Simple Way to Cook Delicious Panch Phoron Flavoured Stuffed Khandvi (Pressure Cooker Method - Fusion Style)

Panch Phoron Flavoured Stuffed Khandvi (Pressure Cooker Method - Fusion Style) Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “Panch Phoron Flavoured Stuffed Khandvi (Pressure Cooker Method - Fusion Style)" recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Panch Phoron Flavoured Stuffed Khandvi (Pressure Cooker Method - Fusion Style)

1. Prepare 1 cup of gram flour.
2. Take 1-2 tsp. of panch phoron powder (equal quantities of fennel, cumin, fenugreek, mustard & nigella seeds).
3. You need 1-2 of green chilies.
4. It’s 1 of ginger.
5. You need 1/2 tsp. of turmeric powder.
6. It’s to taste of salt.
7. Make ready 2-3 tbsp. of yoghurt.
8. Prepare 1 1/2 cups of water.
9. It’s 1-2 tbsp. of mustard oil.
10. You need of Tempering.
11. Prepare 2 tbsp. of oil.
12. Prepare 1 tsp. of cumin seeds.
13. Prepare pinch of asafoetida.
14. You need 1 tsp. of sesame seeds.
15. Take 1/2 cup of fresh grated coconut.
16. You need 1/2 cup of coriander leaves, chopped.
17. You need 2 tbsp. of kasundi to serve (opt).

Panch Phoron Flavoured Stuffed Khandvi (Pressure Cooker Method - Fusion Style) instructions

1. Grind together green chilies and ginger into a fine paste. Mix together besan, turmeric powder, panch phoron powder, salt and the ground paste..
2. Add the yogurt, mustard oil and water. Whisk well so that there are no lumps..
3. Pour into a bowl and pressure cook for 2-3 whistles..
4. Open the lid and immediately spread it on a steel plate, tray, corelle plate, counter top or melamine plate..
5. Sprinkle the coconut and coriander leaves..
6. After it cools down a bit, cut into strips with a knife or pizza cutter. Gently roll them from one end to the other & transfer to a serving plate..
7. Heat oil in a pan & temper with cumin seeds. Add the asafoetida and sesame seeds. Toss well and switch off the flame..
8. Pour the tempering over the arranged khandvi. Garnish with the remaining coconut and coriander leaves. Enjoy as a tea-time snack, breakfast or as an appetizer along with kasundi..