Layered Handva

Preparation Time: 25 mins
Baking time: 20 minutes
Baking Temperature: 200°c
Makes 4 servings
Ingredients
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

1. Grease the baking dish using ½ tsp of ghee.
2. Spread the kand mixture evenly at the bottom of a greased baking dish, followed by the paneer mixture and finally the potato mixture. Keep aside.
3. Heat the oil in a small non-stick kadhai and add the cumin seeds.
4. When the seeds crackle, add the sesame seeds and saute for a few seconds.
5. Pour this tempering over the layered baking dish and bake in a pre-heated oven at 200°c for 20 minutes or till light brown in color. Keep aside to cool for 2 minutes.
6. Cut into 8 equal pieces and serve immediately with green chutney and peanut curd chutney.