Name: Stuffed Khandvi recipe by Shobha Keshwani at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: Besan (Gram Flour)……1 cup; Buttermilk………………….2 cups (Whip SOUR yogurt with water and make it into thin consistency); Ginger………………….1” piece; Green Chillies…………. 3-4; Salt to taste; Turmeric Powder……….1/4 tsp; Mustard Seeds………….1-2 tsps,; Asafoetida a pinch; Coriander Leaves………for garnishing; Coconut (grated)………..for garnishing; Chilli powder 1/4 tsp; Kasoori methi 1/4 tsp; Ground oats 1/4 cup; Yogurt 2 tbsp; Oil 2 - 3 tbsp

Ingredients Serving: 6

Besan (Gram Flour)……1 cup
Buttermilk………………….2 cups (Whip SOUR yogurt with water and make it into thin consistency)
Ginger………………….1” piece
Green Chillies…………. 3-4
Salt to taste
Turmeric Powder……….1/4 tsp
Mustard Seeds………….1-2 tsps,
Asafoetida a pinch
Coriander Leaves………for garnishing
Coconut (grated)………..for garnishing
Chilli powder 1/4 tsp
Kasoori methi 1/4 tsp
Ground oats 1/4 cup
Yogurt 2 tbsp
Oil 2 - 3 tbsp

Instructions

Grind ginger & green chillies to a fine paste.
Whisk besan with buttermilk, salt, turmeric powder, ginger-green chillies paste. There should be no lumps.
Transfer onto a thick bottomed pan, cook on medium flame (without adding oil) stirring continuously till it thickens. Remove from fire and the next step has to be done very quickly before the mixture hardens beyond spreading.
Pour the mixture on a clean, flat kitchen top surface or the back of a thali. Now, quickly spread into very thin layer (This should be done immediately after removing the pan from fire or else the mixture will harden.
The spread mixture sets immediately in about 2 minutes.
Meanwhile make the stuffing:
Heat oil in a sauce pan and saute the oats powder.
Add the whisked yogurt and a little water. Stir with a spatula quickly to avoid lumps.
Add the mentioned spices, salt and coriander leaves.
Remove when it is thicker (spreading consistency)
Now to assemble the khandvi, take the thali on which you have spread the khandvi.
Spoon the prepared stuffing and spread it with the help of a spatula evenly.
Mark 2 or 3 inch strips as desired. Roll each strip carefully.
Garnish with grated coconut and coriander leaves.

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