Delicious Bhatt ki Churkaani मजेदार भट्ट की चुड़कानी

Delicious Bhatt ki Churkaani  मजेदार भट्ट की चुड़कानी

Here comes a very special and my all-time favourite recipe from ‘the Land of the Gods’ (Dev Bhoomi). Yes, I’m talking about a traditional Kumaoni recipe called — Bhatt ki Churkaani — made from ‘Bhatt Dal’, also known as Black Soyabean

By Divya Joshi




Bhatt Dal (Black Soyabean) – 1 cup

One large onion

Two big tomatoes

Garlic and ginger paste- 1 tablespoon

Gram flour – ¼ cup (people do use wheat flour, I had twisted it with besan and it tastes heavenly)

Cumin seed – ½ tablespoon

Asafoetida (hing) – 2 pinch

Dried red chilli – 2

Coriander powder – 1 tablespoon

Turmeric powder – ¼ tablespoon

Red chilli powder- ½ tablespoon

Garam masala – ½ tablespoon

Salt – according to taste

Oil – 3 tablespoon

churkaani 2


Step 1: Heat oil, add drained Bhatt Dal (Black Soyabean) in oil and fry until it starts crackling. Perform this process on simmer gas flame. Keep aside

Step 2: Fry the dried red chillies and keep aside

Step 3: Add cumin seeds & Asafoetida to the oil

Step 4: Add finely chopped onions and fry till they turn golden brown

Step 5: Add ginger garlic paste and sauté for another one minute

Step 6: Add ‘besan’ and fry it till it start changing its colour, but don’t burn it

Step 7: Add all the spices and fry for another 30 seconds

Step 8: Add finely chopped tomatoes along with salt and some water, wait till the tomatoes are properly cooked. The process might tale 7-8 minutes

Step 9: Now add the fried Bhatt Dal to it, mix it well for 2 minutes

Step 10: Add 3- 4 cups of water initially and maintain the consistency once it starts cooking. Besan will help in maintaining the thickness of the gravy. Cook it on simmer gas flame. You will see the gravy will change its colour to greenish black once properly cooked. The process will take 15- 20 minutes at the max.

Step 11: Turn the gas off, the delicacy is prepared and ready to serve.

Garnish it with coriander leaves and fried dried red chillies.

Bhatt ki Churkaani goes well with steamed rice.

Divya Joshi
Divya Joshi, who hails from Uttarakhand, is a Delhi-based PR professional

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