Vegetable Skillet Handvo

This is my version of a popular snack called handvo from the western state of Gujarati, India. Gujarati cuisine is renowned for its creative vegetarian recipes. Handvo is one of their delicious snack dishes. Traditionally handvo is eaten late afternoon with masala chai. It is common to eat dinners late in India dinner so late afternoon/ evening snack become important to take one through to dinner time. I make this when we like to eat a light dinner. We like it with yogurt raita, a green chutney and a simple leafy green salad to make this a satisfying meal.

It can be served hot out of the oven or at room temperature.

 

 

 

 

 

 

 

 

 

 

 

 

Cook time: 40-55 minutes

Serves 6 dinner size pieces

For the Vegetables

• 1 carrot shredded 
• 1/2 cup cauliflower
• 1/2 cup broccoli finely chopped 
• 3 scallions white part only
• 1 small red bell pepper
• 1 cup shelled peas fresh or frozen
• 1/2 cup shredded green cabbage
• 1 medium grated zucchini including the juice
• 1/2 cup chopped cilantro leaves

Spices to be blended in a food processor 

• 2 inch ginger piece
• 3 hot green chillies
• 1 tsp cumin seeds

Main ingredients

• 1 cup coarse semolina flour can be found in Indian stores also called Rava or Sooji in Hindi ( if you prefer gluten-free try cornmeal or teff) 
• 1/2 cup chickpea flour ( besan)
• 1 cup yogurt or (1 cup water + 1 tablespoon lemon juice +2 tablespoon cashew blended to a smooth paste for a vegan option)
• 3 tablespoons olive oil + 1 to grease the pan
• 1 tbsp baking powder

Garnish

• chopped cilantro
• Grated fresh or frozen coconut
• toasted pumpkin or sesame seeds

 

Preheat the oven to 300°F.

• Peel the carrot, grate the zucchini and carrot. Add it to a large mixing bowl. Chop the red bell pepper, cauliflower, broccoli and scallions. Add them all to the bowl with the cilantro leaves.
• In a food processor blitz ginger, green chillies and cumin seeds to a paste. Add yogurt, olive oil, ginger paste, lemon juice, honey and salt to the veggie bowl and mix well.
• Mix semolina flour, chickpeas flour and baking powder in a large bowl. Add this to the veggie bowl.
•  The batter should be thick to a spoon and drop consistency.
• Add 1/4 cup of warm water if needed to the batter and mix thoroughly. Pour the batter into the oiled skillet or cake pan. Place in the middle of the oven for 30 minutes. Then crank up the heat to 375°F for another 15-18 minutes till the toothpick comes clean from the middle.
• Garnish with fresh grated coconut, chopped cilantro leaves and generous amounts of toasted sesame seeds and/or pumpkin seeds (pepitas) on top.
• Cool slightly cut into 6 or 8s and serve with a dollop of plain yogurt and/or green chutney and salad greens.