Cheese khandvi

Khandvi, also known as Patuli, is a savory snack in Maharashtrian cuisine as well as in Gujarati cuisine of India. It consists of yellowish, tightly rolled bite-sized pieces and is primarily made of gram flour and yogurt.

You have to be quick in spreading the cooked khandvi batter otherwise the batter thickens and becomes lumpy while spreading.

RECIPE 

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Serves: 4
INGREDIENTS:

• 1/2 cup chickpea flour/ besan
• 1/2 cup whisk curd
• 1/2 tsp salt 
• 1/2 ginger-chilli paste
• 1/4 tsp turmeric powder/ haldi
• 1 cup water
• 1/2 cup cheese, grated (For filling)
• 2 tbsp coriander leaves, finely chopped

FOR TEMPERING:

• 2 tsp oil
• 1/2 tsp mustard seeds 
• 1 tsp sesame seeds/ til
• 1 green chilli, finely chopped

METHOD:
KHANDVI

1. In a blender combine besan, fresh whisked curd, turmeric powder, ginger-chilli paste, salt, 1/2 cup water and blend all the ingredients well.
2. Add the leftover water (1/2 cup) and mix well. Batter is ready.
3. Take a broad pan to quickly cook khandvi. Stir and cook on a medium high flame continuously until dense. It takes 5-6 minutes to cook.
4. Take 4 plates and keep them upside down. Light oil the plates with brush.
5. Take a spatula of besan paste and spread immediately over the plate. Cover rest of the batter to prevent from cooling.
6. Spread the batter likewise over rest of the plates.
7. Allow it to cool for 10 minutes.
8. Khandvi is set and ready. Spread the grated cheese over khandvi.
9. Now, cut into 2 inch size and roll tight making sure there are no cracks forming on khandvi.

TEMPERING

1. Prepare the tempering, by heating oil.
2. Add mustard seeds, sesame seeds.
3. Turn off the flame and roast the sesame seeds. Add finely chopped green chilli.
4. Once the tempering splutter, pour it over the khandvi.
5. Garnish khandvi with cheese and coriander leaves.
6. Yummy cheese khandvi is ready to eat.