- - 1 cup: Besan or Rice flour
- - 3 cups: Curd
- - 4 to 5 cloves: Garlic
- - 1 tsp: Dry Faran or Cumin seeds
- - 4 to 5: Red chillies whole
- - A pinch: Asafoetida
- - 1/2 tsp: Dry coriander powder
- - 1/2 tsp: Turmeric powder
- - 1/2 tsp: Red chillies powder
- - 3 tsp or to taste: Salt
- - 1/2 cup: Oil or Ghee
- - 3 cups: Water
- - Optional: Chopped spinach or fenugreek leaves
- - Jholi is either made out of besan or rice flour.
- - Mix the besan with ¼ tsp of turmeric powder and half tsp of salt. Make a thick paste of it with the help of water added gradually and folding it with a spatula or karchi. Next take the paste and mix it with curd and water. Churn them properly.
- - After all these, heat oil in a pan or karahi. Add garlic cloves to it. As the garlic turns light brown, add red chillies and heeng. Pour the curd mix in the pan and add a bit of turmeric powder, dry coriander powder, red chillies powder and salt to it.
- - Start cooking till the gravy becomes thick and the smell of raw besan is gone. Cook for another ten to fifteen minutes. Preparing it with rice flour requires few minutes more of cooking. Do add water to keep the consistency thin. Just before putting off the flame add little bit of chopped spinach leaves or chopped spring onion leaves. Continue cooking till the leaves are tender.
- - Garnish the preparation with a table spoon full of ghee, coriander leaves and green chillies. Dont forget to slit the chillies apart into two pieces.
- - Jholi is ready and serve it with steamed rice.