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Lost recipes of India: Bhatt Ki Churdkani recipe for authentic Pahadi flavours

Bhatt Ki Churdkani is a forgotten gem of Uttarakhand cuisine, made with black soybeans slow-cooked in an iron kadhai for a rich, earthy flavour. This dish is packed with protein and is enjoyed during the winter as a staple for authentic pahadi taste and benefits. Experience the lost flavors of the Himalayas with this traditional Bhatt Ki Churdkani recipe.

Authentic Pahadi lost recipe guide (Photo credit: Instagram)
Authentic Pahadi lost recipe guide (Photo credit: Instagram) Credit:Instagram
| Updated on: Jul 19, 2025 | 05:37 PM
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New Delhi: There are many recipes which have lost their charm or are no longer famous among the locals in India or parts of it after the introduction of modern cuisines in the culinary world of Indian cuisine. People do not want to stick to the locally available dishes but have also developed a taste for International cuisines, which has made some of the recipes lesser known or have completely disappeared from the world of food in India.

One such dish, Bhatt ki Churdkan,i is a traditional dish of the Kumaon region of Uttarakhand, prepared using black soybeans, also known as Bhatt, with the process of slow-cooking in an iron kadhai to enhance the flavours and nutritional value of the meal. Once a staple of the mountain households is now a lesser-known recipe which deserves recognition and needs to be tried at home for its flavours and high nutritional value.

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This article guides you through the health benefits, history, and recipe on how to make Bhatt ki Churdkani at home and enjoy the rich flavours of this traditional dish filled with aroma and authentic Pahadi flavours. 

History of Bhatt Ki Churdkani

Bhatt Ki Churdkani is a rich culinary delight of Uttarakhand, specifically in the Kumaon region. The use of Black soybean (Bhatt) dates back centuries when people in the mountain region solely relied on the locally available ingredients in the market, which were a great source of nutrition and flavour. Given the cold climate and rugged terrain, Kumaoni cuisine evolved with a focus on simple yet nourishing foods that provided warmth, strength, and immunity.

One of the staples grown in the Kumaon region, along with mandua, jhangora, and rajma. These crops were popularly cooked here in the old times and enjoyed during the grand feasts and festivals, and also became a part of the local diet of the region.

The traditional method of cooking Bhatt Ki Churdkani in an iron kadhai not only enhanced its flavour but also increased the iron content, making it a nutritious meal.

Health Benefits of Bhatt Ki Churdkani

  • Rich source of protein: Black soybeans are a great source of plant-based protein, ideal for those who prefer eating vegetarian.
  • High in Iron content: The dish is prepared in iron kadhai which enhances the iron content of the dish.
  • Aids digestion: The rich addition of asafoetida and cumin is a great addition for those who face the issue of digestion after having meals.
  • Good for Heart Health: Black soybeans contain healthy fats and antioxidants that support cardiovascular health.

Bhatt Ki Churdkani recipe

Ingredients: 

  • 1 cup black soybeans (Bhatt)
  • 2 tbsp rice flour
  • 2 tbsp mustard oil
  • 1/2 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder
  • Salt to taste
  • 3-4 cups water
  • Fresh coriander leaves

Steps to prepare at home:

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  • Heat an iron kadhai on medium flame and dry roast black soybeans until they are crisp and dark.
  • After they are roasted properly set them aside.
  • Add mustard oil and let it cook to leave the aroma.
  • Now add cumin seeds and asafoetida to the kadhai.
  • Add turmeric powder, coriander powder, and red chilli powder.
  • Now to the kadhai add roasted black soybeans and spices and mix well.
  • Pour in water and let it simmer on low heat for about 25-30 minutes until the beans become soft.
  • Mix rice flour with a little water to make a smooth paste in a small bowl.
  • Gradually add the paste to the curry and mix well to avoid lumps.
  • Let it cook for 10 minutes until it thickens.
  • Adjust the salt as per taste before the final serving.
  • Garnish with coriander and chilli on top.
  • Pair it with Mandua roti for an authentic Pahadi dish.

More than just a dish, Bhatt ki Churdkani is an example of Uttarakhand's pure art and culinary delight. With high nutritional value and comforting flavours, it is a must-try at home with simple ingredients available easily. With modern cuisines taking over the world of Indian culinary art, it is important to save the traditional foods that help preserve the rich culture and nutritional values preferred by the people in earlier times.

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