Cheessy stuffed khandvi –
Prep time – 30 minutes
Cook time – 20 – 25 minutes
Serve – 4
Ingredients –
Gram flour (besan ) – 11/4 cups
Curd – 1 cup or buttermilk
Ginger paste – 2 inch
Green chillies paste – 2
Oil/ ghee 5 tablespoons
Salt to taste
Turmeric powder 1/2 teaspoon
Lemon juice 1 teapoons
Mustard seeds 1 tablespoons
Fresh coconut scraped 2 teaspoons
Fresh coriander leaves chopped a few sprigs
Curry leaves few sprigs
Water as required
For stuffings –
Cheese spread 5 tablespoons
Grated Cottage cheese (paneer) 5 table spoon
Fresh coconut scraped 1 tablespoon
Fresh green coriander leaves 2 tablespoons
Method –
Sieve besan and keep in bowl.
Grease the reverse sides of a few thals or kitchen table top with a little oil.
Make butter milk with curd and water. For this take curd in a bowl add 1/2 cup water mix well.
Add ginger green chill paste, salt turmeric powder, lemon juice and buttermilk. Make sure that there shouldn’t any lumps in this mixture.
For stuffings – Add grated paneer, very finely chopped green chillies, fresh coconut scraped, chopped fresh green coriander and pinch of salt in a bowl. Mix well.
Cook this mixture , stirring continously, in thick bottomed pan or kadhai till it becomes thick batter or about 5-6 minutes. Make sure that their shouldn’t be any lumps in batter. Otherwise it can’t spread smoothly. And yo can’t make khandvi.
Very quickly spread portions of the mixture over the greased inverted thalis or kitchen table top as thinly as possible while batter is still hot.
Spread thin layer of cheese spread with help of spoon on each khandvi portion.
Then spread thin layer all over paneer stuffings on each khandvi portion.
When cool, cut into strips two inches wide and roll them tightly.
For tadka –
Heat 5 tablespoons of melted desi ghee and add Mustard seeds. When they splutter add few fresh curry leaves . Switch off the gas.
Pour over the pieces. Serve garnished with scrapped fresh coconut and finely chopped fresh coriander leaves.
