Farali Handvo Recipe (Kand Potato Handvo For Vrat)
Tarla Dalal
• Updated : Jan 10, 2026
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farali handvo recipe | kand potato handvo for vrat | aloo kand handvo with paneer stuffing | with 25 amazing images.
layered farali handvo is a delightful and flavorful twist on the traditional Gujarati savory cake, Handvo, that is typically enjoyed during fasting or festive occasions. This special version of Handvo is made using farali (fasting-friendly) ingredients, making it suitable for those following a restricted diet.
The layered farali handvo is a visually appealing dish that features layers of different textures and flavors, creating a harmonious blend of spices, vegetables, and herbs. The use of ingredients like rajgira (amaranth) flour, arrowroot flour, sama (barnyard millet) flour, and grated potatoes adds a unique taste and nutritional value to the dish.
The layering technique in farali handvo allows for a beautiful presentation and ensures that each bite is a delightful combination of crispy edges, soft center, and flavorful filling. The addition of ingredients like paneer, purple yam (kand), potatoes and green chilies adds a crunchy texture and a hint of spice that elevates the overall taste experience. farali handvo is baked in a preheated oven at 200°c (400ºf) for 20 minutes or until light brown in colour.
farali handvo can be enjoyed on its own or paired with yogurt, chutney, or a side salad for a complete meal. Whether served hot or at room temperature, this dish is a satisfying and wholesome option for those observing fasting rituals or looking to explore the diverse flavors of Indian cuisine.
Prepare layered farali handvo for your next festive gathering or special occasion and impress your family and friends with this unique and delicious dish that celebrates the flavors of traditional Gujarati cuisine with a modern twist.
Pro tips for farali handvo. 1. In a bowl put 1 cup peeled , parboiled and grated purple yam (kand). Kand acts as a natural binder, holding the ingredients together and creating a firm yet fluffy texture in the handvo. Kand has natural gelling properties that help to set the handvo and achieve a desirable consistency. This is especially important for a dish meant to be cut and shared. 2. Add 1 tbsp arrowroot (paniphal) flour. Farali recipes often exclude grains like wheat and flours containing gluten. Arrowroot flour is naturally gluten-free and grain-free, making it a suitable binding agent for those following these dietary restrictions.
Enjoy farali handvo recipe | kand potato handvo for vrat | aloo kand handvo with paneer stuffing | with step by step photos.
Layered Handva, Farali Handvo Recipe, Fasting Recipe, Vrat Recipe recipe - How to make Layered Handva, Farali Handvo Recipe, Fasting Recipe, Vrat Recipe
Tags
Soaking Time
0
Preparation Time
25 Mins
Cooking Time
0 Mins
Baking Time
20 Mins
Baking Temperature
200°c (400ºf)
Sprouting Time
0
Total Time
25 Mins
Makes
4 servings
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 , par boiled 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
Method
For farali handvo
- To make farali handvo recipe, grease the baking tin using ½ tsp of ghee.
- Spread the kand mixture evenly at the bottom of a greased baking tin, followed by the paneer mixture and finally the potato mixture. Keep aside.
- Heat the oil in a small non-stick pan and add the cumin seeds.
- When the seeds crackle, add the sesame seeds and sauté for a few seconds.
- Pour this tempering over the layered handvo 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 15 minutes.
- Once cooled, loosen the sides using a sharp knife and demould it carefully.
- Cut the farali handvo recipe into 4 equal pieces and serve immediately with green chutney and peanut curd chutney.
Layered Handva, Farali Handvo Recipe, Fasting Recipe, Vrat Recipe recipe with step by step photos
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See below image of list of ingredients for farali handvo.
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- Paneer (fresh cottage cheese) is derived from milk and often considered vegetarian. This makes it suitable for many fasting practices that restrict animal products.
- In Indian culture, certain foods are traditionally consumed during fasting periods as they are considered pure or sattvic. Poatoes, Baby potatoes, being a wholesome and easily digestible food, have become a staple ingredient in fasting recipes over time due to cultural practices and culinary traditions. During fasting periods, many Indian traditions follow specific dietary restrictions. These restrictions often eliminate grains, legumes, and certain vegetables.
- Kand, also known as purple yam or violet yam, is commonly used in fasting recipes in India for several reasons, primarily due to its suitability according to the dietary restrictions observed during Hindu fasting periods. During fasting periods, individuals need energy and nutrients to sustain themselves, and kand provides a good source of these essential nutrients.
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To make farali handvo recipe, chop the kand into large chunks and pressure cook with enough water for 3 whistles. Let it cool completely before opening the lid.
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Let the cooked kand cool slightly, then use a knife to gently scrape away the loosened peels.
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After peeling the kand, grate it with a box grater . Use the grated kand throughout your recipe as needed.
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In a bowl put 1 cup peeled , parboiled and grated purple yam (kand). Kand acts as a natural binder, holding the ingredients together and creating a firm yet fluffy texture in the handvo. Kand has natural gelling properties that help to set the handvo and achieve a desirable consistency. This is especially important for a dish meant to be cut and shared.
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Add 1 tsp finely chopped green chillies. Farali recipes are meant to be suitable for consumption during fasting periods, which often involve dietary restrictions. Green chillies can provide a hint of warmth without making the handvo overly spicy or unsuitable for fasting.
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Add 1 tsp sugar. If a recipe includes a small amount of sugar, it might be there to balance out the savory or tart flavors from other ingredients like vegetables,
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Add 1 tsp lemon juice. A touch of lemon juice adds a refreshing and slightly tart flavor to the handvo.
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Add 1 tbsp arrowroot (paniphal) flour. Farali recipes often exclude grains like wheat and flours containing gluten. Arrowroot flour is naturally gluten-free and grain-free, making it a suitable binding agent for those following these dietary restrictions.
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Add rock salt (sendha namak) to taste. We added 1/4th tsp. Ayurveda, a traditional Indian system of medicine, emphasizes balance and natural ingredients. Rock salt is considered to be a " Sattvic" food, meaning it promotes purity, lightness, and well-being. This aligns with the goals of fasting, which often involve detoxification and spiritual cleansing.
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Mix well and keep aside.
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In a bowl put 1 cup thickly grated paneer (cottage cheese). Grated paneer can also contribute to a creamier mouthfeel in the handvo. This can help to balance the dryness that can sometimes occur in grain-free recipes.
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Add 1/4 cup green chutney. Green chutney is a common condiment in Indian cuisine, and it pairs well with many savory dishes, including farali handvo.
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Add rock salt (sendha namak) to taste. We added 1/4th tsp. Ayurveda, a traditional Indian system of medicine, emphasizes balance and natural ingredients. Rock salt is considered to be a " Sattvic" food, meaning it promotes purity, lightness, and well-being. This aligns with the goals of fasting, which often involve detoxification and spiritual cleansing.
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Mix well and keep aside.
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To make potato mixture, in a bowl put 1 cup peeled , parboiled and grated potatoes. Farali handvo is typically made with various flours and vegetables, which can sometimes lack a strong binding agent. Grated potatoes act as a natural binder, helping to hold all the ingredients together and creating a cohesive and sliceable handvo.
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Add 1 tsp finely chopped green chillies.
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Add 1 tsp sugar.
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Add 1 tsp lemon juice.
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Add 1 tbsp arrowroot (paniphal) flour.
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Add rock salt (sendha namak) to taste. We added 1/4th tsp. Ayurveda, a traditional Indian system of medicine, emphasizes balance and natural ingredients. Rock salt is considered to be a " Sattvic" food, meaning it promotes purity, lightness, and well-being. This aligns with the goals of fasting, which often involve detoxification and spiritual cleansing.
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Mix well and keep aside.
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Grease the baking tin using ½ tsp of ghee.
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Spread the kand mixture evenly at the bottom of a greased baking tin.
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Spread the paneer mixture gently over the kand mixture.
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Finally spread the potato mixture over the paneer mixture.
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Heat 1 tbsp oil in a small non-stick pan.
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Add 1/2 tsp cumin seeds (jeera).
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When the seeds crackle, add 1 tbsp sesame seeds (til).
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Sauté for a few seconds.
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Pour this tempering over the layered baking tin.
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Bake in a pre-heated oven at 200°c (400ºf) for 20 minutes or till light brown in colour.
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Allow it to cool for 15 minutes.
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Once cooled, loosen the sides using a sharp knife.
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Carefully demould the handvo.
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Cut into 4 equal pieces.
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Serve kand potato handvo for vrat immediately with green chutney and peanut curd chutney.
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- What is Layered Farali Handvo?
It’s a special Gujarati version of Handvo made with farali (fasting-friendly) ingredients like purple yam (kand), potatoes, and paneer layered and baked into a savory cake suitable for fasting days. - Is this recipe suitable for fasting (vrat/upvas)?
Yes the ingredients (like arrowroot flour, kand, potatoes, rock salt) are chosen to fit many Hindu fasting dietary rules. - What ingredients are used in this farali handvo?
Key ingredients include parboiled & grated kand (purple yam), grated potatoes, grated paneer, green chillies, arrowroot flour, lemon juice, sugar, rock salt, cumin and sesame seeds. - How is the layered effect achieved?
You spread three separate mixtures kand, paneer, and potato one over the other in a greased tin before baking. - How is the handvo baked?
After layering and adding tempering (cumin + sesame seeds), bake in a pre-heated oven at 200 °C (400 °F) for about 20 minutes until light brown. - Can I make it without an oven?
The original recipe uses an oven; if you don’t have one, alternatives like a covered stovetop pan might be tried but results may vary (not in original instructions). - What do I serve this handvo with?
It goes well with green chutney and peanut curd chutney as suggested in the recipe. - How many servings does this recipe make?
This layered handvo makes about 4 servings. - Can substitutions be made?
You can swap regular potatoes with sweet potatoes or tweak chillies/paste according to taste (pro tip notes). - Why is arrowroot flour used?
Arrowroot (paniphal) flour keeps the recipe grain-free and gluten-free, fitting fasting dietary restrictions while helping bind the mixture.
If you liked this Farali Handvo Recipe then also check out other recipes like:
1. Choose and Prepare Ingredients Carefully
- Use fresh kand (purple yam) Kand not only adds authentic flavour but also acts as a natural binder, helping the handvo hold together and achieve a good texture.
- Parboil properly Pressure cook kand and potatoes until just tender; this makes them easier to grate and improves texture in the final dish.
- Maintain fasting-friendly choices Use sendha namak (rock salt) and avoid wheat/regular flours; arrowroot flour is a suitable gluten-free binder.
- Balance flavours A hint of sugar and lemon juice in each layer helps balance the savory and earthy notes, making each bite more flavorful.
2. Layering and Texture Tips
- Even layering matters Spread the kand, paneer, and potato mixtures evenly when assembling in the tin. This ensures each slice has balanced texture and flavour.
- Don’t skip greasing Greasing the baking tin with ghee prevents sticking and results in clean, intact slices when demoulding.
3. Baking and Finishing Touches
- Bake until lightly golden Bake at around 200 °C (400 °F) until the top turns a pleasant golden colour — this gives a subtle crust without drying out the handvo.
- Let it cool before cutting Allow the handvo to cool for about 15 minutes after baking; this helps it set and makes slicing easier without crumbling.
- Tempering makes a difference A simple tempering with cumin and sesame seeds poured on top before baking adds aroma and a slight crunch that enhances overall texture.
4. Serving Suggestions
- Serve with chutneys or sides While this farali handvo is tasty on its own, pairing with green chutney or peanut curd chutney elevates the dish.
- Room temperature works too You can serve it warm or at room temperature, making it suitable for festive platters or packed meals.
Nutrient values (Abbrv)per plate
| Energy | 269 Calories |
| Protein | 6.6 g |
| Carbohydrates | 28.5 g |
| Fiber | 2.9 g |
| Fat | 14.2 g |
| Cholesterol | 0 mg |
| Sodium | 7 mg |
Click here to view Calories for Layered Handva, Farali Handvo Recipe, Fasting Recipe, Vrat Recipe
The Nutrient info is complete
Gandhi Dhwani
Sept. 7, 2020, 3:08 p.m.
No one other then Tarla Dalal can think of such wonderful combinations. This layered handva has a very unique and delicious layer of paneer between potato and yam and that makes it delicious. Baking enhances the tastes of all the three 3 layers and having the potato layer is the best...
Nupoor P
May 10, 2020, 5:23 p.m.
Great recipe hai yeh.
