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Friday, August 6, 2021

Besan Ki Khandaiyan/ Katli / Besan Ki Sabji

 




Besan ki khandaiyan is a popular dish from Bhopal as I saw in a TV show.  It is quite similar to rajasthani pithod or besan ki katli and besan ke paneer  or besan ki burfi from Uttar Pradesh and in Gujrat known as Dhokli nu saak.

Also in Bihar and Jharkhand they make besan ki machli with gram flour  but for gravy they use yellow mustard seed paste which gives it a nice pungent flavour.  For Besan Ki machli make besan ka  cheela with salt, Red chili powder, coriander leaves and bit garam masala, cut and fry them add to the gravy.

We make it with fresh green peas and it is called besani paneer matar ki sabji and for gravy we use tomatoe puree. 

Here I have made traditional Besan ki khandaiyan. In this recipe we add curd besides tomato or other sour ingredient. 

Besan ki khandaiyan tastes just like non veg.

It is a good option for vegetarians, it can be served as a starter for any small gathering. 

Besan:- 

Besan is a pulse flour which is made from chana dal. It is a staple ingredient in the cuisine of India. It can be used in various dishes. 

It has many beneficial properties also, it contains soluble fiber and it is also good for heart.

Besan can be used instead of wheat flour in some curries as it blends well and gives a nutty flavour to the dish.

This Besan ki khandaiyan is made for the event A-z recipe Challenge season -2 .

 this month the Alphabet is "B" and here I choose "Besan" 


Let's start the recipe:-

Ingredients:-

For Khandaiyan:-

  1. Besan/Gram Flour 2 cup
  2. Salt to taste 
  3. Red chili powder 1tsp
  4. Kashmiri chili powder 1tsp
  5. Ginger garlic paste 1tbsp
  6. Cumin seeds 2tsp
  7. Asofitada / Heeng 1tsp
  8. Oil 1/2tsp

For Gravy:-

  1. Ginger, garlic paste 1tsp
  2. Onion paste 2tbsp
  3. Dry red chili 2no.
  4. Bay leaf 2
  5. Fenugreek seeds 1tbsp
  6. Turmeric powder 1tbsp
  7. Red chili powder 1tsp 
  8. Coriander powder 1tbsp
  9. Salt to taste 
  10. Curd 1 cup
  11. Oil 2 tbsp
  12. Garam masala powder 1tsp
  13. Coriander leaves for garnishing 


Recipe procedure:-

  1. Mix besan with salt, chili powder, kashmiri chili powder,  ginger garlic paste, heeng and cumin seeds, make a thin batter of pouring consistency. 
  2. Heat oil then add the batter to the pan and cook it on low heat until the mixture gets thickened and cook to get halwa like consistently. 
  3. Switch off the gas, grease a  thali and spread the mixture into the thali set and allow to cool it. 
  4. Once the mixture cools, cut it into diamond shape pieces. 
  5. Heat a non stick pan and shallow fry them.
  6. Heat oil in a pan or kadhai add methi dana, whole red chili and bay leaf then saute for a couple of minutes. 
  7. Add ginger garlic paste and onion paste then fry until it turned brown.
  8. Add turmeric powder, coriander powder,  red chili powder then stir and mix it well, cook till oil separates. 
  9. Add curd and salt then mix it well. Add khandaiyan pieces then mix it well so all the pieces mix with masala.
  10. Now add 2 glass water.  Cover and cook it for 5 to 8 minutes. 
  11. Add garam masala 
  12. Switch off the gas.
  13. Serve hot with chapati along with salad.


Recipe Notes:-

  1. Frying step is optional add without frying as per your choice. 
  2. We can serve it as snacks in that case skip  the gravy.
  3. We can also serve it with boiled rice. 















14 comments:

  1. How cool is this!! I am in total love with this recipe so going to try it this week with some lovely rotis.

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  2. This is such a delicious preparation. I love any kind of besan curry. My friend used to deep fry these and serve as a snack. I have tasted them. Curry is also a tasty treat.

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  3. Interesting recipe Hem Lata, besan ki khandaiyan looks so different from dhokli but similar to pithlu we make, only that you've allowed the besan paste to cool down and cut into pieces. A wonderful dish to make when one has run out of sabjis.

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  4. Besan ki Khandaiyan sounds interesting. Fabulous recipe to make when we are bored of regular subzi. Can’t wait to try this irresistible recipe and enjoy with phulka.

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  5. This looks so tempting. The pieces of besan khandaiyan are so nicely done. The effort is worth it. Will give it a try. So many similarities across different cuisines in India.

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  6. Very tempting beautifully presented

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  7. I think this is so similar to pithor ki sabji from rajasthan that my kids absolutely adore. Tastes so similar to paneer, right? the colour of the gravy is so inviting, Hema

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  8. Besan ki khandaiyan looks absolutely lip smacking! Love such traditional dishes. This gravy would make a soulful treat with some hot phulkas.

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  9. After a long time, I read a very beautiful and traditional recipe. I am drooling over here, I love to eat thick curries, would love to try it for sure sometime. Lovely recipe

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