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
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.