Indian Appetizer

Khandvi with Sprouts Filling Recipe

Name: Khandvi with Sprouts Filling Recipe
Prep time: PT10.00M
Cook time: PT20.00M
Total time: PT30.00M
Yield: 4.00
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 1.33 Cups Nestlé A+ Curd; 1 Cup Besan (Gram Flour); 1 Pinch Salt (To Taste); 0.25 Teaspoon Turmeric Powder; 1 Cup Water; 1 Tablespoon Oil; 0.5 Teaspoon Mustard Seeds; 0.5 Cup Sprouts; 1 Teaspoon Black Pepper; 3 Tablespoons Coriander Leaves; 2 Green Chillies; 3 Tablespoons Coconut

30Min

Medium

Recipe Variants

A popular Gujarati snack, also known as Patuli, Dahi Vadi or Suralichi Vadi in Maharashtra. This is made from chickpea flour and butter milk. This can be served warm or cold. This recipe also has sprouts as part of the filling which makes it super healthy.

Ingredients

4 Servings

1 Sachet

MAGGI Masala-ae-Magic

1.33 Cups

Nestlé A+ Curd

1 Cup

Besan (Gram Flour)

1 Pinch

Salt (To Taste)

0.25 Teaspoon

Turmeric Powder

1 Cup

Water

1 Tablespoon

Oil

0.5 Teaspoon

Mustard Seeds

0.5 Cup

Sprouts

1 Teaspoon

Black Pepper

3 Tablespoons

Coriander Leaves

Green Chillies

3 Tablespoons

Coconut

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Nutrition Value

Energy

199.29 kcal

Carbohydrates

21.21 g

Protein

8.76 g

Fats

9.13 g

Information per serving

Step 1

10 Min

Prepare ingredients as mentioned in the list. In a saucepan, mix together dahi, besan, turmeric powder, MAGGI Masala-ae-Magic, and salt to taste. Add water to make the batter of pouring consistency. Mix well to remove any lumps.

Step 2

5 Min

Cook on a high flame, stirring continuously, till the mixture begins to leave the sides of the pan.

Step 3

5 Min

Pour it immediately on the back of a thali and spread evenly by using a palette knife /spatula to get a very thin sheet. Let it dry for 2 minutes.

Step 4

5 Min

Heat the oil, add the mustard seeds. When it start to splutter, add the crushed sprouts, black pepper and green chillies. Sprinkle this over the thin layer of cooked besan.

Step 5

5 Min

Cut into 1½ -2 inch strips and roll into Khandvi. Garnish with chopped coriander leaves and grated coconut.

Step 1 of 5

Step 2 of 5

Cook on a high flame, stirring continuously, till the mixture begins to leave the sides of the pan.

Step 3 of 5

Pour it immediately on the back of a thali and spread evenly by using a palette knife /spatula to get a very thin sheet. Let it dry for 2 minutes.

Step 4 of 5

Heat the oil, add the mustard seeds. When it start to splutter, add the crushed sprouts, black pepper and green chillies. Sprinkle this over the thin layer of cooked besan.