Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 cup - Besan or rice flour
  • 3 cups - curd
  • 4 to 5 cloves - Garlic
  • 1 tsp - Cumin seeds
  • 4 to 5 - Red chillies whole
  • A pinch - asafoetida
  • 1/2 tsp - Dry coriander powder
  • 1/2 tsp - Turmeric powder
  • 1/2 tsp - Red chillies powder
  • 1/2 cup - Oil or ghee
  • 3 cups - Water
  • Chopped spinach or fenugreek leaves (optional)
  • 3 tsp - Salt

How to Make Jholi

  • Jholi can be made of besan or rice flour.
  • Mix besan, 1/4 tsp turmeric powder and 1/2 tsp salt.
  • Make it into a thick paste by gradually adding water and continuously folding it with a spatula.
  • Now mix the paste with curd and water. Churn the mixture well.
  • Take a pan and heat the oil.
  • Add garlic cloves in the hot oil.
  • When the garlic turns light brown, add jeera, red chillies and hing.
  • Immediately pour the curd mix into the frying pan.
  • Add turmeric powder, dry coriander powder, red chillies powder and salt.
  • Cook till the gravy starts thickening and the raw smell of besan is gone.
  • Let the jholi cook for about 10-15 minutes.
  • If you are using rice flour then cook it for a few minutes more.
  • Add more water to keep the consistency thin.
  • Before taking it off from heat, add a handful of chopped spinach leaves or chopped spring onion leaves.
  • Cook for few more minutes till the leaves are tender.
  • Garnish with a table spoon full of ghee, coriander leaves and green chillies (slit apart into two pieces).
  • Serve with steamed rice.