Jholi is an interesting Garwhal cuisine. Let see how we can prepare it. You can make Jholi of either rice flour or besan. Here we will make it with besan. To start with, take a bowl and mix besan, ¼ tsp of turmeric powder and salt. As you mix, add little water and make it into a thick paste. Keep mixing it with a spatula. Add some curd and water and mix it properly.
Next, heat some oil in a cooking pan. Once the oil is hot add garlic cloves and when the garlic turns a little brown, add heeng and red chilies. Now pour this in the cooking pan and add dry coriander powder, a pinch of turmeric powder, red chili powder and salt to taste.
Continue cooking this till the gravy become a little thick and the smell of raw besan is not there anymore. Cook thin on low flame for 10-15 minutes. If you are cooking this with rice flour it may take a little extra time. Remember to add water to keep the consistency of the gravy thin.
Once done, add chopped spring onions and cook till the leaves become tender. Your jholi is ready and garnish it with a spoon full of ghee and freshly chopped coriander. If you want to add a little more spice, slit two green chilies and garnish it. Jholi goes very well with steamed rice.