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Photo of Stuffed Khandvi (Paturi) by suman prakash at BetterButter
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Stuffed Khandvi (Paturi)

Sep-06-2015
suman prakash
0 minutes
Prep Time
12 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Stuffed Khandvi (Paturi) RECIPE

Something I tried for variation

Recipe Tags

  • Veg
  • Everyday
  • Gujarat
  • Simmering
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. 1 cup besan
  2. 1/2 cup fresh curd mixed with 1 1/2 cups of water
  3. 2 to 3 drops of lemon juice
  4. 1 tsp green chilli paste
  5. Red chilli powder to taste
  6. 1/4 tsp oil for greasing
  7. 1 tsp black mustard seeds
  8. 1 tsp sesame seeds (optional)
  9. 1/2 tsp finely green chillies (optional)
  10. 1/2 cup grated and sauted carrot
  11. Grated fresh coconut
  12. 2 tbsp freshly grated coconut
  13. 2 tbsp finely chopped coriander leaves
  14. 1 tbsp oil
  15. salt to taste
  16. 1/4 tsp turmeric powder
  17. 5 to 6 curry leaves
  18. 1 tbsp tomato ketchup

Instructions

  1. Combine the besan, curd-water mixture, lemon juice, green chili paste, turmeric powder, red chili powder and salt together in a deep non-stick pan and mix well to make a smooth batter (taking care no lumps remain).
  2. Cook on a low flame, while stirring continuously till it becomes thick (approx. 8-10 minutes). Spread a spoonful of the batter on a greased plate/cold slab (thali) and wait for a few seconds.
  3. Now try to roll it up, if it doesn’t come out, then cook for few more minutes. Once it rolls up, it means the batter has the right consistency.
  4. Next, divide the batter into two equal portions. Spread each portion on reverse greased side of 2 thalis (approximately 10" in diameter) evenly to make a thin uniform layer using a spatula while the batter is still hot.
  5. To prepare the stuffing, mix grated and sauted carrot, grated fresh cocunut and tomato ketchup
  6. While the Batter is still spread on the thali, evenly spread the prepared stuffing over it.
  7. When cool, cut the khandvi on each thali and roll up each gently.
  8. Repeat the process with the remaining batter.
  9. For the tempering, just before serving heat oil in a small non-stick pan and add mustard seeds.
  10. When the seeds crackle, add sesame seeds, curry leaves and green chillies and sauté on a medium flame for a few seconds
  11. Pour the tempering over the khandvis. Serve immediately garnished with coconut and coriander.

Reviews (2)  

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Ambreen Faridi
Nov-10-2015
Ambreen Faridi   Nov-10-2015

Looks nice :D something new and yummy to try! Please also suggest if we can skip the addition of coconut for this recipe?

Deviyani Srivastava
Sep-07-2015
Deviyani Srivastava   Sep-07-2015

I love Khandvi, had it a long time ago...i think will try this one out!

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