Ever Tried Pahadi Jholi? Add A Tangy Twist With Onion Leaves & Gram Flour! – News18
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The combination of Jholi and onion leaves is exceptionally flavourful and is relished while basking in the winter sun. The dish is typically eaten from January to April, offering a distinct taste that sets it apart from other Jholis
In rural Uttarakhand, Onion Leaf Jholi remains a favourite, prepared using simple techniques and enhanced by its unique blend of spices. (Local18)
Uttarakhand has made its mark in India and abroad for its cuisine, offering a variety of traditional and delicious dishes. At various food festivals and events, Uttarakhand’s cuisine has carved out its own place. One of its many traditional dishes is Jholi, which is prepared in multiple ways in the hills. During the changing season, Onion Leaf Jholi is particularly popular, known for its rich flavour and unique preparation method.
Bhavana Rawat, a local expert from Bageshwar, told Local18 that Onion Leaf Jholi is a staple in Uttarakhand households and is also cherished by those living in cities. She also shares a simple recipe for making it:
How To Make Onion Leaf Jholi
- Heat an iron pan, preferably over an open fire for an authentic taste, or use a gas stove.
- Add mustard oil to the hot pan, followed by cumin seeds and garlic.
- Prepare a batter using wheat or gram flour, season it with spices as per taste, and pour it into the pan over the tempering.
- Add buttermilk or curd to the mixture and stir continuously for 10 to 15 minutes.
- Once it thickens slightly, add freshly chopped onion leaves (cut to about half the size of a finger).
- Cook for another five minutes.
- Serve hot with rice.
The combination of Jholi and onion leaves is exceptionally flavourful and is relished while basking in the winter sun. The dish is typically eaten from January to April, offering a distinct taste that sets it apart from other Jholis.
In rural Uttarakhand, Onion Leaf Jholi remains a favourite, prepared using simple techniques and enhanced by its unique blend of spices. People particularly enjoy its tangy and spicy taste. With a growing preference for traditional foods, Pahadi Jholi is gaining popularity in urban areas as well. Due to its traditional appeal, many hotels and roadside eateries serve this dish, further establishing the identity of Uttarakhand’s culinary heritage.
- Location :
Bageshwar, India, India
