Stuffed khandvi, something very innovative and contemporary that your guest will truly enjoy. Must try !!
Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings
For The Green Peas Stuffing Or Corn Stuffing
1 tsp oil
1/2 cup green peas , coarsely ground or boiled and crushed white corn (makai ke dane)
1/2 tsp sugar
salt to taste
1 tsp ginger-green chilli paste
1/2 tsp lemon juice
2 tbsp finely chopped coriander (dhania)
For The Khandvi
1 cup besan (bengal gram flour)
1 cup fresh curds (dahi) mixed with 1 1/2 cups of
2 to 3 drops of lemon juice
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
salt to taste
1/4 tsp oil for greasing
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)
5 to 6 curry leaves (kadi patta)
1/2 tsp finely chopped green chillies (optional)
For the stuffing
- Heat the oil in a non-stick pan, add the green peas / corn and sauté on a slow flame for 3 to 4 minutes, while stirring continuously.
- Add the sugar, salt, ginger-green chilli paste, lemon juice, coriander and 1 tbsp of water, mix well and sauté on a medium flame for another 2 minutes. Keep aside to cool.
For the khandvi
- Combine the besan, curds-water mixture, lemon juice, ginger-green chilli paste, turmeric powder, asafoetida and salt together in a deep non-stick pan and mix well to make a smooth batter (taking care no lump remains).
- Cook on a slow flame, while stirring continuously till it becomes thick (approx. 8 to 10 minutes).
- Spread a spoonful of the batter on a greased thali and wait for a few seconds and try to roll up, if it doesn’t then cook for few more minutes, check once more till done.
- Divide the batter into two equal portions. Spread each portion on reverse greased side of 2 thalis (approximately 10″ in diameter) evenly to make a thin uniform layer using a spatula while the batter is still hot.
- After spreading the mixture on on a thali, spread the prepared stuffing evenly over it.
- When cool, cut the khandvi on each thali lengthwise (approx. 1½” in width) into equal portions (as shown in the image) and roll up each gently.
- Repeat with the remaining thali and place khandvis in a serving plate. Keep aside.
- For the tempering, just before serving heat the oil in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds, while stirring continuously.
- Pour the tempering over the khandvis. Serve immediately garnished with coconut and coriander.
Recipe source: Stuffed Khandvi