Besan ki sabji

Main Dish
4 servings
20 min
20 min
Very Easy
a tasty and rustic curry prepared from chana daal flour


Number of serving: 4
For besan squares

1 cup besan

1.5 cup water

1/8 tsp kasoori methi ( dried fenugreek leaves)

1/8 tsp turmeric powder

1/8 tsp ajwain (carom seeds) (optional)

1/8 tsp red chilli powder

2 pinches of garlic

1/2 tsp salt

1 tbsp oil

For Gravy

3/4 cup onion ground with 1/2 cup cilantro leaves and stem

1 tbsp ginger and garlic paste

3/4 cup cauliflower stalks (optional)

1/2 tsp turmeric powder

2 tomatoes, blend or use 1/4 cup tomato paste

1 tsp red chilli powder

salt to taste

1/4 cup canola oil

3 cups water, more if required


  • 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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