Khandvi with spinach sauce by chef hrithik bhagat

By hrithik bhagat

Mar, 23rd

624

Servings

2 persons

Cook Time

45 minutes

Ingredients

13 - 15

Ingredients

Gram Flour 120 gms
Curd 230 ml
Ginger garlic paste 25gms
Green chillies 2 nos
Lemon juice 5 ml
Mustard seeds 2 gms
Coriander leaves 30 gms
Oil 20 ml
Tumeric 5 gms
Hing 1 gm
Grated coconut 50 gms
Salt As needed
Water To adjust consistency
Spinach 100 gms
Cheese 50 gms

Instructions

Make a thin batter Out of gram flour using gram flour, curd , Ginger-Garlic paste , hing and tumeric powder.
Boil Water with a pinch of sugar and blanch the spinach in the water for 1 min and make a paste out of it
Make a bechamel sauce with cheese in it (morney) and add the spinach pure.
Cook the gram flour batter till it thickens and then quickly spread it on a oiled surface. Sprinkle some chopped coriander and shredded coconut. Roll it to desired size.
To plate spread the spinach pure tin the plate then arrange corn and fresh chilli flakes on it. Place the khandvi in the centre. Serve hot.

Other recipes

Rajsthani Makki Dhokla

517

Jan, 9th

Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.