Bhatt ki Churkani
A thin, smoky black soybean curry from Kumaon made by roasting and grinding bhatt with roasted wheat flour, finished with a jakhiya tempering.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Iron griddle
- •Heavy-bottomed pot
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 9 g
- carbs
- 22 g
- fibre
- 6 g
- protein
- 11 g
- calories
- 210 kcal
Instructions
- 1
Toast the bhatt (black soybeans) on a hot griddle without oil. Stir constantly until fragrant and slightly darker.
- 2
Let them cool slightly. Grind them coarsely in a mixer with a little water into a rough paste.
- 3
Toast the wheat flour separately in a dry pan until light brown and nutty. Set it aside.
- 4
Heat mustard oil in a heavy pot until it smokes lightly. Add jakhiya (wild mustard seeds) and let them crackle.
- 5
Add the crushed garlic and dried red chilli. Fry until the garlic turns golden.
- 6
Stir in asafoetida and turmeric powder. Pour in water and bring it to a boil.
- 7
Whisk in the ground bhatt paste and roasted wheat flour. Stir well to avoid lumps.
- 8
Simmer gently on low heat for 20–25 minutes until slightly thick. Stir occasionally.
- 9
Season with salt. Simmer for a further 5 minutes.
- 10
Serve hot with steamed rice or mandua roti (finger millet flatbread).
Chef's tips
Roast the bhatt well before grinding to get the signature smoky flavour. Keep the curry thin, as churkani should be soupy.
Ingredient substitutions
- jakhiya seeds → mustard seeds
Storage
Refrigerate in an airtight container for up to 2 days.
Reheating
Reheat gently on the stovetop, adding a splash of water to loosen the consistency.
Common mistakes to avoid
- •Skipping the dry-roasting step, which reduces the smoky aroma
- •Making the curry too thick instead of light and soupy
Serving suggestions
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