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Sikkim · Breakfast

Aluva with Gundruk

Traditional 13. Aluva with Gundruk recipe

🧺 Ingredients

• 2 cups whole wheat flour (250g)
• ½ cup all-purpose flour (60g)
• ½ tsp salt (3g)
• 1 tbsp oil (15ml)
• ¾ cup warm water (180ml)
• 150g gundruk (fermented mustard leaves), soaked and squeezed
• 2 medium potatoes (200g), boiled and mashed
• 1 medium onion (80g), finely diced
• 2 green chillies (8g), minced
• ½ tsp turmeric
• ½ tsp garam masala
• 1 tsp salt (5g)
• 1 tbsp oil (15ml)

👩‍🍳 How to make Aluva with Gundruk

1. Mix flours and salt in bowl.
2. Add oil and warm water gradually; knead 5 minutes until soft, smooth dough.
3. Cover with damp cloth; rest 15 minutes.
4. Heat 1 tbsp oil in pan over medium heat.
5. Add onion; fry 2 minutes until softened.
6. Add green chillies; fry 20 seconds.
7. Add mashed potatoes; stir-fry 1 minute.
8. Add gundruk, turmeric, garam masala, and salt; mix well; cool to room temperature.
9. Divide dough into 4 equal parts.
10. Roll each into thin circle (~5mm thick).
11. Spread ¼ of filling on each circle, leaving 1cm border.
12. Fold edges inward, forming parcel; roll gently into flatbread (2–3mm thick).
13. Heat tava/griddle over medium-high heat.
14. Place aluva on hot tava; cook 2 minutes until light brown spots appear.
15. Flip; cook other side 2 minutes.
16. Press gently with spatula to ensure even cooking.
17. Both sides should have brown spots and bread should be slightly crispy outside, soft inside.
18. Transfer to plate; serve hot with yogurt or chutney.
19. ---

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