Khandvi "Cannelloni" Gratin

• Nutrition Info (Per Serving - 2 Rolls):

  Calories: 280 kcal, Protein: 12g, Carbs: 25g, Fats: 14g, Fiber: 5g

• History/Origin:

  This dish bridges the gap between Gujarat and Italy. Khandvi (Patuli) is a 19th-century Gujarati snack made of gram flour and yogurt, known for its delicate, tight rolls. Cannelloni is an Italian cylindrical pasta served baked with a filling and sauce. This fusion uses the protein-rich chickpea flour sheets of Khandvi as a gluten-free pasta alternative, stuffed with a spinach-cheese filling and baked for a comforting finish.

  
  

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  • Ingredient List:

    • For Khandvi Sheets: 1 cup Besan (Gram Flour), 1 cup Sour Yogurt, 2 cups Water, ½ tsp Turmeric, Salt to taste.

    • For Filling: 2 cups Spinach (blanched & chopped), ½ cup Ricotta Cheese (or crumbled Paneer), ¼ cup Corn kernels, 1 tsp Black Pepper, Salt.

    • For Sauce/Topping: 1 cup Makhani Gravy (Tomato-Cashew base), ½ cup Mozzarella cheese (grated), 1 tsp Red Chili Flakes.

    • Tempering (Tadka): 1 tbsp Oil, 1 tsp Mustard Seeds, Curry Leaves.

    Detailed Method (Stovetop):

    1. Make Batter: Whisk besan, yogurt, water, turmeric, and salt into a smooth, lump-free batter.

    2. Cook Khandvi: Pour batter into a non-stick pan. Cook on medium heat, stirring constantly for 8-10 minutes until it thickens and leaves the sides.

    3. Spread & Fill: Quickly spread the batter thin on a greased surface (thali backside). Let cool for 2 minutes. Spread the spinach-ricotta-corn mixture over it.

    4. Roll: Cut into 4-inch strips and roll them gently (looser than traditional Khandvi).

    5. Bake: Arrange rolls in a baking dish. Pour hot Makhani gravy over the center. Sprinkle mozzarella.

    6. Finish: Broil/Grill in oven at 200°C (400°F) for 5-7 minutes until cheese bubbles. Pour the tempering over the top before serving.

    Pro Tips (Tidbits):

    • Spread Speed: You must spread the cooked batter within 30 seconds, or it sets and becomes unspreadable.

    • Texture: Do not overcook the batter; if it becomes rubbery, it won't roll.

    • Fusion Hack: Use ready-made marinara mixed with heavy cream if you don't have Makhani gravy.

    Instant Pot Method:

    1. Batter: In a steel bowl (Pot-in-Pot), whisk 1 cup Besan, 1 cup Yogurt, and 2.25 cups Water (slightly more water helps texture in IP), turmeric, and salt until perfectly smooth.

    2. Setup: Pour 1.5 cups water into the main steel liner of the Instant Pot. Place a trivet inside. Place the batter bowl on the trivet. Cover the bowl with a lid or foil to prevent steam drips.

    3. Cook: Close lid. Set to Pressure Cook (High) for 15 minutes.

    4. Release: Allow Natural Pressure Release (NPR) for 10 minutes, then manually release any remaining steam.

    5. The Critical Step: Open carefully. The batter will look set/jelly-like. Immediately whisk it vigorously with a wire whisk or immersion blender for 1-2 minutes until it becomes smooth, glossy, and spreadable.

    6. Spread: Quickly spread onto greased thalis while hot.

       
       

    Air Fryer Method:

    • Gratin Finish: After rolling and arranging in a small heat-proof dish with sauce and cheese, Air Fry at 180°C (350°F) for 4-5 minutes to melt the cheese.