Besan Ki Sabzi: Gram Flour Squares In Curry

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Ingredients-

For besan squares:

  • Besan (gram flour) – 250 grams
  • Turmeric powder – 1/4 teaspoon
  • Cumin powder – 1/2 teaspoon
  • Coriander powder – 1/2 teaspoon
  • Salt – 1/2 teaspoon (adjust to taste)
  • Onions – 1/2 cup, finely chopped
  • Green chilies – 2, finely chopped
  • Coriander leaves – finely chopped
  • Oil – 1 tablespoons for cooking + more for deep-frying

For curry:

  • Tomatoes – 5 small
  • Onions – 3 small
  • Ginger – 1-inch piece
  • Garlic – 3 cloves
  • Garam masala – 1/2 teaspoon
  • Red chili powder – 1/2 teaspoon
  • Coriander powder – 1/2 teaspoon
  • Cumin powder – 1/2 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • Salt – to taste
  • Mustard seeds – 1/2 teaspoon
  • Oil – 2 tablespoons

How To Make Besan ki Sabzi:

1. Make besan batter--

In a large bowl, sift together besan, turmeric powder, cumin powder, coriander powder and salt.

Pour enough water into the bowl to make a thick batter. Blend well to ensure there are no lumps.Mix finely chopped green chilies and coriander leaves into the besan batter. 

2. Cook and square--

Heat a tablespoon of oil in a kadhai or skillet. Add half a cup of finely chopped onions. Cook on medium heat till translucent.Pour in the besan batter.

With a quick, firm hand, keep stirring the besan batter around in the kadhai, scraping the bottom of the kadhai regularly.

The batter gets tighter as it cooks. Your aim should be to make sure the cooking happens evenly and there is no burning.

After a few minutes, the besan will have only enough moisture to solidify when it cools. You should be able to press it down smoothly with a spatula. Somewhat like this:

For the next step, get your Nimbleness Hat on! You have to do this quickly while the besan is hot and soft.Scoop out the cooked besan from the kadhai onto an oil-coated plate.Flatten the besan into a 1-cm thick layer.

Let the besan cool for 30 minutes.

Once cool, cut the besan into 1-inch squares (rhombuses or diamonds work too!)

The kadhai might have a crust or residue of besan stuck to it. Don’t scrape and throw this away. Moisten it with some water and let it stand. After a while you will be able to gently pry it out into the water. Use this water in the curry in step 4. This way you have no wastage and also get a richer curry.

3. Deep-fry the squares--

Heat enough oil in a kadhai or skillet for deep-frying. When the oil is hot, slide a few besan squares in, taking care not to crowd the pan.

Turn the squares over when they are golden-brown.

Take them out of the pan with a slotted spoon, when golden-brown on both sides.

4. Make curry--

Make a paste of two small onions, 3 cloves of garlic and an inch of ginger.Make a paste of the tomatoes separately.

Chop one small onion finely.Heat oil in a kadhai or skillet. Add mustard seeds and let them splutter. Follow with finely chopped onions.

When the onions are golden, add onion-garlic-ginger paste and cook for 5 minutes.

Add the dry spice powders: red chili powder, turmeric powder, cumin powder, coriander powder, garam masala and salt.

Stir and cook for another 2 minutes, then follow with tomato paste.

Cook it all together for five minutes, or till it takes on a deeper color.

Add 1.5 cups of water and bring to a boil. [Include the moistened crust of besan from step 2 into the curry.] Simmer for another five minutes.

Note: Besan squares absorb and thicken the curry. Stop further cooking when your curry is slightly thinner than how you want it at the time of serving.

5. Put it all together.Slide the besan squares into the hot curry.Simmer for a minute, then take the kadhai off the heat.

Besan ki sabzi is ready to eat. Serve hot with Indian breads or rice.


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