Pomegranate Flavoured Stuffed Khandvi
An Irresistible Twist on a Gujarati Classic
Pomegranate Flavoured Stuffed Khandvi brings a delightful twist to the traditional Gujarati snack. By incorporating the natural sweetness and vibrant color of pomegranate juice, this dish stands out not only for its taste but also its visual appeal. The soft, delicate rolls are stuffed with a flavorful filling of paneer, coconut, and fresh herbs, then finished off with a tempered mustard-seed topping that adds a layer of crunch and spice. A perfect snack for festive occasions or casual gatherings, this recipe brings a touch of Gujarat to your table with a burst of pomegranate goodness.
Course: Snack
Cuisine: Gujarati
Diet: Vegetarian
Ingredients
For the Pomegranate Khandvi Batter:
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 1/2 cup |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Pomegranate juice | 1 cup |
| Red Chilli powder | 1-1/2 teaspoons |
| Salt | To taste |
For the Stuffing:
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese), grated | 2 tablespoons |
| Fresh coconut, grated | 2 tablespoons |
| Sugar | 1-2 teaspoons |
| Green Chilli, chopped | 1 |
| Coriander (Dhania) Leaves, finely chopped | 1 tablespoon |
| Sesame seeds (Til seeds) | 1/2 teaspoon |
| Salt | To taste |
For the Tadka (Tempering):
| Ingredient | Quantity |
|---|---|
| Oil | 1/2 tablespoon |
| Mustard seeds (Rai / Kadugu) | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Green Chilli, chopped | 1 |
For Garnishing:
| Ingredient | Quantity |
|---|---|
| Coriander (Dhania) Leaves, chopped | A few sprigs |
| Fresh coconut, grated | As needed |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Serving Size: 4-6 servings
Instructions:
Prepare the Stuffing:
- Make the Filling: In a small mixing bowl, combine the grated paneer, fresh grated coconut, sugar, chopped green chilli, finely chopped coriander leaves, sesame seeds, and a pinch of salt. Mix everything well and set it aside for later use.
Make the Pomegranate Khandvi Batter:
- Mix the Ingredients: In a larger mixing bowl, add the gram flour (besan), curd (yogurt), pomegranate juice, red chilli powder, and salt. Whisk the mixture thoroughly until it forms a smooth batter with no lumps.
- Rest the Batter: Allow the batter to rest for 20-25 minutes, giving it time to thicken slightly and ensure the flavors meld together.
Cooking the Khandvi Batter:
- Cook the Batter: In a heavy-bottomed pan, pour the batter and start cooking it over low-medium heat. Stir constantly with a spatula to avoid any lumps from forming. Keep stirring until the batter thickens and starts to pull away from the sides of the pan. This step is crucial for achieving the right consistency.
- Check the Consistency: To test if the batter is ready, spread a small amount onto a greased surface (such as a marble countertop or an inverted plate). If you can easily roll it up without it sticking, the batter is ready. If it feels too sticky, continue cooking for a few more minutes until it reaches the right consistency.
Assemble the Khandvi:
- Spread the Batter: Once the batter is cooked and thickened, spread it out evenly on the greased kitchen counter or on a greased inverted thali (a round plate). Use a palette knife or the back of a spoon to spread it into a thin, even layer.
- Cool the Layer: Allow the batter to cool for a few minutes. Once it’s just warm, cut it into strips, about 1-2 inches wide.
- Fill and Roll: Spoon a small amount of the prepared stuffing mixture onto each strip of khandvi. Gently roll the khandvi into tight rolls, ensuring the stuffing stays inside.
Prepare the Tadka (Tempering):
- Heat the Oil: In a small pan, heat the oil over medium heat. Add the mustard seeds, chopped green chillies, and a pinch of asafoetida (hing).
- Fry the Mustard Seeds: Once the mustard seeds start to splutter, pour the hot tempering mixture over the stuffed khandvi rolls.
Garnish and Serve:
- Garnish the Khandvi: Sprinkle the khandvi rolls with freshly chopped coriander leaves and grated coconut for a fragrant finish.
- Serve: Serve the Pomegranate Flavoured Stuffed Khandvi warm, with a side of fresh Dhaniya Pudina (Coriander Mint) Chutney and a hot cup of Masala Chai for a delightful snack experience.
Tips & Variations:
- For a Spicier Kick: Add more green chillies to the stuffing mixture if you prefer a spicier version of khandvi.
- Pomegranate Variations: You can use both the juice and some pomegranate seeds to add a crunchy texture to the rolls.
- Make it Vegan: For a vegan version, substitute the paneer with tofu or a vegan cheese alternative, and use plant-based yogurt.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 160-180 kcal |
| Protein | 5-7 g |
| Carbohydrates | 18-20 g |
| Fiber | 2-3 g |
| Fat | 7-8 g |
| Sodium | 200-250 mg |
| Sugar | 3-4 g |
Conclusion:
Pomegranate Flavoured Stuffed Khandvi offers a beautiful blend of flavors with the slight tartness of pomegranate, the creamy richness of paneer, and the nutty crunch of sesame seeds. This recipe is an innovative twist on the beloved Gujarati classic, and it is sure to be a hit at your next gathering. Serve it with a side of refreshing chutney and a cup of spiced tea for a perfect teatime snack.
