Buckwheat Handvo ( Non- Fried Snacks )

by Tarla Dalal

Added to 7 cookbooks
This recipe has been viewed 4090 times

Buckwheat is called "kutti-no daro" in gujarati and "kutto" in most other indian languages. This recipe is a variation of a traditional recipe, made by adding potatoes which characterize the softness and texture of this dish. Buckwheat is high in iron and fibre while curds contribute to the calcium and protein content, and potatoes provide carbohydrates and energy in this recipe. This is a farsaan called “farali handvo” that gujaratis usually make on fasting days. Cereals cannot be had on fasts but buckwheat can be had, as it is considered as farali food. If you opt for this delicacy while fasting, avoid the mustard seeds.

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Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 servings
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Ingredients

1 cup buckwheat (kutto or kutti no daro)
1 cup fresh curds (dahi)
1 cup grated raw potatoes
1 tbsp grated ginger (adrak)
2 to 3 green chillies , finely chopped
1/4 cup finely chopped coriander (dhania)
salt to taste
2 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1 1/2 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)

Method

Combine the buckwheat and curds together in a bowl and mix well. Cover and keep aside for atleast 1 hour.
Add the potatoes, ginger, green chillies, coriander and salt and mix well. Cover and keep aside for atleast 1 hour.
Heat the oil in a non-stick kadhai and add the cumin seeds and mustard seeds.
When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.
Pour the batter in the non-stick kadhai and spread it evenly to make a thick layer, cover and cook on a slow flame for 7 to 8 minutes or till the base turns golden brown in colour and crisp.
Lift the handvo gently using 2 large flat spoons and turn it over to the other side.
Cover and cook on a slow flame for another 7 to 8 minutes or till it turns golden brown in colour.
Cool slightly and cut into equal pieces. Serve immediately.

RECIPE SOURCE : Non-Fried Snacks (Farsan)