Jhatt Patt Haleem Recipe By Zubaida Tariq

Jhatt Patt Haleem Recipe By Zubaida Tariq – Zubaida Tariq’s Jhatt Patt Haleem dish. This tasty Jhatt Patt Haleem Main Course preparation takes about 40 minutes to prepare and serves 3-4 people. To get a perfect meal, follow all of the steps recommended by the Chef.

Person 6
Time 0:40 – 0:10


  1. 1 ½ kg Chicken
    1/2 kg Wheat
    1 cup Gram lentil
    1 cup Yogurt
    1 cup Oil
    a pinch Baking soda
    3 Onion chopped
    1 tsp Turmeric
    1 tsp All spice
    1 tbsp Ginger garlic paste
    1 tbsp Chili powder
    to taste Salt
    For Serving
    1 bunch Mint leaves chopped
    1 bunch Coriander leaves chopped
    2 cup Oil.
    4 Onion
    8 Green chilies chopped
    8 Lemon
    3 tbsp Ginger julienne
    3 tbsp All spice.
    3 tbsp Roasted & ground cumin


  • Cut chicken into 12 pieces. Wash 1/2 kg wheat and 1 cup gram lentils with lukewarm water. Soak in water as required. Now remove extra water of wheat, boil with fresh water. Also add in 1 tbsp oil and mix with a wooden spoon.When it comes to a boil add in a pinch of baking soda.
    Separately boil gram lentils and blend well. In pan put together chicken pieces, 3 chopped
    onion, 2 to 3 cups of water, 1 tbsp ginger garlic paste, 1 tbsp chili powder, 1 tsp turmeric, salt to taste, 1 tsp all spice and 1 cup oil. Cook well till water dries.
    Add in 1 cup yogurt, fry well. Now add boiled wheat with a little water. Cook over low flame. Put pan on a hot griddle. Simmer on low flame. Heat 2 cup oil in pan, add in 4 chopped onion and fry till golden brown, now remove brown onion and spread on a paper. Leave it till crisp.
    Pour haleem in a serving bowl, top with chopped coriander leaves, chopped mint leaves, chopped green chilies, ginger juliennes, roasted ground cumin and all spice powder. Serve hot.
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