Name: Stuffed Khandvi (Paturi) recipe by suman prakash at BetterButter
Cook time: 12 min
Total time: 12 min
Yield: 4
Ingredients: 1 cup besan; 1/2 cup fresh curd mixed with 1 1/2 cups of water; 2 to 3 drops of lemon juice; 1 tsp green chilli paste; Red chilli powder to taste; 1/4 tsp oil for greasing; 1 tsp black mustard seeds; 1 tsp sesame seeds (optional); 1/2 tsp finely green chillies (optional); 1/2 cup grated and sauted carrot; Grated fresh coconut; 2 tbsp freshly grated coconut; 2 tbsp finely chopped coriander leaves; 1 tbsp oil; Salt to taste; 1/4 tsp turmeric powder; 5 to 6 curry leaves; 1 tbsp tomato ketchup

Ingredients Serving: 4

1 cup besan
1/2 cup fresh curd mixed with 1 1/2 cups of water
2 to 3 drops of lemon juice
1 tsp green chilli paste
Red chilli powder to taste
1/4 tsp oil for greasing
1 tsp black mustard seeds
1 tsp sesame seeds (optional)
1/2 tsp finely green chillies (optional)
1/2 cup grated and sauted carrot
Grated fresh coconut
2 tbsp freshly grated coconut
2 tbsp finely chopped coriander leaves
1 tbsp oil
Salt to taste
1/4 tsp turmeric powder
5 to 6 curry leaves
1 tbsp tomato ketchup

Instructions

Combine the besan, curd-water mixture, lemon juice, green chili paste, turmeric powder, red chili powder and salt together in a deep non-stick pan and mix well to make a smooth batter (taking care no lumps remain).
Cook on a low flame, while stirring continuously till it becomes thick (approx. 8-10 minutes). Spread a spoonful of the batter on a greased plate/cold slab (thali) and wait for a few seconds.
Now try to roll it up, if it doesn’t come out, then cook for few more minutes. Once it rolls up, it means the batter has the right consistency.
Next, divide the batter into two equal portions. Spread each portion on reverse greased side of 2 thalis (approximately 10" in diameter) evenly to make a thin uniform layer using a spatula while the batter is still hot.
To prepare the stuffing, mix grated and sauted carrot, grated fresh cocunut and tomato ketchup
While the Batter is still spread on the thali, evenly spread the prepared stuffing over it.
When cool, cut the khandvi on each thali and roll up each gently.
Repeat the process with the remaining batter.
For the tempering, just before serving heat oil in a small non-stick pan and add mustard seeds.
When the seeds crackle, add sesame seeds, curry leaves and green chillies and sauté on a medium flame for a few seconds
Pour the tempering over the khandvis. Serve immediately garnished with coconut and coriander.

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