HomeDal / SabziChana na lot nu shak | Besan ki sabzi |besan ki machali

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

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 groups. So with a 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 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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Recipe video

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

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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 the batter in one direction so air incorporates into the batter and make a soft and fluffy pudla roll.
  • Cover and rest the batter for 15 minutes.
  • Heat the tawa and decrease its temperature. Spread pudla batter in a circle 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 them into 1-inch pieces. (Please refer to the video). Keep it aside.
  • Now in a mortal-pestal, add green chilli, 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 chilli 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 and roll in it.
  • Cover and cook sabzi for 2 minutes on medium flame.
  • Garnish with coriander leaves and serve.


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