Cheesy Spinach Khandvi

Ingredients list for Cheesy Spinach Khandvi

• 4-6 tablespoons Cheese spread
• 2 tablespoons Spinach puree
• 1 cup Gram flour (besan)
• 1 tablespoon Refined flour (maida)
• to taste Salt
• ½ teaspoon Ginger-garlic-green chilli paste
• ½ teaspoon Turmeric powder
• ½ teaspoon Red chilli powder
• 3 cups Buttermilk
• + for greasing Oil 1 tablespoon
• ½ teaspoon Mustard seeds
• 7-8 Curry leaves
• ¼ teaspoon Asafoetida

Method

1. Grease the back side of two large steel plates.
2. Put gram flour, refined flour, salt, ginger-garlic-green chilli paste, turmeric powder and chilli powder in a bowl. Add buttermilk, gradually, and keep whisking to make a smooth batter.
3. Heat a non-stick pan. Add the batter and cook, stirring continuously, for 4-5 minutes.
4. Add spinach puree, mix well and cook till the mixture begins to leave the sides of the pan.
5. Spread the cooked mixture on greased steel plates. Level it out with a palette knife and set aside to cool.
6. Spread 2-3 tablespoons of cheese spread on each, cut into thick strips and roll them tightly into khandvis.
7. Arrange the khandvis on a serving platter.
8. Heat oil in a non-stick pan. Add mustard seeds and when the seeds splutter, add curry leaves and asafoetida, mix and pour the tempering over the khandvis.
9. Serve immediately.