Today I am sharing a very famous Gujarati Dish with a little twist - Paneer stuffed Khandvi.It is basically made with Gram flour and tempered with mustard and sesame seeds but I stufffed Khandvi with paneer and chaat masala filling. This stuffing gives nice tangy twist to dish. Hope you enjoy my experiment.
Recipe will serve 2
Ingredients:-
For stuffing:-
Grated paneer – ½ cup
Black pepper powder – ¼ tsp
Chopped coriander leaves – 3 tbsp
Chaat masala – ½ tsp
Salt as per taste
For Khandvi:-
Gram flour – 1 cup
Yogurt – ¾ cup
Chopped green chilies – 2
Asafetida – a pinch
Lemmon juice – 1 tbsp
Water – 2 cup
Turmeric powder – ½ tsp
Oil – 3tbsp.
Salt as per taste
For tempering:-
Oil – 2 tbsp
Mustard seeds – ½ tsp
Sesame seeds – ½ tsp
Corindar leaves – 2 tbsp
Curry leaves – 3-4
Directions:-
1) Mix all above mentioned ingredients for stuffing in a mixing bowl and mix well.
2) In heavy bottom mixing bowl add yogurt and water. Whisk well till smooth.
3) Now add green chilies, turmeric powder, salt, lemon juice and asafetida.
4) Add gram flour and whisk well and make a smooth batter. Make sure there no lump in batter.
5) Grease a tray with oil. We need this try to spread the cooked khandvi batter.
6) Heat the broad nonstick pan on a low flame and pour the batter in it. Stir well.
7) We have to continuous stir this batter unless it will stick at the bottom.
8) Cook this batter on low flame for about 10 mins. Once the batter has thickened, spread little batter on pre greased tray and let it cool for 2 min and begin to roll. If it rolled out smoothly then batter is cooked perfectly.
9) Spread all batter on pre greased tray quickly because once batter is cooled, it is very difficult to spread.
10) Allow it to cool and spread the stuffing on it. Don’t over spread it.
11) Cut the khandvi batter into equal size strips.
12) Strat rolling each strip smoothly. Don’t over press it.
13) Place the khandvi on serving plate.
14) Heat oil in tempering pan and add curry leave, mustard seeds, sesame seeds and coriander leaves.
15) Pour the tempering on top the khandvi.
16) Enjoy the stuffed khandvi with your choice of chutney.
Recipe will serve 2
Ingredients:-
For stuffing:-
Grated paneer – ½ cup
Black pepper powder – ¼ tsp
Chopped coriander leaves – 3 tbsp
Chaat masala – ½ tsp
Salt as per taste
For Khandvi:-
Gram flour – 1 cup
Yogurt – ¾ cup
Chopped green chilies – 2
Asafetida – a pinch
Lemmon juice – 1 tbsp
Water – 2 cup
Turmeric powder – ½ tsp
Oil – 3tbsp.
Salt as per taste
For tempering:-
Oil – 2 tbsp
Mustard seeds – ½ tsp
Sesame seeds – ½ tsp
Corindar leaves – 2 tbsp
Curry leaves – 3-4
Directions:-
1) Mix all above mentioned ingredients for stuffing in a mixing bowl and mix well.
2) In heavy bottom mixing bowl add yogurt and water. Whisk well till smooth.
3) Now add green chilies, turmeric powder, salt, lemon juice and asafetida.
4) Add gram flour and whisk well and make a smooth batter. Make sure there no lump in batter.
5) Grease a tray with oil. We need this try to spread the cooked khandvi batter.
6) Heat the broad nonstick pan on a low flame and pour the batter in it. Stir well.
7) We have to continuous stir this batter unless it will stick at the bottom.
8) Cook this batter on low flame for about 10 mins. Once the batter has thickened, spread little batter on pre greased tray and let it cool for 2 min and begin to roll. If it rolled out smoothly then batter is cooked perfectly.
9) Spread all batter on pre greased tray quickly because once batter is cooled, it is very difficult to spread.
10) Allow it to cool and spread the stuffing on it. Don’t over spread it.
11) Cut the khandvi batter into equal size strips.
12) Strat rolling each strip smoothly. Don’t over press it.
13) Place the khandvi on serving plate.
14) Heat oil in tempering pan and add curry leave, mustard seeds, sesame seeds and coriander leaves.
15) Pour the tempering on top the khandvi.
16) Enjoy the stuffed khandvi with your choice of chutney.
Very testi and dilicious
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