Steps to Make Super Quick Homemade Panch Phoron Flavoured Stuffed Khandvi (Pressure Cooker Method - Fusion Style)

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, panch phoron flavoured stuffed khandvi (pressure cooker method - fusion style). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Panch Phoron Flavoured Stuffed Khandvi (Pressure Cooker Method - Fusion Style) is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Panch Phoron Flavoured Stuffed Khandvi (Pressure Cooker Method - Fusion Style) is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook panch phoron flavoured stuffed khandvi (pressure cooker method - fusion style) using 17 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Panch Phoron Flavoured Stuffed Khandvi (Pressure Cooker Method - Fusion Style):

1. Get 1 cup gram flour
2. Take 1-2 tsp. panch phoron powder (equal quantities of fennel, cumin, fenugreek, mustard & nigella seeds)
3. Get 1-2 green chilies
4. Prepare 1 ginger
5. Make ready 1/2 tsp. turmeric powder
6. Make ready to taste salt
7. Take 2-3 tbsp. yoghurt
8. Prepare 1 1/2 cups water
9. Take 1-2 tbsp. mustard oil
10. Prepare Tempering
11. Make ready 2 tbsp. oil
12. Make ready 1 tsp. cumin seeds
13. Take pinch asafoetida
14. Get 1 tsp. sesame seeds
15. Get 1/2 cup fresh grated coconut
16. Prepare 1/2 cup coriander leaves, chopped
17. Take 2 tbsp. kasundi to serve (opt)

Instructions to make Panch Phoron Flavoured Stuffed Khandvi (Pressure Cooker Method - Fusion Style):

1. Grind together green chilies and ginger into a fine paste. Mix together besan, turmeric powder, panch phoron powder, salt and the ground paste.
2. Add the yogurt, mustard oil and water. Whisk well so that there are no lumps.
3. Pour into a bowl and pressure cook for 2-3 whistles.
4. Open the lid and immediately spread it on a steel plate, tray, corelle plate, counter top or melamine plate.
5. Sprinkle the coconut and coriander leaves.
6. After it cools down a bit, cut into strips with a knife or pizza cutter. Gently roll them from one end to the other & transfer to a serving plate.
7. Heat oil in a pan & temper with cumin seeds. Add the asafoetida and sesame seeds. Toss well and switch off the flame.
8. Pour the tempering over the arranged khandvi. Garnish with the remaining coconut and coriander leaves. Enjoy as a tea-time snack, breakfast or as an appetizer along with kasundi.

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