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Main Ingredients | Gram flour (besan), Buttermilk |
Cuisine | Rajasthani |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 cup gram flour (besan)
- 1 cup buttermilk
- ½ teaspoon turmeric powder
- Salt to taste
- 1 tablespoon + 2 teaspoons ghee
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 teaspoon chopped ginger
- ¼ teaspoon asafoetida
- 1-2 green chillies, chopped
- ½ cup freshly chopped fenugreek leaves (methi)
- ½ teaspoon mustard seeds
- 5-6 curry leaves
- 3-4 green chillies, slit
- 2 teaspoons white sesame seeds
- ¼ teaspoon asafoetida
- 1 tablespoons freshly chopped coriander leaves
- Green chutney to serve
Method
- In a bowl, add gram flour, buttermilk, turmeric powder, salt, and whisk well. Set aside.
- Heat 2 teaspoons ghee, cumin seeds, fennel seeds, chopped ginger, asafoetida, and cook for a few seconds.
- Add green chillies and sauté well and cook for 1 minute.
- Add the prepared mixture, chopped methi, and whisk well. Cook till it leaves the sides of the pan.
- Grease a thali with oil and add the prepared mixture, spread it evenly. Let it cool to room temperature.
- Heat remaining ghee in a non-stick pan, mustard seeds, curry leaves, green chillies, sesame seeds, asafoetida, and chopped coriander, mix well and cook for a few seconds. Take it off the heat.
- Add the prepared tempering on top of the prepared gram flour mixture and spread it evenly.
- Cut into squares and serve hot with green chutney.
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