STUFFED KHANDVI

                                                              STUFFED KHANDVI

                                     STUFFED KHANDVI

                          (Serves 2)

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 Green Chutney so I skipped here.

FOR STUFFING:

(1)        FOR RED LAYER:

I use Tomato Chutney. (Sometime I use Red Bell Pepper & Garlic chutney, preferably less spicy)

(2)        FOR GREEN LAYER:

I use Green Chutney. (Sometime I use Green Onion Chutney too, preferably less spicy)

FOR SEASONING/TADKA:

·      1 to 1 ½ T 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)

·      1 tsp. Mustard Seeds

·      7-8 Curry Leaves

·      1 T Coconut shreds for garnishing

·      2 T Coriander leaves, for garnishing

·      NOTE: I add 3-4 green chilies, chopped in Plain Khandvi seasoning but since I am going to spread green chutney so I skipped it from the seasoning.

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 backside of the greased thali/plate

OR

Use clean kitchen counter top to spread khandvi

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.

First measure 1-cup besan and sieve it.

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 band of besan mixture, it takes about 3-5 minute. It should not take more then 10 minutes total to prepare khandvi. Do not overcook.

Switch off the heat.

Pour mixture on greased aluminum foil and spread evenly with the flat edge of the spatula. For stuffed khandvi I prefer thick layer of khandvi. Let khandvi cool completely.

Spread chutneys and cut into 2 “ wide long strips and roll from one end.

Arrange khandvi rolls on serving plate.                      

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

Enjoy...
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