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Home / Recipes / Pomegranate Flavored Stuffed Khandvi

Photo of Pomegranate Flavored Stuffed Khandvi by Rupal Patel at BetterButter

Pomegranate Flavored Stuffed Khandvi

Rupal Patel
5 minutes
Prep Time
25 minutes
Cook Time
2 People
Read Instructions Save For Later

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.

Recipe Tags

  • Valentine's Day
  • Veg
  • Medium
  • Fusion
  • Sauteeing
  • Appetizers
  • Healthy

Ingredients Serving: 2

  1. For the pomegranate Khandvi:
  2. 1/2 cup Besan flours (gram flour)
  3. 1/2 cup yogurt
  4. 1 cup Fresh sweet pomegranate juice (if using ready made pomegranate juice than add some sugar in it as such juices are really sour)
  5. 1 and 1/2 teaspoon Red chili powder
  6. salt to taste
  7. For the stuffing:
  8. 2 tablespoons Paneer, grated
  9. 2 tablespoons Fresh coconut, grated
  10. 1 to 2 teaspoons sugar
  11. 1 Green chilli, chopped
  12. 1 tablespoon cilantro
  13. 1/2 teaspoon Sesame seeds
  14. salt to taste
  15. For the tadka:
  16. 1/2 tablespoon oil
  17. 1 teaspoon Mustard seeds
  18. 1 Green chili, chopped
  19. Some chopped cilantro and grated coconut for garnishing
  20. A pinch of asafoetida


  1. For the stuffing, mix all the ingredients in a bowl and keep on the side.
  2. For the pomegranate khandvi, mix all ingredients in a mixing bowl using a wire whisk. Whisk to form a smooth batter.
  3. 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.
  4. 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.
  5. Once the batter is ready, spread it on the kitchen counter or on the greased inverted thali.
  6. 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.
  7. 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.
  8. Serve this garnished with chopped cilantro and grated coconut on top.

Reviews (1)  

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Shambhavi Gupta
Shambhavi Gupta   Feb-10-2016

Wow! awesome innovative recipe dear :D

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