1 ½ tbsp vegetable or any cooking oil
• ½ tbsp mustard seed (rai)
• ½ tbsp sesame seeds (til)
• ½ tsp red chili powder

For Garnish

• Unsweetened or sweetened shredded coconut (dry)
• Dry coriander leaves (optional)

Instructions

Making Khandvi Batter

1. Add salt, citric acid (optional), and turmeric powder to water and mix well.
2. Add besan/gram flour to the water slowly while constantly mixing to avoid lumps. Mix the batter with a whisk until it is smooth without any lumps. Consistency of the batter should be thin.
3. Pour the batter into a non-stick saucepan. Place on low-medium heat and constantly stir until the batter becomes thick (usually takes 12-15 minutes). To test if the batter is cooked, you can do a “plate test” by spreading a few teaspoons of the batter on a plate. If you are able to roll the batter after letting it cool for a bit, then the batter is ready.
4. Cut large sheets of aluminum foil (no need to grease) and quickly spread the hot batter onto them.
5. Make layers as thin and even as possible. Let it cool for 5-10 minutes.
6. Using a knife, cut into 1.5-inch wide strips.
7. Carefully roll each strip into a tight roll. Place all rolls into a serving bowl.

For Tempering and Garnish

1. Heat oil on medium-high heat and add mustard seeds. Let it crackle.
2. Add sesame seed and turn off heat right away.
3. Add red chili powder.
4. Pour the hot tempering mix/oil immediately onto the rolls evenly.
5. Finish by garnishing with coconut and dry coriander (optional).

Notes

I tried veganizing khandvi after my daughter became vegan. Such a happy moment when she tried it for the first time and loved it!

Disclaimer: Some or all allergens may not be listed

Did you make this recipe?

Tag @thejainveganinitiative on instagram and hashtag it #JVI