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Ingredient
Paneer stuffed palak khandavi
Introduce
Ingredient
1 cup
besan
1 tbsp
maida
to taste
salt
1/2 tsp
asafoetida
1 cup
yoghurt
1 inch
ginger
1 cup
spinach, puree
1 cups
water
2 tbsp
oil
1/2 tsp
mustard seeds
1 tsp
sesame seeds
1/4 cup
fresh grated coconut
As needed
For garnish coriander leaves, chopped
Cooking instructions
* Step 1
Clean and boil spinach in an open pan
* Step 2
When spinach leaves turn soft switch off the flame and blanch it under the cold water
* Step 3
This will help in retaining the green colour
Set aside to cool
* Step 4
Now in a bowl, take besan, salt, yoghurt and the spinach puree.
* Step 5
Make paste of ginger and green chilli and add to the bowl Mix everything well with a whisker
* Step 6
Add the water and whisk it well so that there are no lumps.
* Step 7
Keep a non stick pan on the flame and cook the batter on a low flame by continuously stirring
* Step 8
Cook for 12-15 minutes till it leaves the sides of the pan and becomes thick.
* Step 9
Grease a silicon sheet and keep aside
* Step 10
Now to taste if the batter is cooked, spread a tsp. of it on silicon sheet and try rolling it.
* Step 11
If it's rolled easily, then the batter is done.
* Step 12
Switch off the flame and immediately start spreading on the greased silicon sheet or back of a steel plate.
* Step 13
Spread grated paneer and some grated cheese if you like, on the rolled khandavi
* Step 14
Sprinkle some chilli flakes and fresh grated coconut
* Step 15
Roll the spread khandavi in strips
Cut them into the desired size
* Step 16
For tempering
* Step 17
Pour the tempering on the prepared khandvi.
* Step 18
Garnish with the fresh grated coconut and coriander leaves.
* Step 19
Serve paneer stuffed spinach khandavi with tea ☕️
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
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