STUFFED SCHZWAN KHANDVI

                                                                                 STUFFED SCHZWAN KHANDVI.

This khandvi was a challenge from my niece Minu. Just phoned me out of the blue and challenged me to make this. So Minu this is my take on paneer chezwan khandvi. Hope you will make it soon and share the pictures.

 

 

 

1 cup gram flour
1 cup yogurt
1 cup water 1 teaspoon chilli paste
1/2 teaspoon ginger pate
1/4 teaspoon turmeric powder
3/4 teaspoon salt
1/4 teaspoon asafetida ( optional)

 

 

For tempering
2 tablespoons oil
1/2 teaspoon mustard seeds
For garnishing
2 tablespoons grated coconut
2 tablespoons chopped cilantro
2 trays for spreading the mixture

 

 

 

For stuffing
1 cup grated paneer
4 tablespoons schzwan  chutney
2 tablespoons finely chopped cilantro.

 

In a large bowl,  combine gram flour, yogurt, ginger paste, chilli paste, salt, asafetida  and turmeric. Mix all together, whisk adding little water at a time and prepare lump free batter. Transfer in a wide pan on cook on a medium heat stirring continuously for about 8- 10 minutes. (Take about a spoonful of mixture and spread on the prepared greased tray to make sure its done) Place a ladle full of the prepared mixture on the greased tray, spread evenly with spatula. Allow to cool slightly. Spread schzwan chutney  all over the khandvi top with grated paneer  and sprinkle chopped cilantro. Cut length wise about 2 inch apart and roll up gently. Place in the serving plate, pour the tempering all over the khandvi and garnish with grated coconut and cilantro. Enjoy the ever yummiest khandvi .