Authentic Kumaoni Bhang ki Chutney with Warm Mandua Roti
Experience the earthy and nutty flavours of the Himalayas with this vibrant hemp seed chutney paired with rustic finger millet flatbreads. It is a traditional winter delicacy deeply rooted in mountain heritage.
35min
Total Time
3
Servings
Kumaoni
Cuisine
Recipe
1
Dry roast the hemp seeds in a heavy-bottomed pan over medium heat until they crackle and release a nutty aroma, taking care not to burn them.
2
Transfer the roasted hemp seeds to a traditional sil-batta (stone grinder) or a dry grinder jar.
3
Add green chilies, garlic cloves, fresh coriander leaves, salt, and lemon juice to the hemp seeds.
4
Grind the mixture into a thick, coarse paste using minimal water if necessary, ensuring the texture remains rustic.
5
In a mixing bowl, combine the finger millet flour with a pinch of salt and gradually incorporate warm water to knead a soft, pliable dough.
6
Divide the dough into equal portions, flatten them, and roll out thick flatbreads (rotis) using dry millet flour for dusting.
7
Cook the rotis on a hot tawa on both sides until spots appear, then press gently with a cloth to puff slightly.
8
Smear the hot mandua rotis with pure pahadi ghee and serve immediately alongside the freshly prepared bhang ki chutney.
Ingredients
50 grams hemp seeds (bhang)
2 green chilies
4 cloves garlic
1 tablespoon fresh coriander leaves
1 teaspoon lemon juice
Salt to taste
1 cup finger millet flour (mandua ka atta)
Warm water as needed for kneading
1 teaspoon pahadi ghee
*This AI-generated recipe may contain inaccuracies.