Featured post

Sunday, 27 August 2017

Panch Phoron Flavoured Stuffed Khandvi in Pressure Cooker - Fusion Style



          Khandvi is a very delicious Gujarati savoury snack, best relished with green chutney. This involves a lot of stirring the batter till you get the desired consistency. So today let me share an easier method by cooking in a pressure cooker. This not only saves your time but is also hassle free. 

          I gave a slight twist to the original recipe by adding some panch phoron powder for a bit of a Bengali flavour. The end product was a simply amazing concoction of flavours. You can relish with a dash of kasundi as an accompaniment. So do check for an easy step by step method with photos to prepare this fusion Gujarati-Bengali style stuffed Khandvi.











  • 1 cup gram flour
  • 1-2 tsp. panch phoron powder (equal quantities of fennel, cumin, fenugreek, mustard & nigella seeds)
  • 1-2 green chilies
  • 1" ginger
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 2-3 tbsp. yoghurt
  • 1 1/2 cups water
  • 2-3 tbsp. yoghurt
  • 1-2 tbsp. mustard oil
Tempering - 
  • 2 tbsp. oil
  • 1 tsp. cumin seeds
  • pinch of asafoetida
  • 1 tsp. sesame seeds
  • 1/2 cup fresh grated coconut
  • 1/2 cup coriander leaves, chopped
  • 2 tbsp. kasundi to serve (opt)








            Grind together green chilies and ginger into a fine paste. Mix together besan, turmeric powder, panch phoron powder, salt and the ground paste.

           Add the yogurt, mustard oil and water. Whisk well so that there are no lumps.  Pour into a bowl and pressure cook for 2-3 whistles.

          Open the lid and immediately spread it on a steel plate, tray, corelle plate, counter top or 
melamine plate (there is no need to grease).

           Sprinkle the coconut and coriander leaves.  After it cools down a bit, cut into strips with a knife or pizza cutter.

          Gently roll them from one end to the other & transfer to a serving plate. Heat oil in a pan and temper with cumin seeds. Add the asafoetida and sesame seeds. 

          Toss well and switch off the flame. Pour the tempering over the arranged khandvi. Garnish with the remaining coconut and coriander leaves.

           Enjoy as a tea-time snack, breakfast or as an appetizer along with kasundi.




                 Grind together green chilies and ginger into a fine paste. Mix together besan,
                 turmeric powder, panch phoron powder, salt and the ground paste.



                   Add the yoghurt, mustard oil and water. Whisk well so that there are no lumps.
             


                               Pour into a bowl and pressure cook for 2-3 whistles.
                          


                 Open the lid and immediately spread it on a steel plate, tray, corelle plate, 
                 counter top or melamine plate.



                                Sprinkle the coconut and coriander leaves. 



                   After it cools down a bit, cut into strips with a knife or pizza cutter. Gently 
                   roll them from one end to the other & transfer to a serving plate. 



                  Heat oil in a pan & temper with cumin seeds. Add the asafoetida and sesame 
                  seeds. Toss well and switch off the flame. 






                   Pour the tempering over the arranged khandvi. Garnish with the remaining 
                   coconut and coriander leaves. Enjoy as a tea-time snack, breakfast or as an 
                   appetizer along with kasundi.
                  










Related Posts Plugin for WordPress, Blogger...