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.

                  

Sambar Flavoured Stuffed Khandvi in Pressure Cooker

          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 time but is also hassle free. 

          I gave a slight twist by adding some sambar powder for a South indian flavour. Then I served this delectable dish topped with some coconut chutney. So check out an easy step by step pictorial recipe to prepare it.

• 1 cup gram flour
• pinch of asafoetida
• 1-2 tbsp. sambar powder
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• pinch of pepper powder
• salt to taste
• 2 cups buttermilk

Tempering - 

• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. sesame seeds
• 1 sprig curry leaves
• 1/2 cup fresh grated coconut
• 1/2 cup coriander leaves, chopped
• 3 tbsp. idli podi or as required
• 3-4 tbsp. sev / bhujia or as required
• 1/2 cup coconut chutney

          Mix together besan, turmeric powder, sambar powder, chili flakes, salt, asafoetida and pepper powder.

           Add in the buttermilk and 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, countertop or 
melamine plate (there is no need to grease).

           Sprinkle the coconut, coriander leaves & idli podi. (Save some for garnishing).   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.  You can also sprinkle some sev / bhujia. (Save some for garnishing).

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the sesame seeds and curry leaves. saute for a few seconds and switch off the flame.

           Pour the tempering over the arranged khandvi.  Garnish with the remaining coconut, coriander leaves, idli podi and sev.

           Spoon in some of the coconut chutney over the khandvi.   Enjoy as a tea-time snack, breakfast or as an appetizer.

                     Mix besan, turmeric powder, sambar powder, chili flakes, salt, pepper
                     powder & asafoetida.

                               Add buttermilk & whisk well so that there are no lumps.

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

                                This is how it looks after it is opened.

                     Immediately spread it on a steel plate, tray, corelle plate, counter top or 
                     melamine plate (there is no need to grease).

                    Sprinkle coconut, coriander leaves & idli podi. (Save some for garnishing)

                        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.

                           You can also sprinkle some sev / bhujia. (Save some for garnishing).

                                Then cut into strips & roll as usual.

                     Heat oil & temper with mustard seeds. Then add sesame seeds & curry 
                     leaves. sauté for a few seconds & switch off the flame.

                                Pour tempering over the arranged khandvi.

                        Garnish with remaining coconut, coriander leaves, idli podi & sev.

                                Spoon in some coconut chutney over the khandvi.

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

Stuffed Beetroot Khandvi (Gujarati Tea-Time Snack)

          Khandvi is a traditional Gujarati snack which is prepared with besan (gram flour), yoghurt and other dry spices. They are light, healthy and are served as a tea-time snack. But I gave a slight twist and made Stuffed Beetroot Khandvi by adding some beetroot puree. So treat your family and friends to Khandvi in a new avatar by checking out an easy step by step pictorial recipe to prepare this melt-in-the-mouth delicacy.

• 1 cup besan (Gram flour)
• salt to taste
• 1/4 tsp. asafoetida
• 1 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. ginger powder
• 1/2 cup beetroot, boiled & pureed
• 1 cup yoghurt 
• 2 1/2 cups water

Tempering & Garnishing ---

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. sesame seeds
• 1 sprig curry leaves
• 1/4 cup fresh grated coconut
• 2-3 tbsp. coriander leaves, chopped
• 1/2 tsp. pepper powder

          In a bowl combine besan, beetroot puree, yoghurt and all the powdered spices with a spoon. Add water and whisk well. 

          Make sure there are no lumps. In a small bowl, combine the coconut, coriander leaves and pepper powder. Keep aside.

          Cook the batter in a non-stick pan on a low flame for 15-20 minutes or till it becomes thick. Keep stirring continuously.

          To test if the batter is done, spread a tsp. of it on a plate. Leave it for a minute and then try to roll it. If it is done easily, then the batter is perfect.

          Take off the flame and immediately start spreading on the back of a steel plate, tray, any melamine plate, corelle plate or counter top. There is no need to grease it.

          Spread the coconut mix over it (leave some for garnishing). After it cools down cut them into 1" strips and gently roll them from one end to the other. Transfer to a serving plate.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the sesame seeds and curry leaves. Sauté for a few seconds and take off the flame.

          Pour this tempering on the prepared khandvi. Garnish with the remaining coconut, coriander leaves and a little of pepper powder. 

          Serve as a tea-time snack or as an appetizer with green chutney.

                                  Boil the Beetroot & puree it.

                                  Mix besan & all the dry spices.

                                 Add yoghurt & beetroot puree.

                                  Mix well.

                                  Add water & whisk.

                                 Mix together coconut, coriander leaves & pepper powder.

                                  Cook the batter on a low flame.

                                   Stir continuously till it thickens.

                            Spread on the backside of a steel plate. Sprinkle the coconut mix.

                                  After it cools, gently roll from one end to the other.

                   Heat oil & temper with mustard seeds. Add sesame seeds & curry leaves.
                   Sauté for a few seconds & switch off the flame.

                                 Pour this tempering on the khandvi. 

                       Garnish with the remaining coconut, coriander leaves & pepper powder. 

                            Serve as a tea-time snack or as an appetizer with green chutney.