The attempts to make and feature various kinds of Handva make me fall for this one-pot meal’s versatility and absolute comfort. It doesn’t matter whether the batter is fermented or instant, or it excludes grains and contains only vegetables and leafy greens; the charm of a well-made Handvo with a crispy crust – the tender crumb is irresistible. Always.
The Bataka-Makai no Handvo/Potato-Corn Handvo has been waiting to happen for a very long time. The omnipresent, overly sweet, and soft American corn falls short of this handva’s expectations from corn kernels. Hence, had to wait for the monsoons that bring with it fresh deshi makai/bhutta. While the desi white maize (comparatively tender) will take a little time to show up, I decided to use the chewy yellow maize, and the result was an amazingly crispy crust dotted with some charred and chewy kernels. The traditional accompaniments to this mellow-flavoured Handvo are refreshing coriander chutney and sharp keri nu methiyu athanu (Gujarati-style raw mango pickle), each complementing the flavours of the other.
Go bring some desi bhuttas/makai and make this crowd pleasing Handvo!!
Corn-Potato Handvo
Ingredients
- 4 cups corn kernels
- 2 cups mashed potatoes, boiled and mashed
- 2 tablespoons minced green chillies and ginger
- 1/3 cup fresh coriander, finely chopped
- 1/3 cup fresh grated coconut
- 1 teaspoon sugar
- 1 teaspoon lemon juice
- salt to taste
- 2 tablespoons sesame seeds
- 4 tablespoons groundnut oil
Instructions
Using an electric mixer-girder or manual chilli crusher, coarsely grind the corn kernels . Run the grinder on pulse mode to ensure you don't grind them to a paste consistency.
Transfer and spread the ground kernels over a fine steel sieve and steam them for 10 minutes.
Upon steaming the mash will seem sticky, but it will take up nice texture upon cooling.
Transfer the steamed mash on a broad plate/thali and bring it to room temperature. Add the mashed potatoes, green chillies and ginger, coriander, coconut, sugar, lemon juice and salt.
Mix it all to form a soft dough.
In a well seasoned 9-10 inch skillet or non stick pan temper 2 tablespoons of oil with some sesame seeds.
Place the corn coconut mix over it and spread it using a spatula.
Smear some oil over the top, cover and cook on low flame.
The Handvo takes 10 to 12 minutes to form a nice light brown crust. Ensure that the flame is at a medium low.
Once the crust forms on one side, place and inverted thali or dish over the skillet, turn the skillet on the plate. Add some oil, heat it, sprinkle the remaining sesame seeds and slide the flipped Handvo into the skillet.
Continue to cook until it takes a beautiful pale brown colour.
Turn off the flame, allow the Handvo to rest in the skillet for five minutes. This will help set the crumb.
Transfer the Corn-Potato Handvo into a serving plate, slice into wedges and serve with coriander chutney or khattu athanu.
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