Khandvi is a famous Gujrati snack. Here I Have given a twist to regular gujju snack with paneer masala which is spicy and rich in taste. Enjoy stuffed paneer-masala khandvi.



Preparation And Cooking Time

30 Min.



Cooking Method :   

  1 Cup Fine Gram Flour (Chana Dal Aata) 

  1 Cup Curd                                            

  2 Cup Water                                          

  1 Tsp Salt or to taste                           

  1 Tbsp Ginger-Chilli Paste

  1/4 Tsp Turmeric Powder

  A pinch of Asofoetida (Hing)

For Tempering-

  2 Tbsp Oil

  1Tsp Mustard Seeds

  Few Curry leaves

  Fresh coriander

  100 Gram Paneer (Cottage Cheese)

For Dry Masala –

 1/2 Tsp Chaat Masala

1/2 Tsp Red Chilli Powder

 1/4 Tsp Salt                                    

  1/2 Tsp Black Pepper Powder

Add curd in a bowl and beat well.

Sieve gram flour. Mix well.

Add 2 cup of water and mix it well. Make sure it should be lump free.

Add turmeric powder, asofoetida, salt and ginger-chilli paste.

Add in a heavy bottom pan. Stir continuous.

Flame should be on low to medium. The batter has started to thicken.

For checking the right consistency spread batter on a plate. Allow to cool for a minutes. Try rolling it, if it rolls smoothly it means the batter has the right consistency.

Spread the prepared batter on a clean kitchen flat form or you can also spread on steel plates.

Grate paneer (cottage cheese) on it.

Mix chaat masala, red chilli powder, black pepper powder and salt in a bowl.

Sprinkle mix dry masala.

Make cuts on it with a knife. Roll it carefully.

Place them on a plate. How beautiful they come out.

Heat oil in a pan, crackle mustard seeds. Add curry leaves. Switch off the flame.

Sprinkle fresh coriander. Pour prepared tempering over it.

Again sprinkle dry masala and grated paneer on prepared khandvi rolls.

Homemade paneer masala khandvi is ready to eat!!

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