Baked Khandvi

Baked Khandvi is a delightful vegan twist on the traditional Gujarati snack, featuring a savory chickpea flour roll baked to perfection and topped with a fragrant tempering. This dish offers a unique blend of spices and textures, making it a perfect appetizer or light meal.

Ingredients

• Chickpea flour (besan) - 100 grams
• Water - 300 ml
• Turmeric powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Curry leaves - 8-10 leaves
• Mustard seeds - 1 teaspoon
• Sesame seeds - 1 teaspoon
• Green chili - 1, finely chopped
• Fresh coriander - 2 tablespoons, chopped
• Oil - 1 tablespoon

Steps

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine chickpea flour, water, turmeric powder, and salt. Whisk until smooth and no lumps remain.
3. Pour the mixture into a non-stick saucepan and cook on medium heat, stirring continuously until it thickens and leaves the sides of the pan (about 10-15 minutes).
4. Once thickened, spread the mixture evenly on a greased flat surface or parchment paper to cool slightly.
5. Once cooled, cut the mixture into strips and roll them gently to form the Khandvi.
6. In a small pan, heat the oil on medium heat. Add mustard seeds and let them crackle, then add curry leaves, chopped green chili, and sesame seeds, and sauté for a minute.
7. Place the rolled Khandvi in a baking dish and pour the tempering mixture over the top.
8. Bake in the preheated oven for 15-20 minutes until the Khandvi is golden and slightly crispy.
9. Garnish with fresh coriander before serving.

Nutrition

• Calories: 180
• Protein: 7 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from chickpea flour.
• Contains anti-inflammatory properties from turmeric and curry leaves.

Tags