Low Carb Handvo
Savor the magic of traditional Gujarati cuisine with a modern twist in this Low Carb Handvo! Crafted with almond flour and Greek yogurt, this gluten-free and keto-friendly recipe retains the essence of classic handvo while embracing a health-conscious approach. Packed with the goodness of zucchini, carrots, peas, and enoki mushrooms, each bite is a delightful medley of textures and flavors, enhanced by aromatic spices like cumin, mustard seeds, and curry leaves. This baked savory cake features a golden sesame crust that adds an irresistible crunch, making it perfect as a wholesome snack, light lunch, or side dish. Quick to prepare, easy to bake, and loaded with nutrients, this Low Carb Handvo is the ultimate guilt-free indulgence.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Greek yogurt
- 1 medium Zucchini
- 1 medium Carrot
- 0.5 cup Frozen peas
- 0.5 cup Enoki mushrooms
- 1 inch Ginger
- 1 Green chili
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Salt
- 4 tablespoons Olive oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 10 Curry leaves
- 2 tablespoons Sesame seeds
Instructions
Preheat the oven to 350°F (180°C) and grease a baking pan or cake tin with a little olive oil.
Grate the zucchini and carrot. Squeeze out excess moisture from the grated zucchini using a clean kitchen towel.
Finely chop the ginger and green chili.
In a large mixing bowl, combine the almond flour and Greek yogurt to form a thick batter.
Add the grated zucchini, carrot, peas, and enoki mushrooms to the batter. Stir in the ginger, green chili, turmeric powder, red chili powder, and salt.
Sprinkle the baking soda over the mixture and gently fold it in.
Heat 2 tablespoons of olive oil in a small pan over medium heat. Add the mustard seeds and cumin seeds, and let them crackle. Turn off the heat and add the curry leaves.
Pour this tempered oil-spice mixture into the batter and mix well.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Brush the top of the batter with the remaining olive oil and sprinkle with sesame seeds.
Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Let the Handvo cool in the pan for a few minutes before turning it out onto a wire rack.
Slice and serve warm.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.2 g | 214% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4994 mg | 217% | |
| Total Carbohydrate | 113.7 g | 41% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 35.0 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1115 mg | 86% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2302 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
