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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.

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