Aloo Mangodi
Aloo Tamatar Ka Jhol
Bhang Ki Chutney
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Chana Chatwani
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Home>>North India>>Uttaranchal>>Cuisine>>Jholi


Bhaang ki Chutney

  • 1 cup Besan or Rice flour
  • 3 cups Curd
  • 4 to 5 cloves Garlic
  • 1 tsp Dry Faran or Cumin seeds
  • 4 to 5 no Red chillies whole
  • A pinch Asafoetida
  • 1/2 tsp Dry coriander powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red chillies powder
  • 3 tsp or to taste Salt


  • Jholi can be made of besan or rice flour.
  • Mix besan, 1/4 tsp turmeric powder and 1/2 tsp salt.
  • Make it into a thick paste by gradually adding water and continuously folding it with a spatula or karchi.
  • Now mix the paste with Curd and water. Churn the mixture well.
  • Take a pan or karahi and heat the oil. Add garlic cloves in the hot oil.
  • When the garlic turns light brown, faran, red chillies and heeng.
  • Immediately pour the curd mix into the frying pan. Add turmeric powder, dry coriander powder, red chillies powder and salt.
  • Cook till the gravy starts thickening and the raw smell of besan is gone. Let the jholi cook forabout 10-15 minutes. If you are using rice flour then cook it for few minutes more. Add more  water to keep the consistency thin.
  • Before taking it off from heat, add handful of chopped spinach leaves or chopped spring onion leaves. Cook for few more minutes till the leaves are tender.
  • Garnish with a table spoon full of ghee, coriander leaves and green chillies (slit apart into two pieces) and serve with steamed rice.

 More Cuisine in Uttaranchal

>> Aloo Mangodi

>> Aloo Tamatar Ka Jhol

>> Arsa

>> Baadi

>> Bhang Ki Chutney

>> Bhatt Ki Churdkani

>> Chainsoo

>> Chana Chatwani

>> Jholi

>> Kaafuli

>> Khadu Fry

>> Lima Ki Kachboli

>> Macha Jhol

>> Naal Badi Ki Sabji

>> Phaanu

>> Ras


More Information About Uttaranchal

>> City >> Cuisine >> Arts and Crafts >> Fairs and Festivals


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