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Bhadpaki chutney
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A picture of Bhadpaki chutney.

Bhadpaki chutney

Rasya'n (रस्याण) a chef's Diary
Rasya'n (रस्याण) a chef's Diary @yourdigitalcook
Bangalore

#aloo
Spicy potato chutney cooked in ash that's why it is called bhadpaki. I am sure everyone would like this smoky and unique chutney preparation from the Himalayan region of Uttarakhand. Do try and share snapshot.

*****The term Bhadpaki means cooking under burning coal or under ash****

Thank you!

Rasya'n (रस्याण) a chef's diary
Your digital cook

#aloo
Spicy potato chutney cooked in ash that's why it is called bhadpaki. I am sure everyone would like this smoky and unique chutney preparation from the Himalayan region of Uttarakhand. Do try and share snapshot.

*****The term Bhadpaki means cooking under burning coal or under ash****

Thank you!

Rasya'n (रस्याण) a chef's diary
Your digital cook

Read more

Bhadpaki chutney

Rasya'n (रस्याण) a chef's Diary
Rasya'n (रस्याण) a chef's Diary @yourdigitalcook
Bangalore

#aloo
Spicy potato chutney cooked in ash that's why it is called bhadpaki. I am sure everyone would like this smoky and unique chutney preparation from the Himalayan region of Uttarakhand. Do try and share snapshot.

*****The term Bhadpaki means cooking under burning coal or under ash****

Thank you!

Rasya'n (रस्याण) a chef's diary
Your digital cook

#aloo
Spicy potato chutney cooked in ash that's why it is called bhadpaki. I am sure everyone would like this smoky and unique chutney preparation from the Himalayan region of Uttarakhand. Do try and share snapshot.

*****The term Bhadpaki means cooking under burning coal or under ash****

Thank you!

Rasya'n (रस्याण) a chef's diary
Your digital cook

Read more
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Ingredients

20 minutes
4 people
  • 3-4Potato medium
  • 1Tomato
  • 3-4 cloveGarlic
  • 10 gramGinger piece
  • as per tasteSalt
  • 20 gramsFresh coriander
  • as requiredLemon juice
  • 2-3Dry red chilies
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Steps

20 minutes
  1. 1

    Wash the potato and place then under the coal, or in fire place (chulha).

  2. 2

    Peel the ginger and cook it undet coal too.

  3. 3

    Cut tomatoes into halves.

  4. 4

    Remover the potatoes and ginger from the fireplace. Peel the potatoes and cut into small pieces.

  5. 5

    Burn the dry red chilies.

  6. 6

    Now crush the garlic, burnt chillies, ginger and coriander along with tomatoes and make a paste.

  7. 7

    Add potatoes and grind well.

  8. 8

    Add salt and Sprinkle lemon juice.

  9. 9

    Serve as a side dish.

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Rasya'n (रस्याण) a chef's Diary
Rasya'n (रस्याण) a chef's Diary @yourdigitalcook
on July 28, 2021 18:22
Bangalore
a professional chef, having a good hand in Ayurvedic cooking, Regional Uttarakhand food and Far East Asian Cuisine- Thai, Chinese, Malaysian, Japanese and Asian cooking.An essence Of Himalaya is my first book over traditional cuisine of Uttarakhand. Which is the first written evidence over traditional Uttarakhand cuisine.I am here to share my cooking secret with you .
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