# Ramadan Special - Stuffed Spinach Khandvi

Name: # Ramadan Special - Stuffed Spinach Khandvi
Cuisine: Indian
Ingredients: 1 cup besan (gram flour); to taste salt; 1/2 tsp. turmeric powder; 1/2 tsp. asafoetida; 1 tsp. roasted cumin powder; 1 cup yoghurt; 1 " ginger; 2 - green chilies; 1 cup spinach, chopped; 2 cups water; Tempering --; 2 tbsp. oil; 1/2 tsp. mustard seeds; 1 tsp. sesame seeds; 1 sprig curry leaves; 1/4 cup fresh grated coconut; 3 tbsp. coriander leaves, chopped; 2 tbsp. idli podi

Bethica Das @kitchen_flavours

Sharjah (UAE)

Khandvi is a traditional Gujarati snack that is usually served as a tea-time snack. It is very light, healthy and a melt in the mouth rolls, which is made out of besan (gram flour), yoghurt and other powdered spices.

But in this recipe I gave a slight twist by making a stuffed spinach based Khandvi. It was absolutely delicious and worth a try. Besides having them as snack, they can also be packed as a lunch box meal too.

Bethica Das @kitchen_flavours

Saved

Ingredients

1 cupbesan (gram flour)
to tastesalt
1/2 tsp.turmeric powder
1/2 tsp.asafoetida
1 tsp.roasted cumin powder
1 cupyoghurt
1" ginger
2- green chilies
1 cupspinach, chopped
2 cupswater
Tempering --
2 tbsp.oil
1/2 tsp.mustard seeds
1 tsp.sesame seeds
1 sprigcurry leaves
1/4 cupfresh grated coconut
3 tbsp.coriander leaves, chopped
2 tbsp.idli podi

Saved

Steps

1

Blanch the spinach in hot water for 5 minutes. Drain and set aside to cool. Puree it along with ginger and green chilies.
2

In a bowl, combine the besan, salt, turmeric powder, 1/4 tsp. asafoetida, cumin powder, yoghurt and the spinach puree. Mix everything well with a spoon.
3

Add 2 cups water and give it a whisk.
4

Cook in a non stick pan on a low flame for 12-15 minutes by stirring continuously till it is thick.
5

Spread directly on a plate (No need to grease). Top it up with coconut and idli podi.
6

When cool, cut into strips and gently roll them as shown.
7

Arrange on a serving plate.
8

Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the remaining asafoetida, curry leaves and sesame seeds. Saute for a few seconds and take off the flame.
9

Pout this tempering on the prepared khandvi. Garnish with the fresh grated coconut, coriander leaves and idli podi. Serve as a tea-time snack.