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

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, panch phoron flavoured stuffed khandvi (pressure cooker method - fusion style). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Panch Phoron Flavoured Stuffed Khandvi (Pressure Cooker Method - Fusion Style) is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Panch Phoron Flavoured Stuffed Khandvi (Pressure Cooker Method - Fusion Style) is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have panch phoron flavoured stuffed khandvi (pressure cooker method - fusion style) using 17 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Panch Phoron Flavoured Stuffed Khandvi (Pressure Cooker Method - Fusion Style):
  1. Get 1 cup gram flour
  2. Get 1-2 tsp. panch phoron powder (equal quantities of fennel, cumin, fenugreek, mustard & nigella seeds)
  3. Take 1-2 green chilies
  4. Prepare 1 ginger
  5. Get 1/2 tsp. turmeric powder
  6. Get to taste salt
  7. Get 2-3 tbsp. yoghurt
  8. Prepare 1 1/2 cups water
  9. Take 1-2 tbsp. mustard oil
  10. Prepare Tempering
  11. Make ready 2 tbsp. oil
  12. Make ready 1 tsp. cumin seeds
  13. Prepare pinch asafoetida
  14. Prepare 1 tsp. sesame seeds
  15. Make ready 1/2 cup fresh grated coconut
  16. Get 1/2 cup coriander leaves, chopped
  17. Take 2 tbsp. kasundi to serve (opt)
Steps to make Panch Phoron Flavoured Stuffed Khandvi (Pressure Cooker Method - Fusion Style):
  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.

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