Course Appetizer, brunch, Main Course, Main Dish, Snack
Cuisine north indian
Servings 4
Ingredients
1cupbesan
1/4cupcurd
2tspoil
2 tbsp kasuri methi
1Green chilichopped
Salt to taste
1/2tspred chilli
1tspcoriander powder
water to mix
For the tempering
1tspmustard oil
1mediumonionchopped
1tspmethi seeds
2tsp coriander seeds
1/2tspmustard seeds
1/2tsp jeera seeds
1tsp red chilli powderreduce if you want less spicy
1/2tspturmeric powder
Salt to taste
Coriander to garnish
Instructions
Mix all ingredients for the besan batter together. And steam in a steamer for 10-15 minutes till a toothpick comes out clean. Set aside for cooling.
In a heavy bottom kadai, heat mustard oil and add the dry sabut spices. Namely - mustard, jeera, methi seeds, coriander seeds. Sauté till they turn lightly brown.
Add onions and Sauté further till onions are brown. Add dry spices
Chop the steamed besan in to squares and add to the kadhai. Sauté for 3-4 minutes
Enjoy with raita and phulka or a starter in itself with evening drink or beer.