Name: Pomegranate Flavored Stuffed Khandvi recipe by Rupal Patel at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: For the Pomegranate Khandvi:; 1/2 cup Besan flours (gram flour); 1/2 cup Yogurt; 1 cup Fresh sweet pomegranate juice (if using ready made pomegranate juice than add some sugar in it as such juices are really sour); 1 and 1/2 teaspoon Red chili powder; Salt to taste; For the stuffing:; 2 tablespoons Paneer, grated; 2 tablespoons Fresh coconut, grated; 1 to 2 teaspoons Sugar; 1 Green chilli, chopped; 1 tablespoon Cilantro; 1/2 teaspoon Sesame seeds; Salt to taste; For the tadka:; 1/2 tablespoon Oil; 1 teaspoon Mustard seeds; 1 Green chili, chopped; Some chopped cilantro and grated coconut for garnishing; A pinch of asafoetida

ABOUT Pomegranate Flavored Stuffed Khandvi RECIPE

Love and food are synonymous with each other. It is rightly said that food is the universal language of love and the best way to express your feelings. Specially cooked meal for your loved one goes deep into the recesses of the memory bank and earn interest at an unprecedented percentage.

Ingredients Serving: 2

For the Pomegranate Khandvi:
1/2 cup Besan flours (gram flour)
1/2 cup Yogurt
1 cup Fresh sweet pomegranate juice (if using ready made pomegranate juice than add some sugar in it as such juices are really sour)
1 and 1/2 teaspoon Red chili powder
Salt to taste
For the stuffing:
2 tablespoons Paneer, grated
2 tablespoons Fresh coconut, grated
1 to 2 teaspoons Sugar
1 Green chilli, chopped
1 tablespoon Cilantro
1/2 teaspoon Sesame seeds
Salt to taste
For the tadka:
1/2 tablespoon Oil
1 teaspoon Mustard seeds
1 Green chili, chopped
Some chopped cilantro and grated coconut for garnishing
A pinch of asafoetida

Instructions

For the stuffing, mix all the ingredients in a bowl and keep on the side.
For the pomegranate khandvi, mix all ingredients in a mixing bowl using a wire whisk. Whisk to form a smooth batter.
Add some sugar if taste sour.(this is optional) Then let it rest for 20-25 minutes. Cook it in a non-stick pan stirring constantly so no lumps form.
Cook till it becomes smooth and real thick batter. Once it's very thick, spread just a little on the kitchen counter (just check the batter is ready or not) and spread it. If you rolled it than the batter is ready. If not than cook it a bit more.
Once the batter is ready, spread it on the kitchen counter or on the greased inverted thali.
Spread into a thin layer using a bowl or a palette knife. Once cooled cut in to strips. Spread the mixture of the stuffing all over and roll them tightly. Keep them aside.
Heat 1 tablespoon of oil and add mustard seeds and chopped green chili and asafoetida. Once they splutter, pour it over the pomegranate flavored khandvi.
Serve this garnished with chopped cilantro and grated coconut on top.

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