Secret Of Jakhia
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About Secret Of Jakhia
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.
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Recipe Time & More
Ingredients
- 1/2 cup Rice flour
- 1/2 cup Semolina
- 1/2 cup Bengal gram
- 2 tsp Jakhia seeds
- 1 bowl Potatoes cut into cubic
- 1 bowl Capsicum cut into ulienne
- 2 tsp Chilli flakes
- 1 tsp Curry powder
- 2-3 Curry leaves
- 1 tsp Salt or as per taste
- 1 tsp Oil as required
- 1 Green Chillies slices
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Instructions
- Take a frying pan add oil add jakhia seeds it will splitter then add 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 be ready.
- Now take a nonstick pan add oil, chilli flakes and jakhia seeds.
- Make a rice flour batter and pour the rice flour batter into the chili seeds.
- Turn both sides crispy. Serve with jakhia sabji.
Recipe Notes
- Crispy and crunchy texture.
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Recipe Nutrition
Calories: 496kcal (25%) | Carbohydrates: 93g (31%) | Protein: 16g (32%) | Fat: 6g (9%) | Saturated Fat: 0.5g (3%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 1291mg (56%) | Potassium: 557mg (16%) | Fiber: 6g (25%) | Sugar: 1g (1%) | Vitamin A: 820IU (16%) | Vitamin C: 25mg (30%) | Calcium: 135mg (14%) | Iron: 6mg (33%)
3 Comments
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What a delightful recipe! Thanks for sharing.
This is wonderful! Can’t wait to taste it.
This looks incredible! Thank you.