Giving Indian snack Khandvi an Italian touch... Oh wow!! Check this pomegranate Khandvi lasagna dish..

Today I had a craving for some Gujarati snack and I had all the ingredients in my kitchen to make Khandvi. That's how I planned to make Khandvi. With that thought, I recalled Masterchef season four's much appreciated dish: Pomegranate Khandvi with water chestnut filling. The dish which was made by Chef Nikita won the hearts of all the judges. Giving an Indian dish an Italian touch was a brilliant idea. Giving Khandvi rolls a different pink color was a good idea too. As finding water chestnuts is not so easy here, I prepared bottle gourd ( lauki) kofta balls for my filling, keeping in mind that lauki goes well with gram flour.  The dish was loved by my family.

So let's start preparing this lovely snack. 

  

Pomegranate Khandvi Lasagna with Bottle Gourd kofta filling and Coconut Pomegranate Sauce.

Ingredients for Khandvi Lasagna sheets

1/2 cup gram flour (besan)

1/2 cup yogurt 

1 cup fresh pomegranate juice (adding pomegranate juice gives a brownish pink color. I think adding beet juice would give a dark pink color)

Little salt as per taste

Red chili powder 1/4 tsp

1/4 tsp Ginger paste or ginger powder ( optional) 

( Note: You can increase the quantity of flour and yogurt based on need, making sure proportions of both are same e.g. Flour 1 cup and yogurt 1 cup) 

Ingredients for bottle guord kofta ( lauki kofta) filling 

I cup shredded bottle guord ( squeeze all the water from it)

gram flour 1/2 -1 cup

Corn starch 1 tsp (optional)

Chopped green chillies 1 tsp 

Cheese grated 1 tsp

Ginger paste or ginger powder 1/4 tsp 

Cumin seeds 1/2 tsp

Red chilli powder 1/4 tsp

Til seeds 1/4 tsp

Lemon juice or amchur powder 1/4 tsp

Ajwain 1/4 tsp

Raw papaya grated 1/2 cup

1/4 tsp turmeric powder

Salt as per taste 

Ingredients for coconut pomegranate coconut sauce

1/2 fresh coconut 

1/4 cup fresh pomegranate juice

1/2 cup fresh coconut water

1 clove of garlic

1/4 tsp ginger powder 

1 tsp tamarind juice 

5-6 raisins 

2 tsp fresh cream 

Procedure.

1) Lets start with making khandvi lasagna sheets dough.

Put all the ingredients in a container. Whisk it well with a whisker to avoid lump formation.

Let it rest for 20 minutes.

2) Meanwhile let's prepare the sauce.

Put all the ingredients in the blender and make a smooth paste. The sauce is ready.

3)Lets prepare the filling.

We will be making small lauki kofta balls.

Put all the ingredients in a container and mix it well.

Make it a batter of medium consistency like bhajiya dough. Add little more flour (besan) if the batter becomes too runny.

Now make small kofta balls and deep fry in oil.

Keep the koftas aside.

4) Lets start with lasagna sheets now.

Transfer the lasagna sheet batter in a non stick pan. 

Keep the flame on medium and keep stirring the batter until it becomes thick.

Once it becomes thick, spread it thin on oiled platform/vessel with a flat spatula. 

Cut square shaped sheets with square cutter or some square shaped container. 

Let it cool down for 5-10 minutes.

Now gently take out the lasagna sheets.

5) Let's do the plating now.

 Spread some sauce on the plate. Put a lasagna sheet on the plate. Spread some sauce over it. Put 2-3 koftas over it. If you want you can also spread some tomato ketchup over it. Now put another lasagna sheet and repeat the same process of sauce and filling  and cover it with a lasagna sheet.

6) Temper the top sheet with some mustard seeds.

Garnish with grated fresh coconut and pomegranate seeds.

Enjoy the twisted lasagna dish with an Indian flavour.

Happy cooking.

Cheers,

Shweta