Chana na lot nu shak | Besan ki sabzi |besan ki machali

Besan sabzi

Besan ki sabji is a delicious and easy recipe. This recipe is made with besan roll in simple tomato-onion gravy. It is a tasty and spicy gravy-based curry recipe and can be served with roti, paratha, or rice. It is easy to make and love by all kinds of age group. So with few basic ingredients try out besan ki sabzi.

The key to making tasty besan sabzi  at home are:
  • Roll or pudla batter should have semi-thick and pouring consistency.
  • fold roll, when the upper surface of the pudla is slightly wet. So roll is easily stuck and does not open into sabzi gravy.
  • add roll into the boiled gravy and then cook it for 2 minutes, so they absorb all flavors of gravy.
  • Serve sabzi immediately otherwise it absorbs gravy and becomes soggy.
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Besan sabzi

Recipe card for besan ki sabzi

Nehas Cook Book
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course curry
Cuisine Indian
Servings 4 servings


For besan roll

  • 1 cup besan/gram flour/chickpea flour
  • ½ tsp ajwain
  • Pinch of hing
  • ¼ tsp turmeric powder
  • Salt to taste
  • Some coriander leaves
  • 1 cup water or as required
  • Oil for cooking roll

For ginded masala

  • 1 green chilli
  • 1 inch ginger
  • 8-10 garlic cloves
  • 1 tsp cumin seeds
  • 5-6 black pepper
  • ½ tsp fennel seeds

for besan ki sabzi

  • 4 tbsp oil
  • 6-7 methi dana
  • 2 dry red chilli
  • ½ tsp mustard seeds
  • Grinded masala
  • 2 medium size chopped onion
  • ½ tsp turmeric powder
  • 1 tbsp red chilli powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 2 medium size tomato puree
  • Salt to taste
  • 1.5 cup water
  • ½ tsp garam masala
  • Besan roll
  • Some coriander leaves


  • In a bowl, add besan (gram flour), ajwain, hing, turmeric powder, salt, and some coriander leaves.
  • Add water gradually and make medium semi-thick and pouring batter.
  • Whisk batter in one direction so air incorporates into the batter and make soft and fluffy pudla roll.
  • Cover and rest batter for 15 minutes.
  • Heat the tawa and decrease its temperature. Spread pudla batter into circular motion.
  • Add oil on the sides of pudla and then roll pudla when the upper surface is slightly wet.
  • Drop some oil on pudla roll and cook it on medium flame till it becomes crispy.
  • Make all rolls in the same way and cut it 1-inch pieces. (Please refer to the video). Keep it aside.
  • Now in a mortal-pestal, add green chili, ginger, garlic, cumin seeds, black pepper, and fennel seeds. Make a coarse paste. Keep it aside.
  • Heat oil in a pan, add methi dana, mustard seeds, dry red chill, and grinded masala. sauté for a minute.
  • Add chopped onion and cook till it becomes translucent.
  • Lower the flame and add turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well.
  • Then add tomato puree and salt. Cover and cook gravy till oil separates from its sides.
  • Add 1.5 cup water and mix well.
  • Boil gravy for 2-3 minutes on medium flame.
  • Add garam masala and mix well.
  • When the gravy is properly boiled then add besan roll in it.
  • Cover and cook sabzi for 2 minutes on medium flame.
  • Garnish with coriander leaves and serve.


  • add masala into oil gives nice color and flavor to the sabzi.
  • When the gravy is boiled properly, add roll into it.
  • Serve besan ki sabzi with roti, paratha or rice.


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