Tempting & Soft Besan Ki Sabji – North Indian Style – Serves 3 !!!September 9, 2020
Besan Ki Sabji
Ingredients to Keep Ready:
- 200 gms Gram flour
- 2tsp Turmeric powder
- 2tsp Ginger paste
- 2 cup Yogurt (curd)
- 2 Glass Water
- 75ml tbsp Oil
- 2tsp Cumin seeds
- 1/4tsp Asafoetida (hing)
- Salt to taste
- 1tsp Red chili
- 1tsp Coriander powder
- 1tsp Garam masala
- 2 Dry red chili
- 2tsp chopped Green chilies
- Chopped Coriander leaves
In a bowl add gram flour, add 1 tsp salt, add 1/2 tsp turmeric powder, add 1/2 tsp chopped green chilies, add 1 1/2 tsp ginger paste, add 1cup yogurt (curd), add 1 glass water (as required) and mix it well to make a thick batter.
Keep the gram flour mixture aside.
In a pan heat 20 ml oil, add 1 tsp cumin seeds, 1/4 tsp asafoetida (hing) and stir well.
Then, add the gram flour mixture and mix it very well. (mix it fast)
Cook for 10 minutes on medium flame or cook it until the mixture thickens.
Remove it from pan and transfer the thick mixture into a tray greased with oil.
Spread it evenly.
Rest it for 1/2 an hour or until it cools down.
Cut it into square / diamond shapes. (as per your desired shape).
Heat 30 ml oil in a pan, add the prepared besan shape in it and cook until it turns golden brown in colour from both sides.
Remove it from flame and keep aside.
In a mixing bowl, add 1 cup yogurt (curd), add 1/2 tsp salt, add red chili powder, add 1 tsp coriander powder, add 1/4 tsp turmeric powder, add garam masala and mix it well.
Keep this yogurt (curd) mixture aside.
Heat 25 ml oil in a kadai / skillet, add 1/2 tsp cumin seeds, 2 dry red chili (break it into 2 parts), 1 tsp chopped green chili and stir for 2 minutes.
Add the yogurt (curd) mixture and mix it well.
Cook for 10 minutes on medium flame.
Add 1 glass water and mix it very well.
Bring it to a boil.
Now, add the fried besan shapes in it and mix it very well.
Add chopped coriander leaves and mix it well.
Cook for another 5 minutes on medium flame.
Remove it from flame.
Garnish it with some chopped coriander leaves as well.
Serve it hot.
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