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Home Dish Panch Phoron Flavoured Stuffed Khandvi (Pressure Cooker Method - Fusion Style)

Panch Phoron Flavoured Stuffed Khandvi (Pressure Cooker Method - Fusion Style)

Introduce

Chef :

Bethica Das

Panch Phoron Flavoured Stuffed Khandvi (Pressure Cooker Method - 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.

Ingredient

1 cup

gram flour

1-2 tsp.

panch phoron powder (equal quantities of fennel, cumin, fenugreek, mustard & nigella seeds)

1-2

green chilies

ginger

1/2 tsp.

turmeric powder

to taste

salt

2-3 tbsp.

yoghurt

1 1/2 cups

water

1-2 tbsp.

mustard oil

2 tbsp.

oil

1 tsp.

cumin seeds

pinch

asafoetida

1 tsp.

sesame seeds

1/2 cup

fresh grated coconut

1/2 cup

coriander leaves, chopped

2 tbsp.

kasundi to serve (opt)

Cooking instructions

* Step 1

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

* Step 2

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

* Step 3

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

* Step 4

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

* Step 5

Sprinkle the coconut and coriander leaves.

* Step 6

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.

* Step 7

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

* Step 8

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.