Instructions

The next step is to make the Pomegranate Khandvi.

In a mixing bowl, combine besan, yogurt, pomegranate juice, red chilli powder and salt to taste.

Using a whisk, mix well to form a smooth batter.

Rest it for about 20-25 minutes. After this cook the mixture in a pan and stir constantly so that no lumps are formed. Cook it till it becomes really thick and soft.

Once it is very thick, spread just a little on the kitchen counter to check the batter is ready or not). If you are able to roll it than the batter is ready. If not, then cook it for some more time.

Once the batter is ready, spread it on the kitchen counter or on the greased inverted Thali. Spread into a thin layer using a bowl or a palette knife.

Once it is cool, cut it into strips. Once it is done spread the stuffing mixture all over the khandvi and roll them tightly.

Heat 1 tablespoon of oil in a pan and add mustard seeds, chopped green chillies and asafoetida.

When they splutter, pour it over the Pomegranate flavoured khandvi. Garnish it with chopped cilantro and grated coconut.

Serve Pomegranate flavoured khandvi with Dhaniya Pudina Chutney and hot Masala Chai.