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
Ingredients
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
Instructions
- 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.
Notes
- 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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