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Kalakhattha Mango Stuffed Khandvi

Khandvi is a Gujarati snacks which is made with gram flour(besan). I have shared another version of Khandvi earlier and you can find it here. Making khandvi is easy however it’s very important to get the right consistency of batter. Kalakhattha khandvi uses ingredients like Indian blackberry (Jamun), beetroot and some spices and stuffed with khatta meetha raw mango chutney or chundo. Jamun and beetroot gives a nice color and different taste then normal khandvi. The khatta meetha and tikha taste of this recipe gives a nice twist to khandvi. All colors are natural color in the recipe.

 

Stuffed Khandvi

Khandvi is a famous Gujarati snacks. Khandvi is prepared using besan (gram flour) and curd and tempered with curry leaves, mustard and sesame seeds. Making it first few times until you get hang of it, requires lot of patience. The very important step is getting the mixture consistency right and time taken to spread. It took me three iterations to get the right consistency of mixture and to make it perfect. Khandvi is garnished with fresh grated coconut and coriander leaves. I also have tried a little variation by stuffing the khandvi with shredded coconut, coriander leaves and beetroot. You can either skip the stuffing or make it as per your choice.

Tilkut

”Happy Makara Sankranti” !!
Tilkut (sesame seeds bar) is a winter snack and is made during the festival of Makara Sankranti. People celebrate this festival in different ways in different parts of the country. In Bihar people celebrate it by taking early shower and performing puja. They eat chuda (Poha) with Dahi(Curd) with jaggrey or sugar and Tilkut laddos along with that. Tilkut is very easy to make and tastes awesome.