Layered Handva, Farali Handvo Recipe, Fasting Recipe, Vrat Recipe

by Tarla Dalal

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

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परत हाण्डवा - हिन्दी में पढ़ें (Layered Handva, Farali Handvo Recipe, Fasting Recipe, Vrat Recipe in Hindi)

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

Some more farali snacks recipes to enjoy on fasting days - Kand Aloo Pakoda , Rajgira Paratha Canapés , Sabudana Vada and Kand Wafers .

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Layered Handva, Farali Handvo Recipe, Fasting Recipe, Vrat Recipe recipe - How to make Layered Handva, Farali Handvo Recipe, Fasting Recipe, Vrat Recipe

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Preparation Time: 25 mins Baking time: 20 minutes Baking Temperature: 200°c (400ºf) Cooking Time: 0 mins Total Time: 45 mins 4Makes 4 servings (4serving )
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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

Grease the baking dish using ½ tsp of ghee.
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.
Heat the oil in a small non-stick kadhai 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 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.
Cut into 8 equal pieces and serve immediately with green chutney and peanut curd chutney.