Savory Paneer Handvo: A Delicious Twist on a Gujarati Classic
40 minutes
1374 reads
About Savory Paneer Handvo: A Delicious Twist on a Gujarati Classic
Craving a flavorful and healthy dish that's both light and satisfying? This Savory Paneer Handvo offers a delicious twist on the traditional Gujarati classic, incorporating the creamy richness of paneer for an unforgettable experience.Imagine a delicate blend of semolina, spiced yogurt, and fresh vegetables, pan-fried to golden perfection. Topped with grated paneer, this handvo explodes with savory goodness in every bite.Enjoy this versatile dish for breakfast, a light lunch, or a satisfying dinner. It's a vegetarian delight that even adventurous eaters will adore!
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See the 30-Day PlanRecipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Batter
- 1 cup Semolina sooji
- 1 cup Curd/Yogurt sour
- 1 tsp Salt
- 1/2 tsp Pepper black
- 1/2 tsp Chili Powder red
- 1 tsp Chaat Masala
Vegetables and Paneer
- 2 Tbsp Bell Peppers capsicum, finely chopped
- 3 Tbsp Onion finely chopped
- 150 gm Cottage Cheese divided
Other
- 2 tsp Oil
Instructions
- In a mixing bowl, combine the semolina and sour curd/yogurt. Whisk until smooth.
- Add the salt, black pepper, red chili powder, and chaat masala to the batter. Mix well to combine.
- Finely chop the onion and bell pepper. Crumble 100g of the paneer.
- Add the chopped vegetables and crumbled paneer to the batter. Mix thoroughly.
- Lightly brush a non-stick pan or skillet with oil and heat over medium heat.
- Pour the batter onto the hot pan and spread evenly to form a circle or desired shape.
- Grate the remaining 50g of paneer evenly over the batter. Drizzle a few drops of oil around the edges of the pan.
- Cover the pan with a lid and cook for 5-8 minutes over medium heat. Then, reduce the heat to low and continue cooking for another 5-8 minutes. Covering the pan traps steam and helps the handvo cook evenly.
- Carefully flip the handvo and cook for another 8 minutes, covered, until golden brown and cooked through. Check for doneness by inserting a toothpick into the center; it should come out clean.
- Transfer the cooked paneer handvo to a serving plate. Serve hot with green chutney or your favorite dip.
Recipe Notes
Expert Tips
- For a crispier Handvo, use a cast iron skillet or a well-seasoned non-stick pan.
- Don't overmix the batter. A few lumps are okay and will result in a softer Handvo.
- Adjust the spice level according to your preference. Add a pinch of asafoetida for a more savory flavor.
Storage Instructions
- Leftover Handvo can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in a microwave or on a lightly oiled skillet until warmed through.
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Recipe Nutrition
Calories: 269kcalCarbohydrates: 5gProtein: 11gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 50mgSodium: 1192mgPotassium: 60mgFiber: 1gSugar: 1gVitamin A: 443IUVitamin C: 13mgCalcium: 369mgIron: 0.2mg
Nilu Rastogi
Articles: 22
3 Comments
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Absolutely mouthwatering! Great share.
I’m excited to make this at home!
This looks so inviting! Thank you.