Authentic Himachali Khatta Meetha Seelu with Pahadi Ghee and Chutney
Experience the tangy and sweet rustic flavors of the Himalayas with this traditional Himachali Seelu. Perfectly paired with a dollop of golden Pahadi Ghee and a vibrant local chutney for a complete mountainous feast.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
In a large mixing bowl, combine the whole wheat flour, a pinch of salt, and one tablespoon of melted Pahadi ghee.
2
Gradually add warm water to knead a stiff, pliable dough, then cover and let it rest for twenty minutes.
3
Prepare the sweet and sour filling by mixing jaggery powder, tamarind pulp, fennel seeds, and dry ginger powder in a bowl.
4
Divide the dough into equal portions and roll out small, thick discs.
5
Place a spoonful of the jaggery-tamarind mixture in the center of each disc, seal the edges tightly, and gently flatten them again.
6
Heat a heavy-bottomed tawa on medium flame and cook the stuffed seelu using the remaining Pahadi ghee until golden brown spots appear on both sides.
7
Serve warm directly from the griddle accompanied by traditional Pahadi chutney.
Ingredients
2 cups whole wheat flour
1/2 cup jaggery powder
2 tablespoons tamarind pulp
3 tablespoons authentic Pahadi ghee
1 teaspoon fennel seeds
1/2 teaspoon dry ginger powder
A pinch of asafoetida
Salt to taste
Warm water as needed for kneading
Pahadi mint and walnut chutney for serving
*This AI-generated recipe may contain inaccuracies.