How to make MOONG AND PALAK HANDVO - skk -
Handvo is a traditional and very popular Gujarati snack that spells of good nutrition
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tata Sampann Moong Dal Chilka, Spinach (पालक)
Cuisine : Gujarati
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Corn Patties Zucchini and Feta Fritters Sabudana Papad Besan Cheela with Sprouts and Paneer
MOONG AND PALAK HANDVO - skk Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 3.30-4 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for MOONG AND PALAK HANDVO - skk Recipe
Tata Sampann Moong Dal Chilka 1 3/4 cups
Spinach blanched 1/2 medium bunches
Spinach leaves shredded 12-15
Oats flour 2 tablespoons
Sweetcorn boiled 1/2 cup
Green peas boiled 1/2 cup
Salt to taste
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Coriander-cumin powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Lemon juice 1 tablespoon
Sugar 2 teaspoons
Green chillies crushed 2-3
Fruit salt 2 teaspoons
Oil 4 teaspoons
Mustard seeds 2 teaspoons
White sesame seeds 4 teaspoons
Tomato ketchup to serve
Method
Step 1
Take Tata Sampann Moong Dal Chilka in a bowl and add sufficient water. Soak for 2-3 hours.
Step 2
Drain and put the Moong Dal into a blender jar and add blanched spinach and oats flour. Add a little water and blend to a slightly coarse mixture. Transfer the mixture into a large bowl.
Step 3
Add sweetcorn, green peas, shredded spinach leaves, salt, turmeric powder, red chilli powder, coriander-cumin powder, garam masala powder, lemon juice, sugar and green chillies and mix well. Add 2-3 tbsps water and mix well.
Step 4
Heat a non-stick shallow pan. Add fruit salt to the mixture and mix well.
Step 5
For each portion, heat 1 tsp oil in the pan, add ½ tsp mustard seeds and let them splutter. Add 1 tsp sesame seeds and toast them lightly. Pour a ladle of the batter and spread it slightly. Cover and cook on low heat till the underside becomes crisp. Flip the handvo, cover and cook till the other side becomes crisp.
Step 6
Cut each handvo into 4 triangles and arrange them on a serving plate and serve hot with tomato ketchup.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
