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Main Ingredients | Cheese spread, Spinach puree |
Cuisine | Gujarati |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
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
- Grease the back side of two large steel plates.
- 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.
- Heat a non-stick pan. Add the batter and cook, stirring continuously, for 4-5 minutes.
- Add spinach puree, mix well and cook till the mixture begins to leave the sides of the pan.
- Spread the cooked mixture on greased steel plates. Level it out with a palette knife and set aside to cool.
- Spread 2-3 tablespoons of cheese spread on each, cut into thick strips and roll them tightly into khandvis.
- Arrange the khandvis on a serving platter.
- 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.
- Serve immediately.
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