Leeks with garlic, chilli and gram flour


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Traditionally, in this recipe, Jhunko, a large amount of sliced onion is sautéed with garlic and chillies, and gram flour is added at the end to soak up all the juices. The mixture is then stir-fried until the gram flour releases its nutty, toasted aroma. This version uses leeks instead of onions for a more subtle flavour.


  • 60 ml/4 tbsp sunflower oil or light olive oil
  • 2.5 ml/½ tsp black mustard seeds
  • 5 ml/1 tsp cumin seeds
  • 450 g/1lb young leeks, finely sliced
  • 1 small red (bell) pepper, cut into 2.5cm/1in strips
  • 2.5 ml/½ tsp ground turmeric
  • 2.5 ml/½ tsp chilli powder
  • 2.5 ml/½ tsp salt, or to taste
  • 50 g/2 oz/½ cup gram flour (besan), sifted
  • any light curry, to serve


  1. Heat the oil in a non-stick pan over a medium heat. When it is hot but not smoking, add the mustard and cumin seeds.

  2. Add the leeks, red pepper, turmeric, chilli powder and salt. Increase the heat slightly and stir-fry the vegetables for 4–5 minutes.

  3. Sprinkle the gram flour into the pan and stir-fry for 1 minute. Remove from the heat and serve with any light curry.

Per portion Energy 177kcal/738kJ; Protein 3.5g; Carbohydrate 14.3g, of which sugars 2.7g; Fat 12.2g, of which saturates 1.5g; Cholesterol 0mg; Calcium 51mg; Fibre 2.9g; Sodium 4mg.