Chudkani | How to make Chudkani

By Namita Tiwari  |  27th Nov 2015  |  
4 from 2 reviews Rate It!
  • Chudkani, How to make Chudkani
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About Chudkani Recipe

Chudkani is a traditional Kumaoni recipe made of black soya beans, locally called Bhatt, that grows in the vales and hills of Uttarakhand. A very healthy lunch recipe, it is made in a cast iron wok that not only lends black colour but also makes it rich in iron. It is served with rice, green vegetable, salad (made of home grown radish and carrots slit vertically and liberally smeared with a paste made of coriander, garlic, green chili and rock salt), slit green chilies and a dollop of homemade ghee.

Chudkani is one dish which makes its accompaniments tastier. With the right mix of flavours, Chudkani has always been everyone's favourite. This recipe by Namita Tiwari is the perfect one to try at home for your family. The Chudkani recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Chudkani is few minutes and the time taken for cooking is 45 minutes. This is recipe of Chudkani is perfect to serve 2 people. Chudkani is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Chudkani. So do try it next time and share your experience of cooking Chudkani by commenting on this page below!


Ingredients to make Chudkani

  • 1 handful black soybeans (Bhatt)
  • 4 to 5 buds of garlic (minced)
  • 2 tablespoons Atta (whole wheat flour)
  • A pinch each of jeera(cumin) haldi (turmeric) dhania powder
  • ½ teaspoon garam masala
  • 2 tablespoons of mustard oil or vegetable oil
  • A bunch of finely chopped coriander
  • salt to taste
  • 2 to 2 and 1/2 glasses of water

How to make Chudkani

  1. Wash the soya beans in a colander.
  2. Heat oil in wok. Add cumin seeds. When they begin to crackle, add soya beans. Stir till the seeds begin to change colour and a lovely aroma emanates. Soya beans will begin to pop and crackle. Turn off the heat.
  3. Add minced garlic. Stir. The garlic will change colour.
  4. Add Atta. Turn the flame on, stir till the atta becomes pinkish brown.
  5. Add two glasses of water. Add salt, haldi, dhania and stir so that there are no lumps.
  6. Cook on a medium flame till the soya beans become soft and can be mashed between thumb and index finger.
  7. Water quantity will reduce considerably, gravy will be thick and black.
  8. Add garam masala and green coriander. Serve it hot!

My Tip:

You may substitute atta with besan (chick pea flour) for a richer taste. You may also add rice paste (2 tbsp rice soaked and ground to a fine paste) while adding water and skip atta.

Reviews for Chudkani (2)

nirmala k3 years ago


Bindiya Sharma3 years ago

very unusual...very interesting.. another great recipe from your kitty Namita!

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