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Buckwheat Handvo ( Non- Fried Snacks )

  • 4servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
MineralsNatrium, Fluorine, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup buckwheat (kutto or kutti no daro)

  2. 1 cup fresh curds (dahi)

  3. 1 cup grated raw potatoes

  4. 1 tbsp grated ginger (adrak)

  5. 2 to 3 green chillies , finely chopped

  6. 1/4 cup finely chopped coriander (dhania)

  7. salt to taste

  8. 2 tsp oil

  9. 1/2 tsp cumin seeds (jeera)

  10. 1/2 tsp mustard seeds ( rai / sarson)

  11. 1 1/2 tsp sesame seeds (til)

  12. 1/4 tsp asafoetida (hing)

Instructions Jump to Ingredients ↑

  1. Combine the buckwheat and curds together in a bowl and mix well. Cover and keep aside for atleast 1 hour.

  2. Add the potatoes, ginger, green chillies, coriander and salt and mix well. Cover and keep aside for atleast 1 hour.

  3. Heat the oil in a non-stick kadhai and add the cumin seeds and mustard seeds.

  4. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.

  5. Pour the batter in the non-stick kadhai and spread it evenly to make a thick layer, cover and cook on a slow flame for 7 to 8 minutes or till the base turns golden brown in colour and crisp.

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

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

  8. Cool slightly and cut into equal pieces. Serve immediately.

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