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Layered Handva (faraali Recipe)


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Tempting paneer teamed with spicy green chutney is sandwiched between purple yam and potato and baked to perfection.

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Preparation Time: 
Baking time:  20 minutes
Makes 4 servings
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Ingredients


To Be Mixed Into Kand Mixture
1 cup peeled , parboiled and grated purple yam (kand)
1 tsp finely chopped green chillies
2 tsp sugar
1 tsp lemon juice
1 tbsp arrowroot (paniphal) flour
rock salt (sendha namak) to taste

To Be Mixed Into Paneer Mixture
1 cup thickly grated paneer (cottage cheese)
1/4 cup green chutney
rock salt (sendha namak) to taste

To Be Mixed Into Potato Mixture
1 cup peeled , parboiled and grated potatoes
1 tsp finely chopped green chillies
2 tsp sugar
1 tsp lemon juice
1 tbsp arrowroot (paniphal) flour
rock salt (sendha namak) to taste

Other Ingredients
1/2 tsp ghee for greasing
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1 tbsp sesame seeds (til)

For Serving
 green chutney
peanut curd chutney

Method
  1. Grease the baking dish using ½ tsp of ghee.
  2. Spread the kand mixture evenly at the bottom of a greased baking dish, followed by the paneer mixture and finally the potato mixture. Keep aside.
  3. Heat the oil in a small non-stick kadhai and add the cumin seeds.
  4. When the seeds crackle, add the sesame seeds and sauté for a few seconds.
  5. Pour this tempering over the layered baking dish and bake in a pre-heated oven at 200°c (400ºf) for 20 minutes or till light brown in colour. Keep aside to cool for 2 minutes.
  6. Cut into 8 equal pieces and serve immediately with green chutney and peanut curd chutney.
RECIPE SOURCE : Faraal RecipesBuy this cookbook
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