JHOLI / PAYOO
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JHOLI / PAYOO
INGREDIENTS
- Gram Flour : 1 Cup
- Jakhiya : 1 Tbps
- Red Chilly : 3 – 4
- Curd : 3 – 4 Cups
- Cumin Seeds : 1/2 Tbps
- Red Chilly Powder : As Per Taste
- Asafoetida (Hing) : 2 pinch
- Salt : As Per Taste
- Oil : 15-20 Ml
- Coriander Leaves : For Dressing
COOKING TIME
- Total Time : 40 mins
- Preparation Time : 10 mins
- Cooking Time : 30 mins
- Servings : 4
BEST COOKED IN
- Metal Pot
COOKING PROCESS
- In a mixer jar, add the besan, curd, salt, turmeric & water & blend it for sometime. till the besan is dissolved.
- Heat the pot with oil & add cumin seeds, hing, red chilly powder, Jakhiya & whole red chilly’s.
- Once this is done add the besan mixture.
- Keep stirring initially & keep it in low flame. Let it cook in the flame for 30 mins.
- Garnish it with coriander leaves & Your Jholi / Payoo is ready to be served.
- The catch here is if you have got aged butter milk ( which too sour ), it will give the feel of Pahad.
DONT FORGET TO USE MYOR PAHAD’S JAMBU, GANDHRYAN & OTHER SPICES.
ALONG WITH DONT MISS 15+ VARITIES OF PICKLES WE HAVE INTRODUCED RECENTLY.
