Panch Phoron Flavoured Stuffed Khandvi (Pressure Cooker Method - Fusion Style)

Name: Panch Phoron Flavoured Stuffed Khandvi (Pressure Cooker Method - Fusion Style)
Cuisine: Indian
Ingredients: 1 cup gram flour; 1-2 tsp. panch phoron powder (equal quantities of fennel, cumin, fenugreek, mustard & nigella seeds); 1-2 green chilies; 1 ginger; 1/2 tsp. turmeric powder; to taste salt; 2-3 tbsp. yoghurt; 1 1/2 cups water; 1-2 tbsp. mustard oil; Tempering; 2 tbsp. oil; 1 tsp. cumin seeds; pinch asafoetida; 1 tsp. sesame seeds; 1/2 cup fresh grated coconut; 1/2 cup coriander leaves, chopped; 2 tbsp. kasundi to serve (opt)

Bethica Das @kitchen_flavours

Sharjah (UAE)

Khandvi is a very delicious Gujarati savoury snack, best relished with green chutney. This involves a lot of stirring the batter till you get the desired consistency. So today let me share an easier method by cooking in a pressure cooker. This not only saves your time but is also hassle free.

I gave a slight twist to the original recipe by adding some panch phoron powder for a bit of a Bengali flavour. The end product was a simply amazing concoction of flavours. You can relish with a dash of kasundi as an accompaniment.

Bethica Das @kitchen_flavours

Saved

Ingredients

1 cupgram flour
1-2 tsp.panch phoron powder (equal quantities of fennel, cumin, fenugreek, mustard & nigella seeds)
1-2green chilies
1ginger
1/2 tsp.turmeric powder
to tastesalt
2-3 tbsp.yoghurt
1 1/2 cupswater
1-2 tbsp.mustard oil
Tempering
2 tbsp.oil
1 tsp.cumin seeds
pinchasafoetida
1 tsp.sesame seeds
1/2 cupfresh grated coconut
1/2 cupcoriander leaves, chopped
2 tbsp.kasundi to serve (opt)

Saved

Steps

1

Grind together green chilies and ginger into a fine paste. Mix together besan, turmeric powder, panch phoron powder, salt and the ground paste.
2

Add the yogurt, mustard oil and water. Whisk well so that there are no lumps.
3

Pour into a bowl and pressure cook for 2-3 whistles.
4

Open the lid and immediately spread it on a steel plate, tray, corelle plate, counter top or melamine plate.
5

Sprinkle the coconut and coriander leaves.
6

After it cools down a bit, cut into strips with a knife or pizza cutter. Gently roll them from one end to the other & transfer to a serving plate.
7

Heat oil in a pan & temper with cumin seeds. Add the asafoetida and sesame seeds. Toss well and switch off the flame.
8

Pour the tempering over the arranged khandvi. Garnish with the remaining coconut and coriander leaves. Enjoy as a tea-time snack, breakfast or as an appetizer along with kasundi.