Jholi bhat / Pahadi jholi bhat recipe.

Jholi bhat is a popular recipe from Uttarakhand that is cooked in almost all homes. Jholi is a form of modern Kadi. In Garhwal it is called Jholi, and in Kumaon it is called Jhoi, which is mixed with a batter of buttermilk and flour and tempered with mustard seeds. For people working far away from the mountains, relishing the taste of Jholi on a plate definitely brings back memories of the mountains. Jholi is best adapted with rice as your lunch.

What is Jholi?

In the mountains, flour is mixed with buttermilk to make a batter. A solution of wheat flour, manduve flour, or rice flour is also made in the flour. Jholi with rice is the most suitable saag during the day. In the village, when my mother used to make jholi from whey, she used to put grated cucumber in it, and after making me sit on the stove, she used to go away and tell me to keep cooking it till it boiled for 32 minutes. Keep cooking it until it comes to 32 boils. By the way, it is forbidden for children to go to the stove in the village, but due to more work at home, I also used to cook food with my mother.

 jholi Vs Curry.

the way curries are made today. A slurry is made by adding grammes of flour to curd, and after frying spices in onions, tomatoes, ginger, and garlic, the slurry is cooked. On the contrary, jhol is made by mixing flour with whey, putting it in a pan, and grinding spices in a silbatte. Dry coriander seeds, dry red chilies, turmeric, ginger, garlic, cloves, and black pepper are the major spices in the spices; after grinding them all, the spices are cooked. To make Jholi even more delicious, chopped or grated seasonal vegetables like cucumber, radish leaves, or radish are added to it. Jholi is considered cooked only when it comes to 32 boils.

Bhaat. Jholi bhat.

Bhaat is a pure desi word. At present, rice is cooked in pressure cookers in almost all households in India. Because it is very simple: put rice in the cooker, hit three whistles, and the rice is ready. The rice is the same, and the place is also the same. Only people and utensils have been changed. Food and cooking methods also changed with the passage of time. But those childhood memories are fresh. When the rice in the house was cooked in a brass pot (which we also called Bhaddu) in the house, I used to wait for the rice to cook with a big glass in my hand. When the rice boils, I take the starch in a glass, and I had drunk it. The home-made rice starch was very tasty with a spoonful of sugar. And when this delicious rice was eaten with Jholi, it was a pleasure. Where did those childhood days go?

To thicken the Jholi -:

Seasonal vegetables are used to thicken the Jholi. Whenever there are vegetables like cucumber, radish leaves, and radish, all these vegetables are grated and put in the jholi, which makes the jholi thicker and more delicious.

Tadka -:

For tempering in Jholi, we heat oil in a ladle. After heating the oil, put a spoonful of yellow mustard in it and temper it in the jholi. There are many mountain herbs available for tadka in the mountains, among which Jakhya, Faran, Gandharen, etc. are prominent. You can also add cumin seeds.

How to make jholi-bhat ?

1. Take a bowl and add 4 tablespoons of wheat flour to it.
2. Add 1 cup of water and keep whisking continuously to blend the paste till it becomes thick.
3. Keep whisking the wheat flour until then, and make sure that there are no lumps.
4. Add the buttermilk and 2 cups of water and mix well.
5. Whisk the paste well, making sure there are no lumps and it is well mixed.
6. Take a pan, add two spoons of oil, and heat it on medium flame.
7. As soon as the oil is hot, add one teaspoon cumin seeds and dry red chillies and fry till it crackles. Add one chopped onion, six chopped garlic buds, and one inch of chopped ginger, and cook till it turns golden.
8. Keep stirring continuously while adding coriander powder, turmeric powder, red chilli powder, and salt as desired. so that it does not burn or stick to the pan. 
9. When the masala is cooked in 2 minutes, put the buttermilk mixer in the pan and keep stirring.
10. Cook the jholi on medium heat till it starts to thicken.
11. Adjust the amount of water in the jholi and cook for 15 to 20 minutes.
    Keep stirring well in between so that the jholi does not burn or stick to the pan.
12. While cooking, add one spoon of kasoori fenugreek, take it off the flame, and garnish it with chopped coriander leaves.
13. Serve the jholi hot with (bhat) boiled rice. 

Uttarakhandi Jholi Bhat Recipe When you have Jholi Bhaat with rice, it definitely makes for a delicious and comforting lunch. You can also try this recipe for Jholi Bhat in your kitchen and experience the taste of Jholi Bhat.