Appetizer for 8

Kale Khandvi Rolls

Name: Kale Khandvi Rolls
Total time: 20 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 1/4 cup chickpea flour; 2 tbsp so delicious plain greek yogurt + 1/2 cup water; 1 generous pinch of asafoetida; 1/2 tsp ginger-garlic paste; 1/4 tsp green chili paste or chili/cayenne powder; 1/4 tsp turmeric powder; 1/3 tsp salt; 1 tsp organic canola or virgin coconut oil; 2 tsp organic canola or virgin coconut oil; 1/2 tsp mustard seeds; 1 tbsp shredded coconut (optional); 1 tbsp cilantro finely chopped; 1 generous pinch asafoetida; 1 green chili finely chopped or to taste (optional); 2 1/2 tbsp finely chopped kale and cilantro

Chickpea batter cooks into thin sheets, which are filled with kale and cilantro, rolled, and topped with seasoned oil.

Typical price

$0.26for 4 servings

$0.07 per serving$0.26 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

20 minstart to table
Easydifficulty
8servings as written
$typical cost tier

Indian Vegetarian Budget Appetizers Snacks Back to school

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Sour cream or plain yogurt$0.14/oz typical	1 oz	$0.15Typical price
Garlic$0.75 each typical	a little	$0.01Typical price
Shredded coconut$0.30/oz typical	a little	$0.03Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.16Typical price
Canned chiles and chipotles in adobo$0.35/oz typical	0.5 oz	$0.17Typical price
Total for the servings shown		$0.53

Pantry staples you likely have

FlourDried herbs, spices and seasoning blendsAsian sauces and pastesCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

Ingredients

1/4 cup chickpea flour
2 tbsp so delicious plain greek yogurt + 1/2 cup water
1 generous pinch of asafoetida
1/2 tsp ginger-garlic paste
1/4 tsp green chili paste or chili/cayenne powder
1/4 tsp turmeric powder
1/3 tsp salt
1 tsp organic canola or virgin coconut oil
2 tsp organic canola or virgin coconut oil
1/2 tsp mustard seeds
1 tbsp shredded coconut (optional)
1 tbsp cilantro finely chopped
1 generous pinch asafoetida
1 green chili finely chopped or to taste (optional)
2 1/2 tbsp finely chopped kale and cilantro

Steps

Whisk the chickpea flour, yogurt, water, asafoetida, ginger-garlic paste, chili, turmeric, and salt until smooth.
Cook the batter in a 10-inch nonstick skillet over medium-low heat for 7 minutes, stirring until thick.
Spread the hot batter thinly on an oiled baking sheet and cool it for 3 minutes.
Sprinkle the kale and cilantro over the sheet, then cut it into strips.
Roll each strip tightly and place the rolls on a platter.
Heat the oil with mustard seeds, coconut, cilantro, asafoetida, and green chili for 2 minutes, then spoon it over the rolls.