Green Chickpeas and Potato Cakes

saffola masala and coriander oats Recipe

Also known as Handvo, this is a traditional Gujarati recipe. Our Panelist Rekha Kakkar has given a lot of healthy and tasty twists to the recipe. Do check out the recipe.

Cooking time
20 min
Serves
3
3
1

Ingredients

    • 100g semolina or sooji
    • 75 ml yogurt
    • 1 teaspoon ginger and chilli paste
    • 1 sachet fruit salt
    • 1 teaspoon Saffola Oil

     

    For Potato Layer

     

    • 100g boiled and mashed potato
    • 1 green chilli, finely chopped
    • 1 teaspoon lemon juice
    • 1 tablespoon coriander leaves
    • 1 teaspoon chat powder
    • Generous pinch of salt

     

    Green Choliya Mash Layer

     

    • 200g boiled crushed choliya /green chickpeas
    • 1 teaspoon Saffola oil
    • 3 tablespoon oats
    • 1 green chilli, chopped
    • 2 tablespoon coriander leaves
    • 2 tablespoon raw mango or amla according to season, finely  chopped
    • 1 teaspoon sugar
    • 2 tablespoon mint leaves

     

    For Tempering

     

    • 1 tablespoon Saffola oil
    • 1 teaspoon mustard seeds
    • 2 dry chilies broken, into pieces

How to make saffola masala and coriander oats

    • Dry roast oats in a pan for 2-3 minutes and keep them aside
    • Heat 1 tsp oil in a pan, add chopped ginger, green chilli and coriander  immediately add 2 tbsp of water and boiled and mashed choliya
    • Add finely chopped raw mango/amla and chopped mint leaves too
    • Season with salt, cook for 3-4 minutes remove from heat and keep aside
    • For potato, mash layer mix all the ingredients together and keep aside

     

    For Semolina layer

     

    • Mix everything nicely and proceed to assemble everything
    • Finally to assemble it all. Grease a 12-inch cake pan ( preferably non-stick) with oil, First of all, pour semolina batter and spread it evenly in the pan
    • For second layer spread oats evenly
    • For the third layer spread the choliya/green chickpeas layer evenly and finally finish with potato mash layer
    • Now heat up one tsp oil in a tadka pan, add mustard seeds, broken dry red chilies and asafoetida and finally sesame seeds. Let them splutter and spread this fragrant tadka over potato layer
    • Place this pan in pre-heated oven at 200ºc for 30 to 35 minutes and let it cool before serving with green chutney

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Comments

What about yogurt?? nothing mentioned a...

What about yogurt?? nothing mentioned about it...

Jan 21, 2016

4
Average: 4 (1 vote)
3

nice

nice

Feb 12, 2015

4
Average: 4 (1 vote)
3

Wow, this dish is simple but has new twi...

Wow, this dish is simple but has new twist in it.. Looks good & yummy.

Jan 27, 2015

4
Average: 4 (1 vote)
3
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