How to Make Gordon Ramsay Panch Phoron Flavoured Stuffed Khandvi (Pressure Cooker Method - Fusion Style)

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, panch phoron flavoured stuffed khandvi (pressure cooker method - fusion style). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Panch Phoron Flavoured Stuffed Khandvi (Pressure Cooker Method - Fusion Style) is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Panch Phoron Flavoured Stuffed Khandvi (Pressure Cooker Method - Fusion Style) is something that I’ve loved my whole life.

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

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

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