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By Aarti Patel, mother of three who treasures the value of easy, healthy, tasty recipes!

Ondhwa is typical savoury Gujarati dish, which in my household is often made as a lunchtime meal towards the end of the week when I want to clear out the fridge and use up vegetables or leftover rice or khadhi (yoghurt and gram flour soup).The following recipe is a firm family favourite.


4 cups of ondhwa flour

2 cups of course semolina

2 tbsps. of oil

400g of sour yoghurt (if it’s not you can always add lemon juice to the mixture) or leftover khadhi

2 or 3 grated carrots

1 very small cabbage, finely chopped

2 onions, finely chopped

1 red pepper, finely chopped

2 or 3 finely chopped green chillies

4 or 5 cloves of garlic

2 teaspoons of chopped ginger

1 teaspoon of ENO (from the pharmacy)

1 teaspoon of sugar

½ teaspoon of turmeric

salt and lemon juice to taste

sesame seeds



For Tempering

3 tbsp. of oil

2 dry whole red chillies

limdi (curry leaf) optional

2 tbsp. of mustard seeds


Step 1

Turn on the fan-assisted oven to 180 degree. Grease two Pyrex glass dishes – I use two different sizes – (22 by 30cm and another smaller one that is 20 by 20cm)

Step 2

In a large bowl mix the ondhwa flour and semolina with some oil (I use rapeseed as it is high in Omega 3, 6 and 9) and yoghurt.*

Step 3

Add the vegetables, sugar, salt, lemon juice and spices.

Step 4

Add kettle-boiled water to make the mixture the same consistency as cake batter.

Step 5

Add the teaspoon of ENO and stir in one direction (no idea why) and transfer to the greased dishes (I like the layer to be no more than 1½ to 2 cm thick).

Step 6

Sprinkle generously with sesame seeds and the tempering (see above) and cover with foil.

Step 7

Bake in the oven for 30 mins and then remove the foil and brown for another 30 mins. (The family likes it crispy on the sides and top).

Step 8

Take out of the oven and check that it is cooked through by piercing with a knife or skewer – it should come out clean.

Step 9

Let it cool on a rack and cut the ondhwa in squares.

We eat ondhwa with cheese and Indian pickles and I know some are partial to ketchup–and of course a nice cup of chai!

*The traditional method is then to add some kettle-boiled hot water, cover the bowl and let the mixture ferment overnight. However, I skip the fermentation process as ondhwa causes ‘acidity’ for some family members – and the ondhwa tastes just as good!


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