farali handvo recipe | kand potato handvo for vrat | aloo kand handvo with paneer stuffing |
by Tarla Dalal

farali handvo recipe | kand potato handvo for vrat | aloo kand handvo with paneer stuffing | with 25 amazing images.

layered farali handvo is a delightful and flavorful twist on the traditional Gujarati savory cake, Handvo, that is typically enjoyed during fasting or festive occasions. This special version of Handvo is made using farali (fasting-friendly) ingredients, making it suitable for those following a restricted diet.

The layered farali handvo is a visually appealing dish that features layers of different textures and flavors, creating a harmonious blend of spices, vegetables, and herbs. The use of ingredients like rajgira (amaranth) flour, arrowroot flour, sama (barnyard millet) flour, and grated potatoes adds a unique taste and nutritional value to the dish.

The layering technique in farali handvo allows for a beautiful presentation and ensures that each bite is a delightful combination of crispy edges, soft center, and flavorful filling. The addition of ingredients like paneer, purple yam (kand), potatoes and green chilies adds a crunchy texture and a hint of spice that elevates the overall taste experience. farali handvo is baked in a preheated oven at 200°c (400ºf) for 20 minutes or until light brown in colour.

farali handvo can be enjoyed on its own or paired with yogurt, chutney, or a side salad for a complete meal. Whether served hot or at room temperature, this dish is a satisfying and wholesome option for those observing fasting rituals or looking to explore the diverse flavors of Indian cuisine.

Prepare layered farali handvo for your next festive gathering or special occasion and impress your family and friends with this unique and delicious dish that celebrates the flavors of traditional Gujarati cuisine with a modern twist.

Pro tips for farali handvo. 1. In a bowl put 1 cup peeled , parboiled and grated purple yam (kand). Kand acts as a natural binder, holding the ingredients together and creating a firm yet fluffy texture in the handvo. Kand has natural gelling properties that help to set the handvo and achieve a desirable consistency. This is especially important for a dish meant to be cut and shared. 2. Add 1 tbsp arrowroot (paniphal) flour. Farali recipes often exclude grains like wheat and flours containing gluten. Arrowroot flour is naturally gluten-free and grain-free, making it a suitable binding agent for those following these dietary restrictions.

Enjoy farali handvo recipe | kand potato handvo for vrat | aloo kand handvo with paneer stuffing | with step by step photos.

Layered Handva, Farali Handvo Recipe, Fasting Recipe, Vrat Recipe

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Layered Handva, Farali Handvo Recipe, Fasting Recipe, Vrat Recipe recipe - How to make Layered Handva, Farali Handvo Recipe, Fasting Recipe, Vrat Recipe

To Be Mixed Into Kand Mixture
1 cup peeled , parboiled and grated purple yam (kand)
1 tsp finely chopped green chillies
2 tsp sugar
1 tsp lemon juice
1 tbsp arrowroot (paniphal) flour
rock salt (sendha namak) to taste

To Be Mixed Into Paneer Mixture
1 cup thickly grated paneer (cottage cheese)
1/4 cup green chutney
rock salt (sendha namak) to taste

To Be Mixed Into Potato Mixture
1 cup peeled , parboiled and grated potatoes
1 tsp finely chopped green chillies
2 tsp sugar
1 tsp lemon juice
1 tbsp arrowroot (paniphal) flour
rock salt (sendha namak) to taste

Other Ingredients
1/2 tsp ghee for greasing
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1 tbsp sesame seeds (til)

For Serving
green chutney
peanut curd chutney

Method
For farali handvo

To make farali handvo recipe, grease the baking tin using ½ tsp of ghee.
Spread the kand mixture evenly at the bottom of a greased baking tin, followed by the paneer mixture and finally the potato mixture. Keep aside.
Heat the oil in a small non-stick pan and add the cumin seeds.
When the seeds crackle, add the sesame seeds and sauté for a few seconds.
Pour this tempering over the layered handvo and bake in a pre-heated oven at 200°c (400ºf) for 20 minutes or till light brown in colour. Keep aside to cool for 15 minutes.
Once cooled, loosen the sides using a sharp knife and demould it carefully.
Cut the farali handvo recipe into 4 equal pieces and serve immediately with green chutney and peanut curd chutney.

Nutrient values (Abbrv) per serving

Energy	269 cal
Protein	6.6 g
Carbohydrates	28.5 g
Fiber	2.9 g
Fat	14.2 g
Cholesterol	0 mg
Sodium	6.9 mg

Click here to view calories for Layered Handva, Farali Handvo Recipe, Fasting Recipe, Vrat Recipe

Layered Handva, Farali Handvo Recipe, Fasting Recipe, Vrat Recipe with step by step photos

like layered farali handvo

like farali handvo recipe | kand potato handvo for vrat | aloo kand handvo with paneer stuffing | Vrat, Upwas or fasts is observed by may Hindus on auspicious festivals like Navratri, Shivratri or even days like ekadashi or Karwa chauth. The ingredients consumed during these fasting days differ from religion to religion and person to person. So, if you are not consuming any ingredients mentioned in this farali recipe, simply skip it. Like farali recipes then below are some of my go-to recipes that can be consumed during faral :
- Farali Pattice
- Farali Misal
- farali pahadi tikka recipe | paneer, sweet potato, potatoes fasting tikka | Ekadashi vrat upvas tikka |

what is farali handvo recipe made of ?

what is farali handvo recipe made of ? See below image of list of ingredients for farali handvo.

Ingredients used in fasting

Paneer (fresh cottage cheese) is derived from milk and often considered vegetarian. This makes it suitable for many fasting practices that restrict animal products.
In Indian culture, certain foods are traditionally consumed during fasting periods as they are considered pure or sattvic. Poatoes, Baby potatoes, being a wholesome and easily digestible food, have become a staple ingredient in fasting recipes over time due to cultural practices and culinary traditions. During fasting periods, many Indian traditions follow specific dietary restrictions. These restrictions often eliminate grains, legumes, and certain vegetables.
Kand, also known as purple yam or violet yam, is commonly used in fasting recipes in India for several reasons, primarily due to its suitability according to the dietary restrictions observed during Hindu fasting periods. During fasting periods, individuals need energy and nutrients to sustain themselves, and kand provides a good source of these essential nutrients.

how to parboil kand

Chop the kand into large chunks and pressure cook with enough water for 3 whistles. Let it cool completely before opening the lid.
Let the cooked kand cool slightly, then use a knife to gently scrape away the loosened peels.
After peeling the kand, grate it with a box grater . Use the grated kand throughout your recipe as needed.

make kand mixture

In a bowl put 1 cup peeled , parboiled and grated purple yam (kand). Kand acts as a natural binder, holding the ingredients together and creating a firm yet fluffy texture in the handvo. Kand has natural gelling properties that help to set the handvo and achieve a desirable consistency. This is especially important for a dish meant to be cut and shared.
Add 1 tsp finely chopped green chillies. Farali recipes are meant to be suitable for consumption during fasting periods, which often involve dietary restrictions. Green chillies can provide a hint of warmth without making the handvo overly spicy or unsuitable for fasting.

Add 1 tsp sugar. If a recipe includes a small amount of sugar, it might be there to balance out the savory or tart flavors from other ingredients like vegetables,
Add 1 tsp lemon juice. A touch of lemon juice adds a refreshing and slightly tart flavor to the handvo.
Add 1 tbsp arrowroot (paniphal) flour. Farali recipes often exclude grains like wheat and flours containing gluten. Arrowroot flour is naturally gluten-free and grain-free, making it a suitable binding agent for those following these dietary restrictions.
Add rock salt (sendha namak) to taste. We added 1/4th tsp. Ayurveda, a traditional Indian system of medicine, emphasizes balance and natural ingredients. Rock salt is considered to be a " Sattvic" food, meaning it promotes purity, lightness, and well-being. This aligns with the goals of fasting, which often involve detoxification and spiritual cleansing.
Mix well and keep aside.

make paneer mixture

In a bowl put 1 cup thickly grated paneer (cottage cheese). Grated paneer can also contribute to a creamier mouthfeel in the handvo. This can help to balance the dryness that can sometimes occur in grain-free recipes.
Add 1/4 cup green chutney. Green chutney is a common condiment in Indian cuisine, and it pairs well with many savory dishes, including farali handvo.
Add rock salt (sendha namak) to taste. We added 1/4th tsp. Ayurveda, a traditional Indian system of medicine, emphasizes balance and natural ingredients. Rock salt is considered to be a " Sattvic" food, meaning it promotes purity, lightness, and well-being. This aligns with the goals of fasting, which often involve detoxification and spiritual cleansing.
Mix well and keep aside.

make potato mixture

To make potato mixture, in a bowl put 1 cup peeled , parboiled and grated potatoes. Farali handvo is typically made with various flours and vegetables, which can sometimes lack a strong binding agent. Grated potatoes act as a natural binder, helping to hold all the ingredients together and creating a cohesive and sliceable handvo.

Add 1 tsp finely chopped green chillies.
Add 1 tsp sugar.
Add 1 tsp lemon juice.
Add 1 tbsp arrowroot (paniphal) flour.
Add rock salt (sendha namak) to taste. We added 1/4th tsp. Ayurveda, a traditional Indian system of medicine, emphasizes balance and natural ingredients. Rock salt is considered to be a " Sattvic" food, meaning it promotes purity, lightness, and well-being. This aligns with the goals of fasting, which often involve detoxification and spiritual cleansing.

Mix well and keep aside.

making farali handvo

Grease the baking tin using ½ tsp of ghee.
Spread the kand mixture evenly at the bottom of a greased baking tin.
Spread the paneer mixture gently over the kand mixture.
Finally spread the potato mixture over the paneer mixture.

Heat 1 tbsp oil in a small non-stick pan.
Add 1/2 tsp cumin seeds (jeera).
When the seeds crackle, add 1 tbsp sesame seeds (til).
Sauté for a few seconds.
Pour this tempering over the layered baking tin.

Bake in a pre-heated oven at 200°c (400ºf) for 20 minutes or till light brown in colour.
Allow it to cool for 15 minutes.
Once cooled, loosen the sides using a sharp knife.
Carefully demould the handvo.
Cut into 4 equal pieces.

Serve farali handvo recipe | kand potato handvo for vrat | aloo kand handvo with paneer stuffing | immediately with green chutney and peanut curd chutney.

pro tips for layered farali handvo

For making potato mixture, instead of potatoes you can also use grated sweet potatoes to make this recipe.
You can add green chilli paste to the mixture, if you do not like the mouthfeel.
A greased tin allows the handvo to come out of the tin easily and cleanly once it's cooked. This prevents the handvo from sticking and tearing, resulting in a better presentation and reducing food waste.

Nupoor P

on 10 Sep 16 07:51 PM

Great recipe hai yeh.

Gandhi Dhwani

on 23 Feb 15 05:04 PM

No one other then Tarla Dalal can think of such wonderful combinations. This layered handva has a very unique and delicious layer of paneer between potato and yam and that makes it delicious. Baking enhances the tastes of all the three 3 layers and having the potato layer is the best...