Potato and Black Chickpea Handvo

Potato and Black Chickpea Handvo step by step instructions:

After hearing the word handvo all rice and dals come into picture. But as the name suggests this handwa is made up of only potato and black chickpeas with oozing cheese (yum … mouth-watering!!!). And to be very frank, I feel that I have just changed the method of cooking and voila a new dish is created.

Potato and Black Chickpea Handvo is yet another very simple recipe which can be customized as per user’s taste.

Try this for sure and do share your feedback!

Let us start cooking!!!

Ingredients:
For potato covering:
Potatoes: 3 medium (boiled, skin removed and mashed)
Kasuri methi (dried fenugreek leaves): 1 tsp
Red chili powder: 1 tsp
Corn flour: 1-2 tsp
Salt as per taste
For the filling:
Black chickpeas: 1 tbsp (boiled)
Red chili powder: ½ tsp
Cheese: ½ cube grated
Salt as per taste
Others:
Oil: 2 tsp
Sesame seeds: 2 tsp

Method:
1. In a plate take potatoes.

2. Mash them and add kasuri methi, salt, red chili powder, and corn flour.

3. Mix well.
4. Divide into 2 parts and press them with the help of your hands to make small rounds.

5. Heat oil in a kadai.
6. Add sesame seeds and let them crackle.
7. Now put one potato round in the kadai. Give it a shape if required.

8. Put the filling; black chickpeas, salt, red chili powder and cheese.

9. Put another potato round over it and slightly press the edges so that the filling doesn’t come out. Sprinkle sesame seeds over it.

10. Cover it and let it cook for around 10 minutes or till the base turns brown on low flame.
11. Flip it carefully.

12. Now let it cook covered on the other side for other 7-8 minutes.

13. Take out carefully in a serving dish.

14. Serve hot.

Tips:
1. The filling can be changed as per users taste.
2. Carefully press the edges otherwise, the filling may come out.
3. Always be careful while flipping.

See you soon with a new recipe till then Happy Cooking!!!