Bhanjeera seeds grow in the hilly areas of Uttarakhand. Its romantic taste adds a unique taste to your meal. It is used in the Garhwali chutney of the Himalayan region and they called it "Bhangjeera chutney". Bhangjeera contains omega 3 and omega 6 and fatty acids and Bhangjeera has many benefits.
Pahadi people of the Himalayan Region use it's for many years, it's adding their taste to the Uttarakhand Cusine. They use it's making pickles and it's grown on the hilly areas and it makes a good source of nutrients for cod liver oil.
If you want add Pahadi homemade bhangjeera ki chutney to your dish. To learn how to make Bhangjeera chutney. Famous and traditional Pahadi Chutney of Uttarakhand.
First Step:- We have to roast the bhangjeera seeds & cumin seeds at a low frame. We have mind one things that roast both separately.
Second Step:- Now time to grind properly Grind darim fruit seeds, red chilies, cumin seeds, bhangjeera seeds into a fine paste
adding little water.
Lastly:- Serve process, at this time add jaggery and salt to taste.
Ending Words:- Adding the new flavors to daily dishes is the best part of life. Here I show you how you make the Bhangjeera ki chutney, it’s taste give you a romantic taste and there are many different flavors of Uttarkahnd cusine present at Garhwal. You can know how to make jhangora ki kheer and mandua ki roti and many others dishes.