Bhatt Ki Churkani is a traditional Kumaoni dish from Uttarakhand, prepared using black soybeans (Bhatt) cooked in a rich, roasted rice flour gravy with aromatic spices. This wholesome and protein-rich curry has a distinctive earthy flavor and is a staple in the Kumaon region. It is commonly served with steamed rice or mandua (finger millet) roti, making it a comforting and nutritious meal.
Soak black soybeans (Bhatt) overnight and pressure cook until tender.
Dry roast rice flour until it turns light golden and aromatic.
Heat mustard oil in a pan and add cumin seeds and a pinch of asafoetida.
Add ginger-garlic paste and sauté briefly, then mix in turmeric, coriander powder, and red chili powder.
Stir in the roasted rice flour and gradually add water, whisking to form a smooth gravy.
Add the cooked black soybeans and simmer for 15–20 minutes until the curry thickens.
Garnish with fresh coriander leaves and serve hot with steamed rice or mandua roti.
Black soybeans (Bhatt)
Rice flour
Mustard oil
Cumin seeds
Ginger-garlic paste
Turmeric and red chili powder
Coriander powder and salt
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