Palak Stuffed Khandvi | Chickpea Roll-ups


Palak Stuffed Khandvi is a sushi-like take on the traditional khandvi. While the traditional is rolled up chickpea pasta sheets drizzled with tempered cumin and mustard seeds, the palak stuffed khandvi is lined with spinach before rolling up. Also, I have changed the tempering.

Palak Stuffed Khandvi

I definitely cannot tell you a story about palak stuffed khandvi or even the traditional khandvi for that matter. A story about how my mom or grandma made it for me when I returned from school. Because, I ate this for the very first time about a week ago! And, the story would not be mine but my firend’s 🙂 I was chatting with a friend of mine and she was nostalgic got her childhood. I got the recipe from her when she mentioned khandvi and made it that evening.

Chickpea Pasta

A simple snack with minimal oil content and quick to put together, the taste impressed me. However, I thought it could use a contrast of texture. There is the soft, light and melts like butter rolls and a nutty texture here and there lent by the mustard-cumin tempering (the traditional tempering can be found in ‘my take’ section). But, I was looking for a bite. Some nomnom, you could say 😀

Palak Khandvi

I repeated the snack another evening and I tried lining it the roll ups with pesto but the moisture from the pesto seeped into the sheet and made it impossible for me to roll them. That is when I decided to make the palak stuffed khandvi and it turned out pretty well, I must say. Since I’d already deviated from the authentic version, decided to take it a step futher and drizzle it with a sweet pepper relish like tempering. This naturally gluten-free snack can also be made vegan by replacing yogurt with coconut milk yogurt.

Sweet Pepper Relish

A good change from the traditional khandvi, here is my recipe for:

Palak Stuffed Khandvi

Palak Stuffed Khandvi

Palak Stuffed Khandvi | Chickpea Roll-ups

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serves: 2 as a snack

Palak Stuffed Khandvi | Chickpea Roll-ups


    For the khandvi (Chickpea rolls)
  • 1/2 cup Besan / Chickpea flour
  • 1/2 cup Yogurt (Coconut milk yogurt for a Vegan version)
  • 1/2 cup Water
  • 1 pinch Asafoetida (Hing)
  • Salt to taste
  • 1/8 tsp Turmeric
  • 1/2 tsp red chili powder
  • 1 tbsp grated ginger
  • A handful of spinach leaves (optional)
  • For the tempering
  • 1 tbsp oil
  • 1/8 cup chopped sweet peppers (or multi colored bell peppers/capsicum)
  • 1 tbsp sugar
  • 1/2 tsp black sesame seeds
  • A pinch of salt


  1. Blanch (Dip into boiling water for a min, drain and immerse in cold water) a handful of spinach leaves (you can keep them raw too) and set aside.
  2. Use a pan. Whisk together the flour, yogurt, salt, turmeric, red chili powder, water, salt and grated ginger
  3. Mix well to make a lump free batter. Add a tsp of oil.
  4. Set the pan on medium heat.
  5. Start stirring. Stirring continuously to make sure there are no lumps. The batter closest to the bottom thickens quicker than the top leading to formation of lumps.
  6. Continue for about 6-8 min (depends on the pan) until the batter becomes thick like a gel and develops a sheen.
  7. Transfer the mixture onto aluminum foil or the backside of greased baking pans.
  8. With the help of a spatula spread it into a flat layer as thin as possible.
  9. Allow it cool doen completely for about 10 minutes.
  10. Cut off the uneven edges leaving behind straight edged square/rectangle.
  11. Cut it into ~2 inch wide strips.
  12. Layer the blanched (or raw) spinach leaves. DO not overcrowd or rolling will be impossible. If you are not stuffing, move on to the next step.
  13. Using your index finger, lift the end of one strip slightly and roll it into a cigar shaped roll (or a fruit roll up).
  14. For the pepper relish, sauté some chopped sweet peppers in a tsp of oil. When they are almost done, add the sesame seeds, sugarand salt. (For the traditional tempering please read the ‘my take’ section below).
  15. Arrange the rolls of a platter. Drizzle the relish over it and serve.

My Take:

For the traditional tempering, heat a tbsp of oil in a small pan. Add mustard seeds. Once they crackle, add a couple of curry leaves and slit green chilies. Add a pinch of asafetida. Use this in place of the pepper relish along with some grated coconut and chopped cilantro.

Yummily Yours'


Bookmark the permalink.


  1. These look SO good, Prash! I’ve never used chickpea flour, but I love chickpeas, so I can imagine how delicious they must be!

    • Thanks Becca! They are a delight. You must try them. Chickpea flour is used very commonly in India as a curry thickener and to coat veggies for fritters n stuff.

  2. Pashu is on a roll 🙂

  3. Pingback: Palak Stuffed Khandvi | Chickpea Roll-ups | Healthy Recipes & Ideas

Leave a Reply

Your email address will not be published. Required fields are marked *