Coconut stuffed Mango Khandvi

Name: Coconut stuffed Mango Khandvi
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 1/4 cup gram flour (besan); 1/2 cups raw mango puree; 2 tablespoons grated coconut; 1 cup curd or 2 cups buttermilk; 1 teaspoon ginger green chilli paste; 1/2 teaspoon salt or to taste; 1/2 teaspoon Turmeric powder; 1/2 teaspoon Lemon juice(optional); For tempering; 2 tablespoons oil; 2 pinch Asafoetida/hing; 1 teaspoon Mustard seeds; 2 sprigs curry leaves; 1 teaspoon white sesame seeds; For the garnish; 2 teaspoons scraped coconut; 1-2 sprigs Fresh coriander leaves or curry leaves chopped

Sanchita Mittal @sm_thechef

Delhi

#mothersday
Making khandvi is an Art and I have learnt this art from my Mom.
Khandvi is a well known savoury snack in Gujrati Cusine and is relished by all.
Today I am presenting here an innovative version of khandvi which is stuffed with coconut and made with mango purée.
This is my loving mom's favourite recipe.
I saw my grandma and my mom spreading the hot batter on thalis with their palms and fingers.
Hats off to their patience and diligence.

Sanchita Mittal @sm_thechef

Saved

Ingredients

30 minutes

6 servings

1 1/4 cupgram flour (besan)
1/2 cupsraw mango puree
2 tablespoonsgrated coconut
1 cupcurd or 2 cups buttermilk
1 teaspoonginger green chilli paste
1/2 teaspoonsalt or to taste
1/2 teaspoonTurmeric powder
1/2 teaspoonLemon juice(optional)
For tempering
2 tablespoonsoil
2 pinchAsafoetida/hing
1 teaspoonMustard seeds
2 sprigscurry leaves
1 teaspoonwhite sesame seeds
For the garnish
2 teaspoonsscraped coconut
1-2 sprigsFresh coriander leaves or curry leaves chopped

Saved

Steps

30 minutes

1

Sieve besan to remove any lumps and keep in a bowl.
2

Wash, peel, chop and boil the raw mango and make puree in a mixer.
3

Mix the besan with mango puree, ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain
4

Cook this mixture, stirring continuously, in a thick bottomed pan till it becomes a smooth and thick batter, consistency should be very thick.
5

Quickly spread portions of the mixture over the warm thalis with the help of your fingers or the outside bottom surface of a bowl, as thinly as possible while the batter is still hot.
6

When cool, (approximately after 3 minutes) cut into strips with the help of a knife, two inches wide and sprinkle the grated coconut evenly on the thalis.
7

Now roll the khandvi strips tightly with light pressure of your fingers and arrange in a plate.
8

For tempering
Heat two tablespoons of oil and add a pinch of asafoetida, sesame seeds and mustard seeds and curry leaves.
9

When they splutter, pour over the rolled khandvi pieces.
10

Serve garnished with scraped coconut and chopped coriander/curry leaves.