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Corn and Potato Handvo with Coconut Sauce ( Non- Fried Snacks )

  • 6servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B3, C, E
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For The Coconut Sauce

  2. 1 tsp oil

  3. 1/2 tsp cumin seeds (jeera)

  4. a few curry leaves (kadi patta)

  5. 1/2 tsp green chilli paste

  6. 1 cup thick coconut milk

  7. 1/4 tsp sugar

  8. 2 to 3 drops of lemon juice

  9. 1 tbsp finely chopped coriander (dhania)

  10. To Be Mixed Together Into Corn and Potato Mixture

  11. 1 cup boiled and crushed sweet corn kernels , coarsely crushed

  12. 1/2 cup boiled and mashed potatoes

  13. 3/4 cup chopped and boiled mixed vegetables (french beans ,cauliflower and green peas)

  14. 1/2 cup cooked rice (chawal) , slightly mashed

  15. 1/4 cup semolina (rava)

  16. 1/2 cup finely chopped coriander (dhania)

  17. 1 tsp finely chopped green chillies

  18. 2 tsp lemon juice

  19. 1 tsp sugar

  20. salt to taste

  21. 2 tbsp water

  22. Other Ingredients

  23. oil for greasing

  24. 1 tbsp oil

  25. 1 tsp mustard seeds ( rai / sarson)

  26. 2 tsp sesame seeds (til)

  27. a pinch of asafoetida (hing)

Instructions Jump to Ingredients ↑

  1. Heat the oil in a small non-stick pan and add the cumin seeds.

  2. When the seeds crackle, add the curry leaves and green chilli paste, mix well and sauté on a slow flame for a minute, while stirring continuously.

  3. Add the coconut milk, sugar, salt, lemon juice and coriander and simmer for another 4 to 5 minutes, while stirring continuously. Keep aside.

  4. Heat the oil in a broad non-stick pan and add the mustard seeds.

  5. When the seeds crackle, add the sesame seeds and asafoetida and sauté for a few seconds.

  6. Pour the batter evenly to make a thick layer.

  7. Cover and cook on a slow flame for 7 to 8 minutes or till the base turns golden brown in colour and crisp.

  8. Lift the handvo gently using 2 large flat spoons and turn it over to the other side.

  9. Cover and cook on a slow flame for another 5 to 7 minutes or till it turns golden brown in colour.

  10. Cut into wedges as shown in the image.

  11. Serve immediately with coconut sauce.

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