- 1 cup Besan (chickpea flour)
- 2 Onions, finely chopped
- 2 Tomatoes, finely chopped
- 1 tsp Garlic paste
- 1 tbsp Mustard paste using soaked mustard seeds
- 1.5 tsp Turmeric powder
- 1.5 tbsp Kashmiri red chilli powder
- 1/4 tsp Fenugreek seeds
- 4 tbsp Mustard oil or as required
- Salt to taste
- Water as required
- Fresh coriander leaves
- In a bowl take besan, 1/2 tsp turmeric powder, 1/2 tsp red chilli powder, 2 tbsp chopped onion and salt.
- Add enough water to make a thick paste.
- Heat a non stick pan, lower the heat and put the besan paste into the pan. Stir continuously till the batter becomes a thick halwa-like consistency.
- Spread oil on a plate. Take out the cooked besan from the pan and place onto the oil coated plate. Flatten it with a spatula into a 1/2 inch thick layer.
- When the mixture cools down, cut into square pieces.
- Heat oil in a kadhai and deep fry the square besan pieces until golden brown on both sides.
- Heat oil in a kadhai and add methi/fenugreek seeds. When they begin spluttering, add chopped onions.
- When the onions become light brown, add garlic and mustard paste, then saute for 2 – 3 minutes.
- Add chopped tomatoes, turmeric powder and salt.
- Cover & cook for 4 – 5 minutes or till the oil separates from the masala.
- Add water, remaining red chilli powder and bring it to boil, then simmer for 5 minutes.
- Add besan squares into the hot gravy and simmer for another 2 – 3 minutes, then turn off the heat.
- Garnish with coriander leaves and serve hot with steamed rice.
Tip: Always use soaked mustard seeds to make paste. The paste may otherwise might taste bitter.
Alpana Singh is a talented cook who has even published a collection of her recipes. This is one she posted to our group and one that looked like it ought to be saved for future reference.