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Stuffed Beetroot Khandvi

Nov-19-2018
Rakhi Bhagat
10 minutes
Prep Time
10 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Snacks

Ingredients Serving: 6

  1. Gram flour 1 cup
  2. Butter milk 3 cups
  3. Salt as required
  4. Turmeric 1/2 tsp
  5. Ginger chilli paste 1 tsp
  6. Coconut powder 1 tbsp
  7. Beetroot puree 1 tbsp
  8. For stuffing
  9. Crumbled paneer 1 cup
  10. Hershey's Caramelized Syrup 1 tsp
  11. Hershey's strawberry syrup 1 tsp
  12. For seasoning
  13. Oil 2 tsp
  14. Cumin seeds 1 tsp
  15. Mustard seeds 1 tsp
  16. Curry leaves few
  17. Green chillies slit 3-4
  18. For garnishing
  19. Coconut powder 1 tsp
  20. Coriander leaves finely chopped 1 tsp
  21. Hershey's Syrup 1 tsp

Instructions

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

Reviews (2)  

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Ankit Kumar Gupta
Nov-19-2018
Ankit Kumar Gupta   Nov-19-2018

Hema Mallik
Nov-19-2018
Hema Mallik   Nov-19-2018

Thanks for sharing this recipe.

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