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



  • 1 cup Gahat or Kulath (Horse gram)
  • 4 to 5 cloves Garlic
  • 1/2 inch piece Ginger
  • 3 to 4 no Green chillies
  • 1 tsp Jakhiya or Cumin seeds
  • A pinch Asafoetida (hing)
  • 1/2 tsp Dry coriander powder
  • 1/4 tsp Turmeric powder
  • 3 cups Water
  • 2 tsp or to taste Salt
  • 2 cup Oil ( preferably mustard oil)


  • Soak the Gahat daal in water overnight. If using Arhar daal, soak for 1-2hrs.
  • In the morning wash and rub the daal in running water so that it is free of seed covering (chilka). Then, grind it into a dry thick paste in a mixer or on a silbatta along with green chillies, garlic and ginger.
  • Place a tawa on a moderate flame. Put some oil and make thick pancakes ( like cutlets) daal paste. Use only half of the paste for making the cakes.
  • Mix water with the remaining paste making it of pouring consistency. Heat oil in a pan and add jakhiya seeds and heeng. Now add Gahat paste, turmeric powder, dry coriander powder and salt.
  • Cover and cook for about 10 minutes on slow fire. Add the Gahat cakes to the gravy and
  • continue simmer for another ten minutes. The gravy should have pouring consistency. If thick add some more water and heat till it boils.
  • Garnish with pure ghee and chopped coriander leaves.
  • Serve hot 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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