Indian Khandivi with Cheesy Twist

Today I am going to share my recipe for khandvi! Khandvi is a traditional Indian dish that is so simple to make!







Indian Khandivi with Cheesy Twist

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Servings: 14 to 16 rolls


Ingredients


For the Filling


1 cup chickpea flour

¾ cup yogurt

11/3 cup water

1tbsp ginger chili paste

¼ tsp turmeric powder

½ tsp sugar

1tsp salt


For the Filling


3 tbsp cream cheese

a pinch of salt

1 1/2tsp jalapeno finely chopped

1 tbsp bell peppers finely chopped


tempering

1 tbsp oil

1/2tsp mustard seed

1/2tsp sesame seed

5 to 6 curry leaves

1 green chili, cut into two halves(remove seeds)


Method


In a medium-sized pot mix chickpea flour, yogurt, ginger chili paste salt, turmeric powder, and powdered sugar. Add water in this mixture and make a smooth batter.



Try not to get any lumps, but if you get lumps don't worry, churn this mixture with the hand blender.


Next, fill a pressure cooker with about a1 and half a cup of water and put a steel stand at the bottom of the pot.


Now, place a khandvi mixture pot on the stand, cover the pressure cooker with the lid, whistle on. At high flame take 8 to 9 whistle.





Till the mixture is getting cooked, we will prepare the khandvi creamy filling.


In a small bowl take cream cheese and with the help of fork make a fine paste out of it. Add bell peppers and jalapenos in the cream cheese paste. Add salt in it and mix it well.



Take a baking tray.


Grease the tray lightly with a drop of oil.


After 8 to 9 whistle, allow the pressure cooker to cool down. Now open the pressure cooker and mix the khandvi batter properly so that there should not be any lumps.


Quickly pour about ½ to ⅔ cup of batter on a large plate and spread thinly and evenly with a spatula.


To make an even spread, you can also cover the batter with a cling wrap and roll a rolling pin on it, in one direction.






You have to be quick with the remaining batter too. Since even a bit of cooling and the batter, becomes likes very thick, difficult to spread.


Once it spread allow it, cool down two to three minutes.


Cut into equal-sized strips.


Now put 1 tsp of filling at the edge of each strip. Roll them from bottom to top.



Tempering


Take a small pan, add 1tbsp of oil, and put on medium heat. As oil gets warm add mustard seed, sesame seed, sweet neem leaves, chili to it.


Garnish your khandvi rolls with it.

Sprinkle little fresh coriander from the top, and your rolls are ready to be eaten!



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