ABOUT Stuffed Beetroot Khandvi RECIPE

#earnwithbetterbutter.It is a mouth watering traditional Gujarati snack prepared with gram flour and buttermilk and few other spices. It’s not only easy to make but healthy as well because it just involves steaming gram flour and buttermilk and does not require any other complex cooking techniques. However, you need some basic cooking knowledge to make the khandvi. The simple yet aromatic seasoning of sauteed cumin, mustard, curry leaves, coriander and coconut makes it simply irresistible.I have made healthier by adding beetroot puree for my daughter flavouring it with Hershey's Syrup.

Ingredients Serving: 6

Gram flour 1 cup
Butter milk 3 cups
Salt as required
Turmeric 1/2 tsp
Ginger chilli paste 1 tsp
Coconut powder 1 tbsp
Beetroot puree 1 tbsp
For stuffing
Crumbled paneer 1 cup
Hershey's Caramelized Syrup 1 tsp
Hershey's strawberry syrup 1 tsp
For seasoning
Oil 2 tsp
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Curry leaves few
Green chillies slit 3-4
For garnishing
Coconut powder 1 tsp
Coriander leaves finely chopped 1 tsp
Hershey's Syrup 1 tsp

Instructions

TAKE 1 CUP OF GRAM FLOUR IN A BOWL.
ADD 2 CUPS BITTER MILK TO THE GRAM FLOUR
WHISK IT PROPERLY
ADD 3 RD CUP OF BUTTER MILK AND WHISK IT AGAIN TILL THERE ARE NO LUMPS.
ADD REQUIRED SALT,1/2 TSP TURMERIC,1 TSP GINGER CHILLI PASTE TO THE BATTER..
MIX ALL THE INGREDIENTS PROPERLY.
TRASFER THE BATTER IN THE WOK.COOK IT ON MEDIUM FLAME STIRRING CONTINUOUSLY..
COOK UNTIL YOU FIND DROPPING CONSISTENCY.IT MAY TAKE AROUND 8-10 MINUTES
ADD 1 TBSP BEETROOT PUREE TO THE BATTER AND MIX WELL
COOK FOR FIVE MORE MINUTES.OFF THE FLAME ONCE YOU SEE THE DROPPING CONSISTENCY.
SPREAD THE BATTER ON GREASED PLATFORM OR PLATE EVENLY FORMING A THIN SHEET.
LET IT REST FOR TEN MINUTES
FOR STUFFING,MIX 1 CUP CRUMBLED PANEER, 1 TSP EACH HERSHEY'S STAWBERRY AND CARAMEL SYRUP
MIX WELL..THE STUFFING IS READY
SPRINKLE COCONUT POWDER ON THE THIN LAYER OF KHANDVI
GIVE PROPER MARKINGS WITH A KNIFE HORIZONTALLY AND VERTICALLY 2*8 INCHES
ARRANGE THE STUFFING ON THE SHEET ..
CAREFULLY ROLL EACH STRIP INTO A ROLL (LIKE A SWISS ROLL)
PRICK IT WITH TOOTHPICK SO THAT IT DOESNOT OPEN
REPEAT THE SAME PROCESS . TRANSFER IT TO THE SERVING PLATE
POUR THE SEASONING OF OIL,CUMIN, MUSTARD SEEDS,CURRY LEAVES,CHILLIES ON THE ROLLS OF KHANDVI
SPRINKLE COCONUT POWDER ON THE TOP
GARNISH IT WITH FINELY CHOPPED CORIANDER,HERSHEYS SYRUPS
I HAVE MADE FOR KIDS SO I USED SYRUP . YOU CAN AVOID IF YOU DONT LIKE

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