Kalakhattha Mango Stuffed Khandvi
Servings Prep Time
2-3People 25Minutes
Cook Time
30Minutes
Servings Prep Time
2-3People 25Minutes
Cook Time
30Minutes
Ingredients
For mango stuffing
For kalakhattha khandvi
For tempering
For garnishing & stuffing
Instructions
For sweet & sour mango
  1. Peel half of the raw mango and grate it.
  2. Heat oil in frying pan at medium heat. Add cumin seeds and fennel seeds. Once it starts crackling, add chili. Wait till it gets brown. Add grated raw mango, little salt and saute at medium heat for 3 minutes.
  3. Add jaggrey and cook till jaggrey gets melted and mango gets tender and little dry in 5 minutes.
  4. Once it done, transfer the cooked mango chutney into a bowl. Let it cool down.
For kalakhattha khandvi
  1. Remove the seeds from jamun, grind it with grated beetroot and 1/2 cup water. Add little water at a time and make a smooth puree. Keep it aside.( you can find frozen jamun in Indian grocery store).
  2. In a mixing bowl, add yogurt, roasted cumin powder, chili, ginger paste, salt, besan, blackberry and beetroot puree and mix using wire whisker to make a smooth paste. Add 1/2 cup water and make a batter. Keep it aside.
  3. Line two chopping board with aluminium foil. You can also spread it either on flat thali or granite kitchen counter. Keep this ready before you start cooking the mixture.
  4. Now, Turn on the stove at medium heat. Place a non-stick pan and pour the besan paste in it. Stir it with rubber spatula continuously while cooking. After 6 minutes of cooking, batter will start getting thicker. Ensure the mixture does not get any lumps by mixing it continuously.
  5. Continue cooking and stirring until batter gets thick consistency and is cooked well for about 11-12 minutes. Please note this time would very depending on your heat level and pan used in making this. So, please keep checking the batter consistency using the process mentioned below while you are cooking it.
  6. To check the khandavi batter, take some cooked batter while it is cooking and spread on thali and let it cool. Try to roll and check if you are able to roll it, if not, cook it another minute or so. Once it is cooked to a state where you are able to roll the batter after it is cools down, turn off the heat.
  7. Quickly spread the cooked batter evenly using rubber spatula on lined board if possible in rectangular shape. Spread it as thin as possible while the batter is still hot.
  8. Let it cool down completely for about 10 minutes. When it gets cold, cut in to 2” wide and sprinkle some sweet & sour mango chutney or chundo, grated coconut.
  9. Start rolling from edges gently and make a roll. Do not roll it tightly.
  10. Make rest of the rolls and keep it in a plate.
  11. To make tempering, heat oil in a pan, add mustard seeds and hing. When they splutter turn off the heat.
  12. Pour tadka on khandavi roll using spoon evenly. keep it in fridge for 15 minutes. Garnish with coconut and coriander leaves.
  13. Kalakhattha mango stuffed khandvi is ready to be served.
  14. Enjoy khattha meetha stuffed khandvi as a appetizer or snacks.
Recipe Notes

Stuffed Khandavi

 

1. If batter is not cook properly then it will be sticky and will get stuck on the board and you will not be able to make the roll.

2. If batter gets over cooked, it will get more thick and then you will not able to spread properly.

3. You need to spread the cooked mixture quickly while it is hot else it will get thicker as it cools down and you would not be able to spread it.