Prep Time: 20 Min
– Gram flour – 1.5 cup – Coriander Powder – 1 tsp – Cumin Powder – 1/2 tsp – Red Chili Flakes – 1 tsp – Salt as per Taste – Asafoetida – 2 pinch – Turmeric Powder – 1/4 tsp – Oil – 2 tsp – Oil for frying – Coriander Seeds – 2 tbsp – Aniseed – 1 tsp – Green Chilli – 2 to 3 – Ginger – 1.5 inch – Clove – 2 to 3 – Black Peppercorns – 7 to 8 – Cinnamon Stick – 1
Cook Time: 20 Min
Ingredients
– Cardamom – 2 – Cardamom /Black Badi Elaichi – 1 – Garlic – Yellow Mustard – 2 tbsp – Water – 1/4 cup – Oil – 2 tsp – Cumin Seeds – 1 tsp – Asafoetida – 2 pinch – Dried Red Chili – 2 – Kashmiri Red Chili Powder – 1 tsp – Turmeric Powder – 1/2 tsp – Curd – 2 tbsp – Salt as per Taste – Aamchoor Powder – 1/2 tsp – Chopped Coriander
Ingredients
To make the amazing No onion & tomato Besan Ki Sabji, take a wide bowl, and add 1 cup of gram flour. Next step – add 1 tsp of coriander powder, 1/2 tsp of cumin powder, 1 tsp of red chilli flakes, salt per taste, two pinches of asafoetida, 1/4 tsp of turmeric powder, one pinch of soda, 2 tsp of oil and mix everything well.
Next step – little by little, add water and prepare a soft dough. Next step – take a pencil, wrap the dough on the pencil, and make a roll.
Next step – remove the pencil and prepare the roll with the remaining dough. Next step – place a pan on flame, add water, and boil.
After the water starts boiling, add the prepared roll and cook for 5-6 minutes on medium flame. After 5-6 minutes, turn off the flame, transfer the rolls to a plate, and let them cool.
After the rolls turn cool, cut them into small pieces. Next step – place a pan flame, add oil for frying and heat well.
After the oil is hot, add Besan pieces and fry well until golden & crispy. After the Besan pieces turn golden & crispy, turn off the flame and transfer them to a plate.
Next step – in a grinding jar, add 2 tbsp of coriander seeds, 1 tsp of aniseed, 2-3 green chillies, 1.5 inch of ginger, 2-3 cloves, 7-8 peppercorn, one cinnamon stick, two cardamoms, one big cardamom, 5-6 garlic cloves, and 2 tbsp of yellow mustard seeds. Next step – add 1/4 cup of water and prepare a thick paste.
Next step – place a kadhai on flame, add 2 tsp of oil, and heat well. After the oil is hot, add 1 tsp of cumin seeds, two pinches of asafoetida, two dry red chillies, and prepared paste, and roast well on medium flame.
Next step – add 1 tsp of Kashmiri red chilli powder, 1/2 tsp of turmeric powder, and mix well. After the gravy releases the oil, add 2-3 tbsp of water, 2 tbsp of whisked curd, mix well and cook on low flame.
Next step – add water as required, salt per taste, 1/2 tsp of dry mango powder, 1 tsp of Kasoori methi, mix well, and cook for 3-4 minutes. After 3-4 minutes, add dried Besan pieces and cook for 2-3 minutes.
After 3 minutes, turn off the flame, and garnish it with chopped coriander. Now your perfect Besan Ki Sabji is completely ready, and you can enjoy it.