- In a bowl, add besan, ajwain, hing, turmeric powder, salt, and some coriander leaves. Add water gradually and make medium semi-thick and pouring batter. Whisk batter in one direction. Cover and rest batter for 15 minutes. Heat the tawa and decrease its temperature. Spread pudla batter into circular motion. Add oil on the sides of pudla and then roll pudla when the upper surface is slightly wet. Drop some oil on pudla roll and cook it on medium flame till it becomes crispy. Make all rolls in the same way and cut it 1-inch pieces. Keep it aside. Now in a mortal-pestal, add green chili, ginger, garlic, cumin seeds, black pepper, and fennel seeds. Make a coarse paste. Keep it aside. Heat oil in a pan, add methi dana, mustard seeds, dry red chill, and grinded masala. sauté for a minute. Add chopped onion and cook till it becomes translucent. Lower the flame and add turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well. Then add tomato puree and salt. Cover and cook gravy till oil separates from its sides. Add 1.5 cup water and mix well. Boil gravy for 2-3 minutes on medium flame. Add garam masala and mix well. When the gravy is properly boiled then add besan roll in it. Cover and cook sabzi for 2 minutes on medium flame. Garnish with coriander leaves and serve.
Besan ki sabzi
#myrecipe
By Arun Kumar
Mar, 29th
523
Servings
4 persons
Cook Time
30 minutes
Ingredients
21
- 23
Ingredients
- Besan
- Ajwain
- Hing
- Turmeric
- Salt
- Corinader
- Water
- Oil
- Green chillies
- Ginger garlic
- Cumin
- Pepper powder
- Fennel
- Fenugreek
- Red chilli
- Mustard
- Onion
- Corinader powder
- Cumin powder
- Tomato puree
- Water
- Besan rolls
- Garam masala
