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Coconut-Stuffed Khandvi with Pink Coconut-Curd Chutney Recipe

Recipe By Prayag Das
#Mumbai Coconut-Stuffed Khandvi with Pink Coconut-Curd Chutney is a colorful, modern take on a classic Gujarati snack. Soft, rolled khandvi is filled with a fresh coconut-coriander mix and topped with a mustard seed tempering. Paired with a vibrant pink chutney made from beetroot, coconut, and curd, this dish is flavorful, light, and perfect for festive or elegant snacking.
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Coconut-Stuffed Khandvi with Pink Coconut-Curd Chutney
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Ingredients for Coconut-Stuffed Khandvi with Pink Coconut-Curd Chutney Recipe

  • As required Ingredients
  • As required For Khandvi Batter:
  • 1/2 gram * Aashirvaadflour (besan) –
  • 2 cup * Buttermilk – (or yogurt + water
  • As required whisked)
  • 0.13 tsp * Aashirvaad Turmeric powder –
  • As required * Aashirvaad Salt – to taste
  • 1/2 tsp * Ginger-green chili paste – (optional)
  • As required * Asafoetida (hing) – a pinch (optional)
  • As required For coconut filling:
  • 1/4 cup * Fresh grated coconut –
  • 1 tbsp * Coriander leaves (finely chopped) –
  • 1/2 nos * Green chili (finely chopped) – (optional)
  • 1/4 tsp * sugar –
  • 1/2 tsp * Lemon juice –
  • As required * Aashirvaad Salt – to taste
  • As required For tempering:
  • 3/4 tbsp * oil –
  • 1/2 tsp * Mustard seeds –
  • 1.50 nos * Green chilies (slit) – – (optional)
  • As required For Pink Coconut-Curd Chutney:
  • As required chutney ingredients:
  • 1/2 cup * Fresh grated coconut –
  • 1/4 cup * Curd (yogurt) – (thick
  • As required fresh)
  • 2.50 tbsp * Beetroot – –(boiled or raw
  • As required peeled and chopped)
  • 1/2 nos * Green chili –
  • 1/4 inch * Ginger – (optional)
  • 1.50 tbsp * Roasted chana dal (dalia) – to (optional
  • As required for thickness)
  • As required * salt – to taste
  • As required * Water – as needed
  • As required Optional Chutney Tempering:
  • 1/2 tsp * oil –
  • 1/4 tsp * Mustard seeds –
  • 1/2 nos * Dry red chili –

Directions: Coconut-stuffed Khandvi With Pink Coconut-curd Chutney Recipe

  • STEP 1.Method
  • STEP 2.Step 1: Prepare the Khandvi Batter
  • STEP 3.1. In a bowl, whisk gram flour, buttermilk, turmeric, salt, ginger-chili paste, and hing until smooth.
  • STEP 4.2. Pour into a non-stick pan. Cook on medium-low heat, stirring constantly until it thickens (~8–10 mins).
  • STEP 5.3. To test: spread a little on a plate — if it peels cleanly after cooling, it's ready.
  • STEP 6.Step 2: Prepare the Coconut Filling
  • STEP 7.1. Mix grated coconut, coriander, green chili, sugar, lemon juice, and Aashirvaad salt.
  • STEP 8.2. Keep it ready to sprinkle as soon as the batter is spread.
  • STEP 9.Step 3: Spread and Roll
  • STEP 10.1. Quickly spread the cooked batter thinly on the back of greased steel plates, trays, or silicone mats.
  • STEP 11.2. Let cool for 2 minutes, then sprinkle the coconut filling evenly.
  • STEP 12.3. Cut into 1.5-inch wide strips and roll tightly.
  • STEP 13.Step 4: Temper the Khandvi
  • STEP 14.1. Heat oil in a small pan. Add mustard seeds. Let them splutter.
  • STEP 15.2. Pour the tempering over the khandvi rolls.
  • STEP 16.Step 5: Make Pink Coconut-Curd Chutney
  • STEP 17.1. In a blender, combine:
  • STEP 18.Coconut
  • STEP 19.Beetroot
  • STEP 20.Green chili
  • STEP 21.Ginger
  • STEP 22.Roasted chana dal
  • STEP 23.Salt
  • STEP 24.Curd
  • STEP 25.2. Blend until smooth, adding a little water as needed to adjust thickness.
  • STEP 26.3. (Optional) Temper the chutney:
  • STEP 27.Heat 1 tsp oil, add mustard seeds, and dry red chili.
  • STEP 28.Pour over the chutney.
Nutrition
value
1221
calories per serving
72 g Fat31 g Protein113 g Carbs19 g FiberOther

Current Totals

  • Fat
    72g
  • Protein
    31g
  • Carbs
    113g
  • Fiber
    19g

MacroNutrients

  • Carbs
    113g
  • Protein
    31g
  • Fiber
    19g

Fats

  • Fat
    72g

Vitamins & Minerals

  • Calcium
    737mg
  • Iron
    11mg
  • Vitamin A
    576mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    147mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    23mg
  • Vitamin E
    7mg
  • Copper
    1mcg
  • Magnesium
    328mg
  • Manganese
    2mg
  • Phosphorus
    412mg
  • Selenium
    88mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Prayag Das