5 Delectable Garhwali Recipes From The Heart Of The Hills – Dehradun

5 Delectable Garhwali Recipes From The Heart Of The Hills - Dehradun

India is known worldwide for its unique blend of spices and delectable flavors in its regional recipes. Popularly known as ‘the land of the gods’, Uttarakhand is one of the states with some interesting and unique flavors. Besides the picturesque valleys and the unfathomable beauty of the hills, Uttarakhand is famous for its cuisines that originate from two different regions, Garhwal Hills and Kumaon Hills. Garhwali cuisine, which is typically grain-based and grain-based, is simple, flavorful yet nutritious, cooked with aromatic spices and easy to temper. The Garhwali dishes are prepared with the local seasonal crop which is both tasty and healthy. A few local indigenous spices make Garhwali dishes distinctive, for example Jakhiya – a small seed similar to mustard used to temper dishes and add a delicious, nutty crunch. The cooking techniques are simple and the spices used in the preparation do not mask the taste of naturally found ingredients.

Also Read: Quick Recipe: This Aloo Sabji Made In Cooker Can Be Part of Your Next Meal

Here are 5 delectable Garhwali recipes from Dehradun:

1. Kafuli

Also known as a Dhapdi in Garhwali, Kafuli is a healthy dish that is made from leafy vegetables hence it is a rich source of iron. It is one of the tastiest dishes among the natives.

Kafuli recipe:

For 4 persons


Boil and mix the ingredients below.

Fresh Spinach 750 grams

Fresh Fenugreek 250 grams

Green peppers 2 nos

For tempering:

Jakhia seeds 2 gm

Mustard oil 30 ml

Garlic finely chopped 20 gm

Ginger sliced ​​5 grams

pinch asafetida

Red peppers 1 sliced


Fresh turmeric finely chopped 15 gm

Coriander powder 3 gm

Rice flour 50 gm

Whipped curd 100 ml

Salt To taste


Cook all the leafy greens together with the green chillies and mix, reserving the extra boiled water.

Heat oil in a pan to smoking point.

Add ginger and garlic paste along with jakhiya seeds and red chillies.

Add the mashed spinach together with the herbs and the whipped curd and cook for 20 minutes.

Add rice powder mixed in preserved water and continue cooking, beware of seasoning and serve with mandua ki roti or steamed rice.

2. Aloo ke Gutke (Kuman Hills)

Aloo ke gutke is very similar to aloo jeera – the difference is that Pahadi or Tumri Aloo is used for this recipe, which is less sugary. Also, cumin is replaced with another earthy spice for tempering called Jakhiya.

Aloo ke Gutke Recipe:

For 4 persons


Tumdi Aloo 1 kg

Jakhiya 5 grams

Fresh turmeric finely chopped 10 gm

Red chili powder 2 gm

Coriander powder 2 gm

Freshly chopped coriander 15 gm

Pahadi salt 5 gm

Mustard oil 50 ml


Boil potatoes in salted water and peel, cut into cubes.

Heat oil to smoke point; add turmeric, jakhiya and spices.

Add boiled potatoes and cook for a while.

Check for spices and garnish with freshly chopped cilantro.

Serve with pooris.

3. Jhangore Ki Kheer

Jhangore is farm millet and is abundantly grown in the hills of Kumaon and Garhwal. If you are someone who likes sweet things, this recipe is for you.

Jhangore Ki Kheer Recipe:

For 4-5 people


Jhangora 500 grams

Milk 2 lis

Sugar 200 grams

Raisins 100 grams

Elaichi powder 5 gm


Soak Jhangora in water for an hour.

Boil milk and sugar and add the soaked Jhangora.

Stir while adding Jhangora to the milk to avoid lumps.

Add raisins and continue cooking until desired consistency is reached.

Remove from heat and add elaichi or cinnamon powder.

Pour into individual small clay pots and refrigerate for an hour.

Garnish with more raisins or chopped nuts of your choice.

4. Bhang chicken (chicken curry)

Made with hemp seeds, Bhang Chicken is unique to hills. Hemp seeds are naturally rich sources of iron, potassium and magnesium. These seeds do not cause intoxication and are completely safe for everyone, including children. They also don’t taste bitter, but rather give off a slightly nutty aroma when frying in the pan.

Bhang Chicken (Chicken Curry) Recipe:

For 4 to 5 people


Chicken 1 kg bone on

Sliced ​​Onion 300 grams

Garam masala powder 5 gm

Chopped Tomato 200 grams

Turmeric powder 5 gm

Red chili powder 5 gm

Salt to taste

Mustard oil 150 ml

Chopped coriander 1 bunch

For the spice paste:

Green cardamom 5 gm

Cloves 2 g

Garlic cloves 1 bulb

Chopped Ginger 5 g

Green peppers 2 nos

Bhang seeds/Hemp seeds 15 gm

Coriander seed 10 gm

Cumin seeds 5 gm

Whole Black Peppercorns 5 gm

Salt to taste

For tempering:

Black cardamom 2 nos

Bay leaves 2 nos


Toast hemp seeds, coriander seeds and cumin seeds over medium heat until they start to give off some aroma. Remove from heat and set aside to cool.

In a food processor, add the toasted seeds with all the other ingredients listed for spice paste.

Add some water and form a coarse paste.

Heat mustard oil to smoking point and add spices to temper.

Add the sliced ​​onion and cook over medium heat until light brown in color.

Add the sliced ​​tomatoes, stir and cook until soft.

Now add turmeric powder, red chili powder and spice paste. Mix well and keep stirring over a slow flame until the masala starts to release oil.

Add the chicken pieces and keep stirring intermittently.

Add salt when the chicken is half cooked.

Add water in case you find the curry too thick and adjust the seasoning.

Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

5. Aloo Dal Pakodi

This is an all-time favorite tea snack and is loved by adults and children alike. Since the hills are chilly and usually rainy, you’ll love to enjoy these fritters every now and then.

Aloo Dal Pakodi Recipe:

For 4 to 5 people


Boiled potatoes 150 grams

Chopped Ginger 10 gm

Garlic finely chopped 5 gm

Chopped onion 50 gm

Moong dal soaked and ground 250 gm

Chopped coriander 1 bunch

Green peppers 2 nos

Breadcrumbs 50 gm

Salt to taste

Garam masala 10 grams

Lemon 1 no


Boil and mash potatoes.

Mix the chopped urad dal and add the rest of the ingredients.

Heat oil for frying, preferably mustard oil to smoke point.

Make galettes from the mixture or flatten patties and fry them when the temperature of the oil is 240 degrees.

Enjoy pahadi chai and bhang chutney.

About Author: Chef Sahil Arora is the executive chef at Hyatt Regency Dehradun and has 22 years of experience in the F&B space. Previously, Chef Arora has worked with brands such as Marriott, Hyatt and Shangri-La hotels in India.

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