Besan ki sabji
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a tasty and rustic curry prepared from chana daal flour
Ingredients
4
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Preparation
Preparation20 min
Cook time20 min
- Line a cookie sheet with foil, grease, set aside.
Combine dry ingredients of besan squares in a bowl. - Heat oil in pan on medium. Pour the besan flour paste slowly in a stream and stir continuously so that there are no lumps in it.
It will thicken and eventually steam but does not need to boil. - Cook and keep stirring until the mixture turns thick about 4-5 minutes.
Dump it on greased cookie tray. With wet hands or spatula pat the dough to make it flat about 3/4" thickness. - Let it set for 10-15 minutes, cut into squares.
Heat 1/4 cup oil in a pan. Shallow fry the squares in batches of 7-8 until slightly golden. Remove on paper towel. - In the leftover oil add ground onion, fry for a minute
Add ginger garlic paste and fry till it gets golden brown. - Throw in turmeric, red chilli powder and tomato puree and mix well.
Keep cooking add a tbsp of water if the masala is sticking at the bottom. - Pour in water and gobhi stalks. Bring it to boil.
Reduce heat, cook covered for 5 minutes. Slide in besan squares. Cook for another 1 minute and it is done.
Serve hot with paratha or chapatti.
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