Stuffed Khandvi ( Non- Fried Snacks )

by Tarla Dalal

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Added to 73 cookbooks This recipe has been viewed 110568 times

Stuffed khandvi, something very innovative and contemporary that your guest will truly enjoy. Must try !!

Stuffed Khandvi ( Non- Fried Snacks ) recipe - How to make Stuffed Khandvi ( Non- Fried Snacks )

Preparation Time: 15 mins Cooking Time: 25 mins Total Time: 40 mins 4Makes 4 servings
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Ingredients

For The Green Peas Stuffing Or Corn Stuffing
1 tsp oil
1/2 cup green peas , coarsely ground or boiled and crushed white corn (makai ke dane)
1/2 tsp sugar
salt to taste
1 tsp ginger-green chilli paste
1/2 tsp lemon juice
2 tbsp finely chopped coriander (dhania)

For The Khandvi
1 cup besan (bengal gram flour)
1 cup fresh curds (dahi) mixed with 1 1/2 cups of
2 to 3 drops of lemon juice
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
salt to taste
1/4 tsp oil for greasing
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)
5 to 6 curry leaves (kadi patta)
1/2 tsp finely chopped green chillies (optional)

For The Garnish
2 tbsp freshly grated coconut
2 tbsp finely chopped coriander (dhania)

Variation
1/2 cup crumbled paneer (cottage cheese)
1 tbsp schezuan sauce

Method

For the stuffing

Heat the oil in a non-stick pan, add the green peas / corn and sauté on a slow flame for 3 to 4 minutes, while stirring continuously.
Add the sugar, salt, ginger-green chilli paste, lemon juice, coriander and 1 tbsp of water, mix well and sauté on a medium flame for another 2 minutes. Keep aside to cool.

For the khandvi

Combine the besan, curds-water mixture, lemon juice, ginger-green chilli paste, turmeric powder, asafoetida and salt together in a deep non-stick pan and mix well to make a smooth batter (taking care no lump remains).
Cook on a slow flame, while stirring continuously till it becomes thick (approx. 8 to 10 minutes).
Spread a spoonful of the batter on a greased thali and wait for a few seconds and try to roll up, if it doesn’t then cook for few more minutes, check once more till done.
Divide the batter into two equal portions. Spread each portion on reverse greased side of 2 thalis (approximately 10" in diameter) evenly to make a thin uniform layer using a spatula while the batter is still hot.
After spreading the mixture on on a thali, spread the prepared stuffing evenly over it.
When cool, cut the khandvi on each thali lengthwise (approx. 1½" in width) into equal portions (as shown in the image) and roll up each gently.
Repeat with the remaining thali and place khandvis in a serving plate. Keep aside.
For the tempering, just before serving heat the oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds, while stirring continuously.
Pour the tempering over the khandvis. Serve immediately garnished with coconut and coriander.

Variation

Nutrient values (Abbrv) per serving