Pomegranate Flavoured Stuffed Khandvi Recipe
A vegetarian Gujarati Recipes recipe with gram flour (besan), curd (dahi / yogurt), pomegranate juice. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
18 steps- 1
To begin making Pomegranate Flavoured Stuffed Khandvi, in a mixing bowl, combine the paneer, along with fresh coconut, sugar, green chilli, cilantro, sesame seeds and salt to taste
pomegranate juice(1 cup)-/2 red chilli powder(1 teaspoon)salt - to taste.tablespoons paneer (homemade cottage cheese) - grated(2)tablespoons fresh coconut - grated(2)-2 teaspoons sugar(1)green chilli - chopped(1)sesame seeds (til seeds)(1/2 teaspoon)salt - to tastemustard seeds(1 teaspoon)green chilli - chopped(1)fresh coconut - grated - 2
The next step is to make the Pomegranate Khandvi
pomegranate juice(1 cup) - 3
In a mixing bowl, combine besan, yogurt, pomegranate juice, red chilli powder and salt to taste
pomegranate juice(1 cup)-/2 red chilli powder(1 teaspoon)salt - to taste.green chilli - chopped(1)salt - to tastegreen chilli - chopped(1) - 4
Using a whisk, mix well to form a smooth batter
- 5
Rest it for about 20-25 minutes
- 6
After this cook the mixture in a pan and stir constantly so that no lumps are formed
- 7
Cook it till it becomes really thick and soft
- 8
Once it is very thick, spread just a little on the kitchen counter to check the batter is ready or not)
- 9
If you are able to roll it than the batter is ready
- 10
If not, then cook it for some more time
- 11
Once the batter is ready, spread it on the kitchen counter or on the greased inverted Thali
- 12
Spread into a thin layer using a bowl or a palette knife
- 13
Once it is cool, cut it into strips
- 14
Once it is done spread the stuffing mixture all over the khandvi and roll them tightly
- 15
Heat 1 tablespoon of oil in a pan and add mustard seeds, chopped green chillies and asafoetida
-/2 red chilli powder(1 teaspoon)green chilli - chopped(1)coriander (dhania) leaves - finely chopped(1 tablespoon)sesame seeds (til seeds)(1/2 teaspoon)mustard seeds(1 teaspoon)asafoetida (hing) - a pinchgreen chilli - chopped(1)coriander (dhania) leaves - few sprigs chopped - 16
When they splutter, pour it over the Pomegranate flavoured khandvi
pomegranate juice(1 cup) - 17
Garnish it with chopped cilantro and grated coconut
tablespoons paneer (homemade cottage cheese) - grated(2)tablespoons fresh coconut - grated(2)green chilli - chopped(1)coriander (dhania) leaves - finely chopped(1 tablespoon)green chilli - chopped(1)coriander (dhania) leaves - few sprigs choppedfresh coconut - grated - 18
Serve Pomegranate flavoured khandvi with Dhaniya Pudina Chutney and hot Masala Chai
pomegranate juice(1 cup)
Rate this recipe
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Pomegranate Flavoured Stuffed Khandvi Recipe
A vegetarian Gujarati Recipes recipe with gram flour (besan), curd (dahi / yogurt), pomegranate juice. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
18 steps- 1
To begin making Pomegranate Flavoured Stuffed Khandvi, in a mixing bowl, combine the paneer, along with fresh coconut, sugar, green chilli, cilantro, sesame seeds and salt to taste
pomegranate juice(1 cup)-/2 red chilli powder(1 teaspoon)salt - to taste.tablespoons paneer (homemade cottage cheese) - grated(2)tablespoons fresh coconut - grated(2)-2 teaspoons sugar(1)green chilli - chopped(1)sesame seeds (til seeds)(1/2 teaspoon)salt - to tastemustard seeds(1 teaspoon)green chilli - chopped(1)fresh coconut - grated - 2
The next step is to make the Pomegranate Khandvi
pomegranate juice(1 cup) - 3
In a mixing bowl, combine besan, yogurt, pomegranate juice, red chilli powder and salt to taste
pomegranate juice(1 cup)-/2 red chilli powder(1 teaspoon)salt - to taste.green chilli - chopped(1)salt - to tastegreen chilli - chopped(1) - 4
Using a whisk, mix well to form a smooth batter
- 5
Rest it for about 20-25 minutes
- 6
After this cook the mixture in a pan and stir constantly so that no lumps are formed
- 7
Cook it till it becomes really thick and soft
- 8
Once it is very thick, spread just a little on the kitchen counter to check the batter is ready or not)
- 9
If you are able to roll it than the batter is ready
- 10
If not, then cook it for some more time
- 11
Once the batter is ready, spread it on the kitchen counter or on the greased inverted Thali
- 12
Spread into a thin layer using a bowl or a palette knife
- 13
Once it is cool, cut it into strips
- 14
Once it is done spread the stuffing mixture all over the khandvi and roll them tightly
- 15
Heat 1 tablespoon of oil in a pan and add mustard seeds, chopped green chillies and asafoetida
-/2 red chilli powder(1 teaspoon)green chilli - chopped(1)coriander (dhania) leaves - finely chopped(1 tablespoon)sesame seeds (til seeds)(1/2 teaspoon)mustard seeds(1 teaspoon)asafoetida (hing) - a pinchgreen chilli - chopped(1)coriander (dhania) leaves - few sprigs chopped - 16
When they splutter, pour it over the Pomegranate flavoured khandvi
pomegranate juice(1 cup) - 17
Garnish it with chopped cilantro and grated coconut
tablespoons paneer (homemade cottage cheese) - grated(2)tablespoons fresh coconut - grated(2)green chilli - chopped(1)coriander (dhania) leaves - finely chopped(1 tablespoon)green chilli - chopped(1)coriander (dhania) leaves - few sprigs choppedfresh coconut - grated - 18
Serve Pomegranate flavoured khandvi with Dhaniya Pudina Chutney and hot Masala Chai
pomegranate juice(1 cup)
Rate this recipe
