Besan ki Sabji

Gram flour /Besan -------- 1 cup 
Ginger chili paste -------- 1 tbsp
Turmeric ---------------------- 1/4 tsp
Carom seeds ------------------ 1/2 tsp
Asafoetida -------------- pinch of 
Buttermilk --------------------- 2 cup 
Salt to taste ----------------- :)

For gravy 
Onion ---------------------- 1 large 
Cinnamon stick ------ 1 inch
Clove ---------------------- 4
Green cardamom --------- 2
Bay leaf ------------------ 1
Cumin seeds ----------- 1/2 tsp 
Tomato -------------------- 1
Green chilli. ---------------- 2
Ginger garlic paste ----- 1 tsp
Turmeric powder -------- 1/2 tsp
Cumin powder ------------ 1/2 tsp
Coriander powder ------- 1 tsp
Red chilli powder -------- 1/2 tsp
Dry Mango powder ----- 1/2 tsp
Garam masala ------------ 1/2 tsp
Mustard oil --------------- 3 tbsp
Salt to taste ----------------- :)

Let's start 

Step 1. In a big bowl take sieved besan, add ginger-chili paste, carom seeds, asafoetida, turmeric, salt and buttermilk, mix well with a whisk forming a smooth flowing consistency. 

Step 2. Pour this batter in a saucepan and keep stirring on the low flame. Stir continuously to avoid formation of lumps. Stirring also avoid the batter sticking at the bottom. 

Step 3. Once you get correct consistency, transfer it into a greased tray, allow it to cool off and set completely. Slice it the way you like (besan katli/pithod).

Step 4. Now heat the oil in a pan, add cinnamon sticks, cloves, green cardamom, bay leaf, cumin seeds and onion (finely chopped/ grinded) cook it for couple of minutes.

Step 5.  Now add tomato puree, ginger garlic paste, turmeric powder, cumin powder, coriander powder, red chilli powder and salt. Stir it and cover with the lid, cook it for 5 to 6 minutes.  

Step 6. Meanwhile in a other pan add 4 to 5 tbsp mustard oil, heat it and shallow fry all the besan katli/pitho.

Step 7. Fry till all the katli /pithod get golden brown. 

Step 8. When the masala (Step 5) is done add water, garam masala, dry mango powder, green chilli and fried katli/ pithod. Adjust the salt if required, cook it for 5 to 6 minutes.

Serve hot!! Enjoy it with Chapati /roti or rice. 

  • For making katli /pithod, it took me 20 minutes to get the correct consistency on a low flame. 
  • The timing will vary depending on the intensity of the flame, the thickness of the pan and the size of the pan.
  • You can add or garnish it with coriander leaves.  
  • If you don't have buttermilk, No problem. Take 1 cup curd + 1 cup water.
Happy Cooking :)


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