Panch Phoron Flavoured Stuffed Khandvi in Pressure Cooker - Fusion Style

          Khandvi is a very delicious Gujarati savoury snack, best relished with green chutney. This involves a lot of stirring the batter till you get the desired consistency. So today let me share an easier method by cooking in a pressure cooker. This not only saves your time but is also hassle free. 

          I gave a slight twist to the original recipe by adding some panch phoron powder for a bit of a Bengali flavour. The end product was a simply amazing concoction of flavours. You can relish with a dash of kasundi as an accompaniment. So check out an easy step by step pictorial recipe to prepare this fusion Gujarati-Bengali style stuffed Khandvi.

• 1 cup gram flour
• 1-2 tsp. panch phoron powder (equal quantities of fennel, cumin, fenugreek, mustard & nigella seeds)
• 1-2 green chilies
• 1" ginger
• 1/2 tsp. turmeric powder
• salt to taste
• 2-3 tbsp. yoghurt
• 1 1/2 cups water
• 2-3 tbsp. yoghurt
• 1-2 tbsp. mustard oil

Tempering - 

• 2 tbsp. oil
• 1 tsp. cumin seeds
• pinch of asafoetida
• 1 tsp. sesame seeds
• 1/2 cup fresh grated coconut
• 1/2 cup coriander leaves, chopped
• 2 tbsp. kasundi to serve (opt)

            Grind together green chilies and ginger into a fine paste. Mix together besan, turmeric powder, panch phoron powder, salt and the ground paste.

           Add the yogurt, mustard oil and water. Whisk well so that there are no lumps.  Pour into a bowl and pressure cook for 2-3 whistles.

          Open the lid and immediately spread it on a steel plate, tray, corelle plate, counter top or 
melamine plate (there is no need to grease).

           Sprinkle the coconut and coriander leaves.  After it cools down a bit, cut into strips with a knife or pizza cutter.

          Gently roll them from one end to the other & transfer to a serving plate. Heat oil in a pan and temper with cumin seeds. Add the asafoetida and sesame seeds. 

          Toss well and switch off the flame. Pour the tempering over the arranged khandvi. Garnish with the remaining coconut and coriander leaves.

           Enjoy as a tea-time snack, breakfast or as an appetizer along with kasundi.

                 Grind green chilies & ginger into a fine paste. Mix besan, turmeric powder, 
                 panch phoron powder, salt & ground paste.

                   Add yoghurt, mustard oil & water. Whisk well so that there are no lumps.

             

                                Pour into a bowl & pressure cook for 2-3 whistles.
                          

                 Open the lid & immediately spread it on a steel plate, tray, corelle plate, 
                 counter top or melamine plate.

                                Sprinkle coconut & coriander leaves. 

                   After it cools, cut into strips with a knife or pizza cutter. Roll them from 
                   one end to the other & transfer to a serving plate. 

                  Heat oil & temper with cumin seeds. Add asafoetida & sesame seeds. Toss 
                  well & switch off the flame. 

                   Pour tempering over the khandvi. Garnish with remaining coconut
                   & coriander leaves. Enjoy as a tea-time snack, breakfast or as an
                   appetizer along with kasundi.