Secret Of Jakhia
Advertisement
Jakhia is such a seeds which grown in Uttarakhand. It is kumau language, I could not find the English name. It grows in jungle and highways road side. Once I went to Lucknow mahotsav, there I saw It was selling in an Almorah stall. Then I asked them how to use. They said when we give tadka in daal and sabji instead of cumin seeds or mustard seeds we can use this. It has a crunchy bite texture like couscous. And I really I found a different types of taste. That's how I am going to share with you.
Advertisement
Ingredients
- Rice flour 1/2 cup
- Semolina 1/2 cup
- Bengal gram 1/2 cup
- Jakhia seeds 2 tsp
- Potatoes cuts into cubic 1 bowl
- Capsicum cuts into Julian 1 bowl
- Red chilli flakes 2 tsp
- Curry powder 1 tsp
- Curry leaves
- Salt
- Oil as required
- Green chilli slices
Advertisement
Instructions
- Take a frying pan add oil add jakhia seeds it will splitter then curry leaves chilli flakes.
- Now add potatoes and capsicum curry powder green chilli and Salt. Mix well and close the lid. After five minutes it will ready.
- Now take a nonstick pan add oil, chilli flakes and jakhia seeds.
- Pour the batter into the chilli seeds.
- Turn both sides crispy. Serve with jakhia sabji.
Notes
Crispy and crunchy texture.
Advertisement
