Vegan Khandvi (Indian Chickpea Pasta Rolls)
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5 from 1 vote

Vegan Khandvi (Indian Chickpea Rolls)

Tightly rolled, bite-sized pieces of pasta made using chickpea flour and soy yoghurt. They hot, sweet, sour, salty and so delicious. Khandvi is a popular snack from Gujarat, western India. Serve with chai for a delicious breakfast or snack.
Prep Time55 mins
Cook Time10 mins
Total Time1 hr 5 mins
Course: Appetizer, Snack
Cuisine: Indian
Keyword: chickpea flour, farsan, gujarati
Servings: 4
Author: Sanjana

Equipment

Ingredients

For the vegan khandvi rolls:

  • 140 g chickpea flour
  • 280 ml cold water
  • 285 g soy yoghurt such as Alpro or regular yoghurt for a non-vegan version
  • Juice of 2 lemons
  • 20 g ginger grated
  • 1 1/2 tsp fine salt
  • 3 tsp sugar
  • 1/4 tsp asafoetida optional - omit for gluten-free Khandvi
  • 1/4 tsp ground turmeric

For the tempering:

  • 2 tbsp sunflower oil
  • 2 tsp mustard seeds
  • 10-12 curry leaves
  • 2-3 thin chillies pierced
  • 2 tbsp fresh or desiccated coconut
  • 2 tbsp freshly-chopped coriander leaves

Instructions

To make the khandvi:

  • Blend all the ingredients for the khandvi rolls together to make a smooth paste.
  • Place two large sheets of aluminium foil on a heat-resistant surface (about 1M long sheets) and grease them with oil VERY lightly.
  • Pour the batter mixture into a non-stick pan and cook it over a low flame for 8-10 minutes, until it's the consistency of thick, smooth peanut butter. Keep stirring constantly to stop it from settling at the bottom and creating unwanted lumps. I find the best tool for this is either a silicone whisk or silicone spatula.
  • Working very quickly, spread half the batter on top of the first sheet of foil. Spread it thinly and evenly using a silicone spatula. Place a piece of cling film on top. Repeat for the second half of the batter on top of the second piece of foil. Use a rolling pin to roll the dough evenly between the cling film and foil. It should be 1-2mm thick. Allow it to set for 5 minutes.
  • Use a pizza cutter or sharp knife, trim away any scrappy, uneven edges (those are for you to enjoy). Slice the Khandvi into long strips, all about the same width. Use your fingers to roll them up tightly. Repeat for all the Khandvi sheets and arrange on to a platter or plate.

For the tempering:

  • Heat the oil in a small pan. Add the mustard seeds, curry leaves and chillies and cook until the mustard seeds have finished popping. Pour this over the rolled Khandvi. Garnish with chopped coriander and coconut.

Notes

* Serve the Khandvi at room temperature.
* Refrigerate in an airtight container for up to 48 hours.