Stuffed Khandvi... khandvi is a bite size popular Gujarati snack which is made using gram flour and yogurt but I wanted to make a vegan khandvi so I have made it with coconut milk and my favorite raw mangoes...and stuffed it with mint-coriander chutney and grated fresh coconut and it turned out awesome...these soft, melt in mouth cooked gram flour rolls are perfect snack to enjoy with evening tea or coffee or as a party snack that can be made ahead of time or as a breakfast dish...
Ingredients 🌿: 🔸1 cup gram flour.
🔸2 cups water.
🔸1 tbsp raw mango puree.
🔸1 tsp lemon juice
🔸1/2 cup coconut milk.
🔸1 tsp turmeric powder.
🔸1+1/2 tsp salt.
🔸1 tsp ginger-green chilli paste.
🔸1 tsp mustard seeds.
🔸1 tsp sesame seeds.
🔸2 tbsp mint-coriander chutney.
🔸2 tbsp grated fresh coconut.
🔸 Fresh coriander leaves for garnishing.
🔸2 tsp oil(1 tsp for tempering and 1 tsp for greasing).
Instructions : 🔹Grease the back of 3-4 or more thalis or any clean flat surface.
🔹In a mixing bowl combine gram flour, turmeric powder, salt, coconut milk, raw mango puree, lemon juice, ginger-green chilli paste and water and using a whisk mix everything well to form a smooth lump free batter.
🔹 Transfer this batter to a kadhai or wok and put it on a medium flame to cook. 🔹Let it boil and keep stirring continuously to avoid formation of lumps. I use a whisk to stir. Cook for 8-10 minutes or until the batter becomes thick and spreadable.
🔹To check if the batter is properly cooked or not, spread a little batter on the back of a small plate. If it sets and rolls out smoothly then it's done otherwise it needs to be cooked more.
🔹Once ready spread the mixture quickly on the greased plates to form a thin uniform layer.
🔹Once the batter cools and sets cut 1.5 inches strips and start rolling (check out my story). Continue doing the same with all the strips.
🔹For the tempering heat oil in a pan , add mustard seeds and once they crackle add sesame seeds and turn off the gas immediately.
🔹Spread the tadka or tempering on the khandvi rolls, garnish with fresh coriander leaves and serve.
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