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Khandvi - Tri-color Stuffed Khandvi

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This tri-color snack will make your party time perfect!
Ingredients
For the khandvi
  Gram flour 1 Cup (16 tbs)
  Yogurt 1⁄2 Cup (8 tbs)
  Water 2 Cup (32 tbs)
  Salt 1 Pinch (to taste)
  Ginger paste 1 Teaspoon
  Green chili paste 1 Teaspoon
  Turmeric powder 1 Pinch
  Oil 1 Tablespoon (Optional)
For the green stuffing
  Green peas 3⁄4 Cup (12 tbs), boiled
  Cilantro leaves 3 Tablespoon, chopped finely
  Mint leaves 2 Gram
  Green garlic stalk/Garlic 2 Gram
  Lime juice 3 Drop
  Sugar 1⁄2 Teaspoon
  Salt 1 Teaspoon (to taste)
For the orange stuffing
  Poppy seeds 2 Tablespoon
  Coconut 1 Tablespoon
  Cashew nuts 1 Tablespoon
  Garlic chutney 1 Teaspoon
For the seasoning
  Oil 2 Tablespoon
  Mustard seeds 1⁄2 Teaspoon
  Sesame seeds 1 Teaspoon
Directions

GETTING READY
1. In a blender, add in the green peas, cilantro, mint, green garlic stalks, green chili paste, ginger paste and blend well into a smooth paste to make the green stuffing.
2. Remove in a bowl, add lime juice, sugar and salt to taste and mix well. Keep aside.
3. Wash the blender and add in the ingredients for the orange stuffing, except the garlic chutney and blend well into a paste. Remove into a bowl and mix the garlic chutney well with the stuffing until it becomes orange in color. Keep aside.

MAKING
4. In a large mixing bowl, mix together the gram flour, yogurt, water, salt, ginger and green chili paste, turmeric powder and oil. Mix well with a hand blender until it becomes a liquid.
5. In a pot over medium high heat, pour this batter and bring it to a boil, stirring vigorously making sure the raw smell is no longer there. Cook this mixture for 20 minutes or until a tablespoon of the amount, spread on a plate and left to dry for a minute comes out easily.
6. Take a large steel plate and grease it well with oil. Pour a ladleful of this batter, Spread it as thin as possible with the back of a large flat spoon. Use circular outward movements as for a dosa.
7. When this cools, place the orange or green color stuffing and spread evenly. Carefully roll the flat pancake, pressing in gently. Using a sharp knife slice it into 1 inch pieces and place them into a bowl.
8. In a small pan, heat oil, add in the mustard and sesame seeds. Once its done crackling, immediately pour this seasoning over the stuffed khandvi rolls.

SERVING
9. Serve the tirangi kandhvi with ketchup or tamarind chutney.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
Gujarati
Preparation Time: 
35 Minutes
Cook Time: 
40 Minutes
Ready In: 
75 Minutes
Servings: 
12

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