Pomegranate Flavoured Stuffed Khandvi Recipe
Pomegranate Flavoured Stuffed Khandvi Recipe is a flavourful khandvi usual from the different. This khandvi batter is made using fresh pomegranate juice and stuffed with a delicious paneer filling. Great to be served at tea with some adrak chai.
Pomegranate Flavoured Stuffed Khandvi is a twist to the classic Gujarati khandvi. The khandvi batter here is made using fresh pomegranate juice, that adds a lovely flavour and colour to the khandvi.
These khandvis are stuffed with a paneer stuffing that also includes, coconut and sesame seeds that add a bite to the khandvi.
Delicious Pomegranate Flavoured Stuffed Khandvis can be served at tea time or even be packed in snack boxes.
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For pomegranate khandvi
- 1/2 cup Gram flour (besan)
- 1/2 cup Curd (Dahi / Yogurt)
- 1 cup Pomegranate juice
- 1-1/2 teaspoon Red Chilli powder
- Salt , to taste. For stuffing
- 2 tablespoons Paneer (Homemade Cottage Cheese) , grated
- 2 tablespoons Fresh coconut , grated
- 1-2 teaspoons Sugar
- 1 Green Chilli , chopped
- 1 tablespoon Coriander (Dhania) Leaves , finely chopped
- 1/2 teaspoon Sesame seeds (Til seeds)
- Salt , to taste For tadka
- 1/2 tablespoon Oil
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- Asafoetida (hing) , a pinch
- 1 Green Chilli , chopped For garnishing
- Coriander (Dhania) Leaves , Few sprigs chopped
- Fresh coconut , grated
How to make Pomegranate Flavoured Stuffed Khandvi Recipe
To begin making Pomegranate Flavoured Stuffed Khandvi, in a mixing bowl, combine the paneer, along with fresh coconut, sugar, green chilli, cilantro, sesame seeds and salt to taste.
The next step is to make the Pomegranate Khandvi.
In a mixing bowl, combine besan, yogurt, pomegranate juice, red chilli powder and salt to taste.
Using a whisk, mix well to form a smooth batter.
Rest it for about 20-25 minutes. After this cook the mixture in a pan and stir constantly so that no lumps are formed. Cook it till it becomes really thick and soft.
Once it is very thick, spread just a little on the kitchen counter to check the batter is ready or not). If you are able to roll it than the batter is ready. If not, then cook it for some more time.
Once the batter is ready, spread it on the kitchen counter or on the greased inverted Thali. Spread into a thin layer using a bowl or a palette knife.
Once it is cool, cut it into strips. Once it is done spread the stuffing mixture all over the khandvi and roll them tightly.
Heat 1 tablespoon of oil in a pan and add mustard seeds, chopped green chillies and asafoetida.
When they splutter, pour it over the Pomegranate flavoured khandvi. Garnish it with chopped cilantro and grated coconut.