Handvo Recipe

Rainy season is on and with that if somebody serves you hot Handvo and a cup of ginger tea. How awesome! I still remember my days when it is drizzling and that particular smell of rainy season tempt you to eat something hot. Just grab a chair and a table in your lobby and having bites of spicy Indian cake (Handvo) and sipping hot tea...Oh! I just miss that days...To patch with loss , I tried to have same moments here.

2 cup Handvo fl
5- 6 tsp wheat flour
5-6 tbsp oil
2 cup water warm
4-5 tsp yogurt
1 tsp ajwain seeds
1 tsp ginger chilli
1 tsp red chilli
1/2 tsp bakingsoda
1/2 cup methi leaves
1/2 tsp mustard seeds
1/2 tsp seasame seeds

In a bowl take wheat flour. To this add 5 tsp oil. Mix it well.
Mix handvo flour to this.
Add yogurt, salt and water to have consistency like slurry.
Place the mixture in tight container for overnight.

Next day to the mixture, add ajwain seeds, ginger-chilli paste, turmeric and red chilli powder, jaggery and salt to taste.
Mix it well.
Add baking soda and mix it well for 2-3 mins.
Finally add finely chopped fenugreek leaves.

Baking Handvo:
Pre-heat oven at 400 degree F.
Grease the tray with oil.
Pour the handvo mixture in this tray.
Gently drop oil on the mixture using spoon in round patterns.
Sprinkle mustard seeds and sesame seeds on this oil surfaced handvo (Instead of sizzling mustard seeds and seasame seeds in oil in different vessel. This method is easy as compare to spreading sizzling oil on handvo mixture).
Cover tray with aluminium foil (Very important step) and bake it for 30 mins at 400 F.
Check in between by inserting knife or spoon in handvo. (If spoon comes out clean means your handvo is baked)
To get crispy cover on handvo, remove aluminium foil and place it for 5-6 mins on broil.
Your handvo is ready to eat!

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