Bhuko
Ingredients
½ cup
Fine cornmeal
2 Tbsps
Gram flour
2 Tbsps
Jowar flour
2 Tbsps
Wheat flour
¾ tsp
Green chilies
(crushed or to taste)
1 tsp
Ginger
(crushed)
½ tsp
Garlic
(crushed)
¾ tsp
Salt
(or to taste)
1 tsp
Ground coriander/cumin mix
¼ tsp
Red chili powder
(or to taste)
1½ tsp
Sugar
½ tsp
Raw peanuts
(ground)
1 cup
Fenugreek leaves
(finely chopped)
2 Tbsps
Water
Instructions
1
In a non-stick frypan, heat oil for the tempering on medium high. Add mustard seeds, when crackled, add turmeric and hing.
2
Reduce heat to low and add all the flours, stir continuously until pinkish and aromatic.
3
Add the remaining ingredients, sprinkle water and mix.
4
Cover and cook for five minutes.
5
Uncover and cook further, stirring continuously until crumbly in texture, about five minutes.
6
Note : can replace fenugreek leaves with grated zucchini, dudhi or cabbage.
Tempering
Ingredients
2 Tbsps
Oil
½ tsp
Mustard seeds
¼ tsp
Turmeric
⅛ tsp
Asafoetida
(hing)