Clean and boil spinach in an open pan

When spinach leaves turn soft switch off the flame and blanch it under the cold water

This will help in retaining the green colour
Set aside to cool

Now in a bowl, take besan, salt, yoghurt and the spinach puree.

Make paste of ginger and green chilli and add to the bowl Mix everything well with a whisker

Add the water and whisk it well so that there are no lumps.

Keep a non stick pan on the flame and cook the batter on a low flame by continuously stirring

Cook for 12-15 minutes till it leaves the sides of the pan and becomes thick.

Grease a silicon sheet and keep aside

Now to taste if the batter is cooked, spread a tsp. of it on silicon sheet and try rolling it.

If it's rolled easily, then the batter is done.

Switch off the flame and immediately start spreading on the greased silicon sheet or back of a steel plate.

Spread grated paneer and some grated cheese if you like, on the rolled khandavi

Sprinkle some chilli flakes and fresh grated coconut

Roll the spread khandavi in strips
Cut them into the desired size

For tempering

Heat oil in a pan and temper with mustard seeds.
Once it splutters add asafoetida, and sesame seeds.

Pour the tempering on the prepared khandvi.

Garnish with the fresh grated coconut and coriander leaves.

Serve paneer stuffed spinach khandavi with tea ☕️