How to Prepare Yummy Besan ke chille ki sabaji with mustard gravy

How to Prepare Yummy Besan ke chille ki sabaji with mustard gravy Delicious, fresh and tasty.

Besan ke chille ki sabaji with mustard gravy. Besan ki sabji or pappra ki sabji as we call it's a great side dish with rice or roti/paratha and quite easy to make. It's best serve in winter or rainy days, and as it's raining now a days here in SG it was our Saturday lunch. This gatte ki sabzi is prepared with besan (gram flour) as the base ingredient.

Rajasthan is mostly a desert area in India, and has lack of vegetables.

Due to which mostly recipes with milk , pulses and others are.

Besan ki katli is a chickpea flour savory cake that is shallow fried and then curried in a mustard gravy.

You can have Besan ke chille ki sabaji with mustard gravy using 15 ingredients and 9 steps. Here is how you cook that.

Ingredients of Besan ke chille ki sabaji with mustard gravy

1. It’s 150 gram of gram flour.

2. Prepare 11/2 of turmeric powder.

3. You need 1 of Kashmiri red chili powder.

4. Prepare 11/2 tsp of yellow mustard seeds.

5. It’s 2 tsp of coriander seeds.

6. You need 6 of black pepper corn.

7. Prepare 1/2 tsp of cumin.

8. Prepare 1 tsp of red chili powder.

9. It’s 8 of garlic cloves.

10. Prepare To taste of salt.

11. You need As needed of mustard oil.

12. Prepare 1 of / 4 tsp fenugreek seeds.

13. It’s 2 of medium size chopped tomatoes.

14. You need 2 of whole dry red chili.

15. It’s 2 tbsp of finely chopped coriander leaves.

This besan ki katli curry is often called dhoka subzi as it masquerades as a fish curry for vegetarians, there is a Bengali version of this curry called Dhoka'r dalna which mean the same.

Besan ki sabji is a delicacy from Rajasthan from where I belong to.

It is also called as Pitod ki sabji, and it is commonly served with chapati or dal/chawal.

There is interesting story behind this recipe associated with my mom, so I have chosen it specially to dedicate her on occasion of Mothers days.

Besan ke chille ki sabaji with mustard gravy instructions

1. In a blender jar put mustard seeds, coriander seeds, garlic, black pepper corn, cumin some little water now blend it make a fine smooth paste keep it aside..

2. In a mixing bowl add gram flour, red chilli powder, 1/tsp turmeric powder to taste salt add water make a thick consistency batter..

3. Heat the nonstick twa grease with some oil and spread the prepared batter evenly when one side becomes crispy then fold and flip it on the other side till becomes crispy..

4. Now remove on a plate cool down completely cut in to medium pices keep it aside..

5. Heat the wok with cooking oil add fenugreek seeds, dry whole red chilli crickle once add prepared paste,remaining turmeric powder, Kashmiri red chili powder saute it few minutes on lower then add chopped tomatoes some salt mix it nicely..

6. Till spices leaves oil then add as required water cover and cook for 5 min on lower flame give a good boil..

7. Now add besan ke chille and simmer for 3or 4 min on low flame..

8. Now reduce the flame and lastly garnish with some chopped coriander leaves..

9. Now it is ready for serving you can enjoy with chapati or rice..

My mother has a tendency to become nervous and she thinks a lot sometimes, so there were.

Mix besan, chopped onion, ground chili, salt, ginger, garlic paste, ajwain, ghee and rub for a minute.

Gatte Ki Sabzi is a delicious Rajasthani curry prepared with gram flour (besan) as the base ingredient. 'Gatte' refers to cooked and spiced gram flour dumplings, which are then dunked into spicy curd gravy.

Add mustard seeds and dry red chili.

Add onion paste, cumin powder, turmeric powder, red chili powder, garlic paste, chopped tomato and salt.