Authentic Kumaoni Kafuli with Mandua Roti
A wholesome and comforting Pahadi delicacy made from nutrient-rich spinach and fenugreek leaves simmered in a spiced rice-paste gravy. Perfectly paired with rustic finger millet flatbreads.
55min
Total Time
4
Servings
Kumaoni (Uttarakhand)
Cuisine
Recipe
1
Blanch the chopped spinach and fenugreek leaves in boiling water for 5 minutes, then drain and blend them into a coarse puree.
2
Heat mustard oil in a heavy-bottomed iron kadhai until it smokes, then let it cool slightly. Add cumin seeds and asafoetida.
3
Add minced garlic, ginger, and green chillies. Sauté until golden brown and aromatic.
4
Stir in the turmeric powder, coriander powder, and salt. Pour in the greens puree and mix well.
5
In a small bowl, whisk the rice flour with half a cup of water to form a lump-free slurry and pour it into the simmering greens to thicken the gravy.
6
Cover and cook on low heat for 15-20 minutes, stirring occasionally so the flavors meld together.
7
Meanwhile, knead the mandua flour with warm water into a soft dough, divide into portions, and roll out flatbreads.
8
Cook the mandua rotis on a hot tawa on both sides until golden spots appear.
9
Serve the hot Kumaoni Kafuli drizzled with a little ghee alongside the freshly made mandua rotis.
Ingredients
500g spinach leaves, washed and finely chopped
250g fenugreek (methi) leaves, finely chopped
2 tablespoons rice flour
3 tablespoons mustard oil
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
6-8 cloves garlic, finely minced
1-inch piece ginger, grated
2 green chillies, chopped
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
Salt to taste
2 cups finger millet (mandua) flour for the rotis
Warm water as needed for kneading
*This AI-generated recipe may contain inaccuracies.