Name: Secret Of Jakhia
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/2 cup Rice flour; 1/2 cup Semolina; 1/2 cup Bengal gram; 2 teaspoon Jakhia seeds; 1 bowl Potatoes (cut into cubic); 1 bowl Capsicum (cut into ulienne ); 2 teaspoon Red chili flakes; 1 teaspoon Curry powder; 2-3 Curry leaves; 1 teaspoon Salt (or as per taste); 1 teaspoon Oil (as required); 1 Green chili (slices)

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Jakhia is a seed grown in Uttarakhand, known in the Kumau language. Found along jungle paths and highways, I discovered it at a Lucknow mahotsav stall.

When inquired about its use, I was told to use it in place of cumin or mustard seeds for tadka in daal and sabji.

With a crunchy texture akin to couscous, Jakhia imparts a unique flavor profile. Excited to share this discovery with you, it adds a distinctive taste to your culinary endeavors.

Prep Time 15

Cook Time 15

Total Time 30

Served AsBreakfast, Brunch

CuisineIndian

Recipe Taste Salty

Servings

Ingredients

Instructions

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Take a frying pan add oil add jakhia seeds it will splitter then add curry leaves chilli flakes.
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Now add potatoes and capsicum, curry powder green chilli and salt. Mix well and close the lid. After five minutes it will be ready.
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Now take a nonstick pan add oil, chilli flakes and jakhia seeds.
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Make a rice flour batter and pour the rice flour batter into the chili seeds.
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Turn both sides crispy. Serve with jakhia sabji.