Farali Layered Handva

Tempting paneer teamed with spicy green chutney is sandwiched between purple yam and potato and baked to perfection.

Ingredients

To Be Mixed Into Kand Mixture1 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 Mixture1 cup thickly grated paneer (cottage cheese)
1/4 cup green chutney
rock salt (sendha namak) to taste

 

To Be Mixed Into Potato Mixture1 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 Ingredients1/2 tsp ghee for greasing
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1 tbsp sesame seeds (til)

 

Method 

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 sauté for a few seconds.
5. Pour this tempering over the layered baking dish 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 2 minutes.
6. Cut into 8 equal pieces and serve immediately with green chutney and peanut curd chutney.
7.  For Serving green chutney
   peanut curd chutney