Green Peas & Methi Handvo

Name: Green Peas & Methi Handvo
Total time: 1200 s
Yield: 2 serves
Cuisine: Indian
Ingredients: 1/2 cup semolina; 1/2 cup besan; 1/2 cup wheat flour, coarse; 1/2 cup sour curds; 1 tsp oil; 1 pinch cooking soda; 100 gms green peas; 1 tbsp kasuri methi; 2 tbsp coriander; 1 pinch turmeric powder; 2 tsp oil; 1 pinch cooking soda; 1 tsp green chilli paste; 1/2 tsp red chilli - garlic paste; 11/2 tsp sugar; 1 tsp garam masala; 1 sachet eno fruit salt (blue); 11/2 tsp lemon juice; 2 tbsp groundnut oil; 1 tsp mustard seeds; 1 tsp sesame seeds; 1 dry red chilli (chopped); 2 pinch asafoetida

Bina Samir Telivala @Bina_Samir

#fs
#semolina
#sesameseeds
#post4
A Gujarati Delicacy served at parties, festivals or for 1 pot meal at home .
This is yet another variation of handvo , made with fresh green peas when in season.
Cooksnap
@linima chudgar

Bina Samir Telivala @Bina_Samir

Saved

Ingredients

20 minutes

2 serves

1/2 cupsemolina
1/2 cupbesan
1/2 cupwheat flour, coarse
1/2 cupsour curds
1 tspoil
1 pinchcooking soda
Green paste : 👇
100 gmsgreen peas
1 tbspkasuri methi
2 tbspcoriander
1 pinchturmeric powder
2 tspoil
1 pinchcooking soda
Other ingredients : 👇
1 tspgreen chilli paste
1/2 tspred chilli - garlic paste
11/2 tspsugar
1 tspgaram masala
1 sacheteno fruit salt (blue)
11/2 tsplemon juice
Tempering : 👇
2 tbspgroundnut oil
1 tspmustard seeds
1 tspsesame seeds
1dry red chilli (chopped)
2 pinchasafoetida

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Steps

20 minutes

1

Handvo batter : Take coarse wheat flour in a bowl Add 1 tsp oil & mix well till it resembles crumbly texture.
2

Now take besan, semolina & crumbled wheat flour. Add curds & mix well. Add oil & cooking soda.Mix well. Add water to make a of ki thick batter. Cover & rest for 5-6 hours.
3

For the green paste : Take oil in a pan. Add crushed green peas & saute for 2 minutes. Add kasuri methi & saute for a minute. Switch off the gas.Cool.
4

Add green peas paste in the handvo mixture. Add green chilli paste, red chilli -garlic paste, sugar & garam masala. Mix well.
5

Now add a packet of eno on the batter. Squeeze out juice of 1/2 a lemon on it. Bubbles will arise. Mix gently.
6

Heat a non-stick pan and add oil. Add mustard seeds, asafoetida and when mustard seeds splutter, add sesame seeds, dry red chilli & curry leaves. Saute for 1/2 a minute & pour 1/2 the tempering on the batter & the other half on a non-stick pan. Pour 1/2 the batter on the tempering.Cover & cook for 10 minutes or till the bottom is crispy & golden.
7

Flip & cook the other side too.Take it out on a plate & cut into pieces. Serve hot with tea or sweet pickle.