top of page

UTTARAKHAND

Popular dishes of Uttarakhand

Aloo Ke Gutke

A symphony of rustic flavors, Aloo Ke Gutke unveils the charm of tender potatoes sautéed to perfection. Each bite unveils the earthy essence of the mountains, as the potatoes absorb a medley of spices. With a delightful crunch on the outside and a melt-in-your-mouth tenderness within, this dish embodies the soul of regional cuisine, making every taste a journey through the rolling hills.

Aloo-ke-Gutke.jpg

Ingredients :

  • 4 medium-sized potatoes, peeled and cubed

  • 1 tablespoon mustard oil

  • 1 teaspoon cumin seeds

  • 1 teaspoon mustard seeds

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder

  • 1/2 teaspoon coriander powder

  • Salt to taste

  • Chopped coriander leaves for garnishing

Steps To Follow:

  1. Heat mustard oil in a pan until it reaches smoking point. Turn off the heat and let it cool slightly.

  2. Reheat the oil, add cumin seeds and mustard seeds. Let them splutter.

  3. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.

  4. Add the cubed potatoes and stir to coat them with the spice mixture.

  5. Cook on medium-low heat, stirring occasionally, until the potatoes are cooked through and slightly crispy on the edges.

  6. Garnish with chopped coriander leaves.

  7. Serve hot with rice or roti.

Bal Mitha

 Bal Mithai, a confectionery masterpiece, captures the allure of Himalayan sweetness. Wrapped in an enigmatic brown hue, it unfolds to reveal the sugary delight within. The caramelized sugar intricately coats the chocolate-like fudge, offering a symphony of textures and flavors, reminiscent of the mountains' mystique.

Bal mithai.webp

Ingredients :

  • 1 cup khoya (solidified milk)

  • 1/2 cup sugar

  • 1/4 cup water

  • A pinch of cardamom powder

  • Chopped nuts for garnishing (optional)

Steps To Follow:

  1. Heat khoya in a pan on low heat until it softens and becomes slightly gooey. Remove from heat and let it cool slightly.

  2. Divide the khoya into small portions and shape them into small balls. Arrange them on a plate and let them air dry for a few hours.

  3. In a separate pan, dissolve sugar in water to make a sugar syrup. Add cardamom powder and simmer until the syrup thickens.

  4. Dip the dried khoya balls into the sugar syrup to coat them. Allow them to soak for a few minutes.

  5. Remove the coated khoya balls from the syrup and let them dry completely.

  6. Once dry, the sugar coating will crystallize, giving them a unique texture.

  7. Garnish with chopped nuts if desired.

  8. Serve as a traditional sweet treat.

Bhatt Ki Churkani

​ Bhatt Ki Churkani, a heartwarming delight, carries the essence of heritage. A velvety blend of black beans stewed in rich tomato gravy, it narrates stories of tradition and comfort. With each spoonful, the gentle tang of tomatoes dances in harmony with the earthy beans, leaving behind a tapestry of flavors that transcends generations.

Bhatt Ki Churkani.jpg

Ingredients :

  • 1 cup black bhatt (black soybean), soaked overnight

  • 1 onion, finely chopped

  • 1 tomato, chopped

  • 2-3 cloves of garlic, minced

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon coriander powder

  • 1/2 teaspoon red chili powder (adjust to taste)

  • Salt to taste

  • Chopped coriander leaves for garnishing

  • 2 tablespoons mustard oil

Steps To Follow:

  1. Pressure cook the soaked black soybeans until they are soft and cooked through.

  2. Heat mustard oil in a pan. Add cumin seeds and let them splutter.

  3. Add chopped onions and sauté until they turn golden brown.

  4. Add minced garlic and sauté for another minute.

  5. Add chopped tomatoes and cook until they soften and turn mushy.

  6. Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a few minutes.

  7. Add the cooked soybeans along with a bit of water. Mash some of the beans to thicken the gravy.

  8. Simmer for 10-15 minutes, allowing the flavors to meld.

  9. Garnish with chopped coriander leaves.

  10. Serve hot with steamed rice or roti.

Aloo Ke Pakode

​Aloo Ke Pakode, a delight of contrasts, combines simplicity and indulgence. Crisp on the outside and tender on the inside, these golden nuggets boast the heartwarming essence of potatoes. Embracing the monsoon rains, they offer comfort with every bite, creating an edible symphony that resonates with cozy evenings.

Aloo Ke Pakode.jpg

Ingredients :

  • 2 large potatoes, peeled and thinly sliced

  • 1 cup gram flour (besan)

  • 1/2 teaspoon red chili powder

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon carom seeds (ajwain)

  • Salt to taste

  • Water as needed

  • Oil for deep frying

Steps To Follow:

  1. In a mixing bowl, combine gram flour, red chili powder, turmeric powder, carom seeds, and salt.

  2. Add water gradually to make a thick batter. The batter should coat the back of a spoon.

  3. Heat oil in a deep frying pan over medium heat.

  4. Dip the potato slices in the batter to coat them evenly.

  5. Carefully drop the coated potato slices into the hot oil and fry until they are golden brown and crispy.

  6. Remove the pakodas from the oil using a slotted spoon and drain excess oil on paper towels.

  7. Serve the aloo ke pakode hot with green chutney or tomato ketchup.

bottom of page