Panchkuta (Rajasthan’s Traditional)


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1/4 bowl kumathiya

1/4 bowl kair

1/2 bowl gundae

1/2 bowl sangria

2 dried red chilli

1 tsp amchoor ( dry mango powder )

1 tbsp red chilli powder

1 tbsp dhaniya powder

1 tsp haldi powder

Pinch of hing

Salt as per taste

3 tbsp oil


Wash kair separately and soak overnight. Kumathiya , gundae  and sangaria can be washed together and soaked together overnight. Morning once again rinse all soaked items with clean water. Now add all soaked items in pressure cooker add water ( level of water must be higher than the ingredients) add 1/2 tsp of haldi and let it cook till 3 to 4 whistles on medium flame ( check by pressing kumathiya between fingers it must get messed otherwise take few more whistles). After they are boiled drain water and add chilli powder, 1/2 tsp turmeric powder , amchoor powder ,dhania powder , salt to taste and now mix everything . In a pan add oil when oil get heated add pinch of hing, break dried chilli into two pieces and add it to oil when chilli get crispier add all the vegetables in the pan and mix with oil. When oil get separated switch off the flame. Panchkuta is now ready to be served with poori, rice , plain paratha . This can be stored in freeze for 2 to 3 days but note it must have sufficient oil in it.


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1 Comment

  1. Pingback: Aloo gobi mutter |cauliflower potato peas – Foreveryfoodmaniac

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