Instant Handvo

Handvo is a delicious savoury Gujarati cake packed with a variety of vegetables. Its crispy on the outside and soft inside. Traditionally, the batter is prepared from rice and lentils and is usually fermented overnight. My instant version of handvo is a super tasty recipe made quick and easy by using semolina and a little gram flour to form the batter. I have added bottle gourd, carrots and beetroot to the filling, but you can use any other vegetables like courgette, spinach, peas etc. too. The beetroot was a lovely addition to it and added extra nutrients.

Makes 24 pieces

Ingredients for batter

2 cups semolina

1 ½ cups yoghurt

2 ½ -3 cups of lukewarm water

Other ingredients

2-3 tbsp oil

1 tsp cumin seeds

1 tsp mustard seeds

2-inch stick of cinnamon

1-2 green chilli slit

6-8 curry leaves

2 tbsp sesame seeds (more to sprinkle on top)

Salt to taste

2 tsp ginger paste

2 ½ tsp garlic paste

3 tsp chilli powder (or to taste)

¼ tsp turmeric

Handful each of fresh coriander and fenugreek leaves

2 tsp sugar

1 x onion sliced

1 carrot, 1 small bottle gourd (dudhi) & ½ beetroot grated

2 tsp Eno (fruit salt)

Instructions

Preheat oven to 180 degrees Celsius.

Whisk together all the ingredients for the batter and leave aside. Should be of medium consistency.

Heat oil in a large pan, add mustard seeds followed by cinnamon stick and cumin seeds.

Then add green chilli and curry leaves.

Stir in your sesame seeds.

Add your sliced onions and mix well.

Next add salt, turmeric and chilli powder.

Stir in the garlic paste and ginger paste and then add in all the grated vegetables.

Cook for a couple of minutes.

Pour in your pre-prepared batter, fenugreek, coriander and sugar,

Mix everything well and then stir in the Eno (fruit salt) evenly.

Tip the mixture into an oiled oven tray and sprinkle generously with sesame seeds.

Bake in oven for 35-40 minutes until nicely browned and crispy on top.

Let cool and then cut into squares.

Serve with a hot masala chai (tea), chutney or ketchup.