Stuffed Khandvi

Stuffed Khandvi is a Gujarati recipe. This snack recipe is made using besan,yogurt and variety of spices. It is ideal to be served on occasions like kitty parties and picnics.

INGREDIENTS

• 1/2 cup Gram flour (besan)
• 1 cup Water
• 1/4 teaspoon cumin seeds
• 1 pinch asafoetida
• 1/2 inch ginger
• 1 tablespoon Refined oil
• 3 tablespoon grated coconut
• 1 teaspoon chopped Raisins

• 1/2 cup yoghurt (curd)
• 1/4 teaspoon powdered turmeric
• 1/2 teaspoon coriander powder
• 1 1/2 teaspoon salt
• 4 sliced & slit green chilli
• 1 teaspoon mustard seeds
• 1 tablespoon grated carrot
• 3 tablespoon chopped coriander leaves

For The Garnishing

• 4 sliced & slit green chilli
• 3 tablespoon chopped coriander leaves

How to make Stuffed Khandvi

• Step 1

  Mix gram flour with 1½ cups buttermilk till smooth. Leaving the chownk and filling ingredients, mix all other ingredients as well as the ginger-chilli paste.

• Step 2

  Spread a cling film (plastic sheet) on the backside of a big tray.

• Step 3

  Keep the mixture on low heat in a non stick pan. Cook this mixture for about 25 minutes, stirring, till the mixture becomes very thick and translucent.

• Step 4

  Drop 1 tsp mixture on the tray and spread. Let it cool for a while and check if it comes out easily. If it does, remove from fire, otherwise cook for another 5 minutes. Remove from fire.

• Step 5

  While the mixture is still hot, quickly spread some mixture as thinly and evenly as possible on the cling film. Level it with a knife.

• Step 6

  For the filling, heat oil. Add mustard seeds. After it crackles, add coconut, carrot, kishmish and chopped coriander. Add salt. Mix. Remove from fire.

• Step 7

  After the mixture cools, cut breadth wise into 2″ wide strips. Neaten the 4 border lines with a knife. Put 1 tsp filling at one end.

• Step 8

  Roll each strip, loosening with a knife initially, to get small cylinders.

• Step 9

  Now heat 1½ tbsp oil in a pan, add mustard seeds, wait for a minute. Add green chillies.

• Step 10

  Remove from fire and pour the oil on the khandvis arranged in the plate. Garnish with coconut and coriander.