Vegan Khandvi
Veganized version of a popular savory Gujarati snack in an easy-to-make style!
- Prep
- 10 min
- Cook
- 20 min
- Cuisine
- Gujarati
- Contains
- sesame
1×
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)
Method
Making Khandvi Batter
- Add salt, citric acid (optional), and turmeric powder to water and mix well.
- 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.
- 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.
- Cut large sheets of aluminum foil (no need to grease) and quickly spread the hot batter onto them.
- Make layers as thin and even as possible. Let it cool for 5-10 minutes.
- Using a knife, cut into 1.5-inch wide strips.
- Carefully roll each strip into a tight roll. Place all rolls into a serving bowl.
For Tempering and Garnish
- Heat oil on medium-high heat and add mustard seeds. Let it crackle.
- Add sesame seed and turn off heat right away.
- Add red chili powder.
- Pour the hot tempering mix/oil immediately onto the rolls evenly.
- 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!
