Jhoi/Jholi

Jhoi/Jholi- (kadhi of Uttarakhand )

A traditional dish which is generally prepared with whole wheat flour, butter milk and has involvement of seasonal vegetables (Spring onion, Fenugreek stem, Radish , Green leaf vegetables and cucumber).

It has three components

1. Tempering- black mustard seed, whole red chili, cumin seed
2.  Body- whole wheat flour and buttermilk
3. Vegetables- Spring onion, Fenugreek stem, Radish, Green leafy vegetables and cucumber

S.no	Ingredients	Quantity
1	Whole wheat flour	25g
2	Buttermilk	250 ml
3	Black mustard seed	1 pinch
4	Whole red chili	1 pinch
5	Cumin seed	1 pinch
6	Seasonal vegetables	50 g
7	Salt	To taste
8	Turmeric powder	2g
9	Red chili powder	2g
10	Coriander powder	2g
11	Mustard oil	20 ml
12	Onion- sliced	20g

 Method of preparation

1. Mix whole wheat flour with butter milk, turmeric powder, coriander powder and red chili powder
2. Add oil in kadhai then add tempering let it be crackle and then add sliced onion allow it to caramelized (not too brown)
3. Add mixed batter for the jhoi in the kadhai and allow it cook in slow flame.
4. Add seasoning and add seasonal vegetables cook it as per the  nature of vegetable.
5. Serve hot with boiled rice.

Note- Add that vegetables in beginning which need to be cooked but vegetable like cucumber must be add when jhoi is almost prepared otherwise it will be mashed completely.