Handvo/Bhakhro

Handvo/Bhakhro is one of my dad’s favorite tea time snacks, as I’ve grown older and moved away from home it is still one of the things I’m nostalgic for. Chai, bhakhro, and a big bowl of chevdo round out a perfect breakfast for me. So many people have a million ways to make it, but I think this way is the best and the easiest. I love baking them in cupcake tins or smaller trays so you get more crispy edge pieces. In addition to that I always try to bake it really thin so that you get this wonderful crunch all the way around.

This dish can easily be made toddler-friendly by omitting the chili paste and other heavy spices. Feel free to include other veggies in your paste with the lilva to create a nutrient dense option for your family. This is a great way to sneak in an extra serving of veggies when the little ones aren’t looking.

Handvo/Bhakhro

Bhakhro is a baked savory dish with a crunchy top and soft inside. It is a great way to sneak in vegetables for a picky toddler or a picky husband (!!) My mom has perfected the art of making these a little healthier without compromising on taste. Feel free to mix it up with your veggies or sneak in some unflavored protein powder for a little extra health power! I

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Appetizer, Breakfast

Cuisine Indian

Servings 20 pieces

Ingredients

  

Handvo/Bhakhro

• 4 cups Handvo flour We grind ours at home but most grocers will have it!
• 2.5 cups water
• 3/4 cup frozen Toovar Lilva, ground into a paste This will also be an easy find in your local Indian grocers
• 3/4 cup brown sugar
• 3/4 cup. frozen methi, thawed and drained We use 2 blocks of the Deep brand!
• 1/4 cup neutral oil
• 1/4 cup yogurt
• 2 tbsp. ginger paste
• 1.5 tbsp. green chili paste
• 1 tbsp. salt
• 1 tbsp. garlic paste
• 1 tsp. turmeric
• 1/2 tsp. baking powder

Crunchy Topping

• 1/4 cup mustard seeds, popped
• 1/4 cup sesame seeds

Instructions

 

• Preheat you oven to 450° and grease your tray with non-stick cooking spray.
• On medium heat, pop your mustard seeds in a completely dry pan. Feel free to cover the pan to prevent spluttering.
• Combine all of the ingredients aside from the water, and thoroughly combine. Slowly add water 1/2 cup at a time until you get a dough similar to cake batter.
• Pour your ingredients into a greased pan and top with the mustard seeds and sesame seeds to make a crunchy topping.
  
• Bake for 45-60 minutes until the edges have pulled away from the pan and you have nice even browning on the top.
  

Notes

Feel free to make this in a cupcake tin, 2 8-inch rounds, or a 9 x 13 tray depending on how thick you want it and how many people like edge pieces! f you like crispy, crunchy edges I highly recommend making this in a cast iron skillet, or a cast iron rimmed pizza stone, the heat coverage is amazing and you get that amazing uniform browning on the bottom.

Keyword bhakhro, bhakro, handvo, handwo