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
3 tbsp. of oil
2 dry whole red chillies
limdi (curry leaf) optional
2 tbsp. of mustard seeds
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)
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.*
Add the vegetables, sugar, salt, lemon juice and spices.
Add kettle-boiled water to make the mixture the same consistency as cake batter.
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).
Sprinkle generously with sesame seeds and the tempering (see above) and cover with foil.
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).
Take out of the oven and check that it is cooked through by piercing with a knife or skewer – it should come out clean.
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!