STUFFED KHANDVI

             STUFFED KHANDVI

                                                    (Yield: 8 Big Rolls)

INGREDIENTS:

·      1 cup Besan Flour (Chickpea Flour)

·      1 cup Yogurt, room temperature yogurt

·      1 ½ cup Water (NOTE: Usually I add 1 ¾ cups of water for PLAIN KHANDVI, but I add 1 ½ cup water for stuffed khandvi to make slightly thicker khandvi compare to plain khandvi, so it can hold stuffing well)

·      2 Pinch Turmeric Powder

·      ½ tsp. Salt or as per taste

·      NOTE: I add ½ tsp. Green Chili Paste and ½ tsp. Ginger paste for PLAIN KHANDVI but since I am going to spread stuffing mixture with green chili in it so I skipped adding in batter.

MAKE SURFACE READY FOR SPREADING KHANDVI:

Place aluminum foil on the kitchen counter and stick foils from 4 corners with plastic tap on the kitchen counter and grease foil LIGHTLY with the oil

OR

Use the back of large flat greased steel thali/plate

OR

Use clean kitchen counter top to spread khandvi

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LET’S ROLL:

If you are using cold yogurt kept in the refrigerator and do not have time to bring it to room temperature then use cold yogurt but heat water for 2 minutes in microwave and use. That’s what I do all the time.

COLD MIXTURE WON’T THICKEN WELL.

In a mixing bowl combine besan, yogurt, water, turmeric powder, and salt and whisk mixture to prepare lump free batter.

Transfer into a heavy bottom non-stick pan and heat besan mixture on medium heat and cook with constant stirring, after 3-4 minutes solid lumps will begin to form.

Reduce heat to medium low and continue cooking with constant stirring till you see ribbon forming from besan mixture while stirring or when you lift spoon you will see strip of besan mixture, it takes about 3-5 minute. It should not take more then 10 minutes total to prepare khandvi. Test small amount of khandvi mixture and spread thin layer on the greased surface and blow air to let it cook faster and try rolling it with fingers. If it does not roll, instead it sticks to your finger then continue cooking mixture for few more minutes on LOW HEAT.

Switch off the heat.

Pour mixture on greased aluminum foil and spread evenly with the flat edge of the spatula while mixture is hot.

Let khandvi cool completely. Meanwhile prepare stuffing.

INGREDIENTS FOR STUFFING:

·      2 tsp. Oil

·      ¼ tsp. Mustard Seeds

·      4 Curry Leaves, torn into small pieces

·      1 Pinch Asafoetida

·      ½ cup White Sweet Onion, chopped

·      ½ cup Green Bell Pepper, chopped

·      ½ cup Red Bell Pepper, chopped

·      2 -3 Green Chilies or as per taste, chopped

·      Salt as per taste

·      ¼ tsp. Sugar or as per taste

·      ¼ tsp. Chat Masala

·      ¼ tsp. Garam Masala

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LET’S MAKE STUFFING:

Heat oil in a pan on medium heat.

Add mustard seeds and let it pop.

Add curry leaves, asafoetida and let curry leaves to sizzle for few seconds.

Add chopped onions and stir-fry for 2-3 minutes.

Add green and red bell peppers, green chilies, and stir-fry for 2-3 minutes.

Add salt and sugar and stir fry vegetables until slightly undercooked.

Switch off the heat.

Add chat masala and garam masala and mix well.

Spread this mixture lightly over khandvi sheet. No need to cover entire khandvi sheet.

Gently lift the edge and roll up carefully like a Swiss roll from one end to other.

Cut into desire length roll.

Arrange stuffed khandvi roll on serving plate.

FOR SEASONING/TADKA:

·      1 ½ tsp. Oil (If you take more oil then mustard seeds will swim in the oil and it won’t stay on the khandvi when you pour seasoning on top)

·      ¼ tsp. Mustard Seeds

·      Pinch Asafoetida

·      2-3 Curry Leaves

·      1 tsp. Coconut shreds for garnishing

·      1 Sprigs of Coriander leaves, for garnishing

Heat oil in a pan. Once oil is hot add mustard seeds and let them pop.

Add asafoetida, curry leaves and let curry leaves to sizzle.

Pour this seasoning over rolled khandvi.

Garnish with coconut shreds and coriander leaves

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