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Method
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Jholi can be made of besan or rice flour.
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Mix besan, 1/4 tsp turmeric powder and 1/2 tsp salt.
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Make it into a thick paste by gradually adding
water and continuously folding it with a spatula
or karchi.
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· Now mix the paste with Curd and water. Churn
the mixture well.
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Take a pan or karahi and heat the oil. Add garlic cloves in the hot oil.
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When the garlic turns light brown, faran, red chillies and heeng.
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Immediately pour the curd mix into the frying
pan. Add turmeric powder, dry coriander
powder, red chillies powder and salt.
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Cook till the gravy starts thickening and the raw smell of besan is gone. Let the jholi cook forabout 10-15 minutes. If you are using rice flour then cook it for few minutes more. Add more
water to keep the consistency thin.
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Before taking it off from heat, add handful of
chopped spinach leaves or chopped spring
onion leaves. Cook for few more minutes till the leaves are tender.
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Garnish with a table spoon full of ghee, coriander leaves and green chillies (slit apart into two
pieces) and serve with steamed rice.
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Ingredients
