Besan ki Sabzi: Gram Flour Squares in Curry
29 Oct
Besan ki sabzi is a curry we make for festive occasions: gram flour batter is cooked, cooled, cut and fried, then simmered in curry. It takes time, it takes skill – but the result is worth every bit of the effort.
The word "sabzi" (i.e. vegetable) in this dish is something of a misnomer. Besan is gram flour, a gluten-free high protein flour. The only “sabzi” in here is what goes into making the base of the curry.
You Need:
For besan squares:
- Besan (gram flour) – 250 grams
- Turmeric powder – 1/4 teaspoon
- Cumin powder – 1/2 teaspoon
- Coriander powder – 1/2 teaspoon
- Salt – 1/2 teaspoon (adjust to taste)
- Onions – 1/2 cup, finely chopped
- Green chilies – 2, finely chopped
- Coriander leaves – finely chopped
- Oil – 1 tablespoons for cooking + more for deep-frying
For curry:
- Tomatoes – 5 small
- Onions – 3 small
- Ginger – 1-inch piece
- Garlic – 3 cloves
- Garam masala – 1/2 teaspoon
- Red chili powder – 1/2 teaspoon
- Coriander powder – 1/2 teaspoon
- Cumin powder – 1/2 teaspoon
- Turmeric powder – 1/4 teaspoon
- Salt – to taste
- Mustard seeds – 1/2 teaspoon
- Oil – 2 tablespoons
How To Make Besan ki Sabzi:
1. Make besan batter
In a large bowl, sift together besan, turmeric powder, cumin powder, coriander powder and salt.
Pour enough water into the bowl to make a thick batter. Blend well to ensure there are no lumps.
Mix finely chopped green chilies and coriander leaves into the besan batter.
2. Cook and square
Heat a tablespoon of oil in a kadhai or skillet. Add half a cup of finely chopped onions. Cook on medium heat till translucent.
Pour in the besan batter.
With a quick, firm hand, keep stirring the besan batter around in the kadhai, scraping the bottom of the kadhai regularly.
The batter gets tighter as it cooks. Your aim should be to make sure the cooking happens evenly and there is no burning.
After a few minutes, the besan will have only enough moisture to solidify when it cools. You should be able to press it down smoothly with a spatula. Somewhat like this:
For the next step, get your Nimbleness Hat on! You have to do this quickly while the besan is hot and soft.
Scoop out the cooked besan from the kadhai onto an oil-coated plate.
Flatten the besan into a 1-cm thick layer.
Let the besan cool for 30 minutes.
Once cool, cut the besan into 1-inch squares (rhombuses or diamonds work too!)
The kadhai might have a crust or residue of besan stuck to it. Don’t scrape and throw this away. Moisten it with some water and let it stand. After a while you will be able to gently pry it out into the water. Use this water in the curry in step 4. This way you have no wastage and also get a richer curry.
3. Deep-fry the squares
Heat enough oil in a kadhai or skillet for deep-frying. When the oil is hot, slide a few besan squares in, taking care not to crowd the pan.
Turn the squares over when they are golden-brown.
Take them out of the pan with a slotted spoon, when golden-brown on both sides.
4. Make curry
Make a paste of two small onions, 3 cloves of garlic and an inch of ginger.
Puree the tomatoes separately.
Chop one small onion finely.
Heat oil in a kadhai or skillet. Add mustard seeds and let them splutter. Follow with finely chopped onions.
When the onions are golden, add onion-garlic-ginger paste and cook for 5 minutes.
Add the dry spice powders: red chili powder, turmeric powder, cumin powder, coriander powder, garam masala and salt.
Stir and cook for another 2 minutes, then follow with tomato paste.
Cook it all together for five minutes, or till it takes on a deeper color.
Add 1.5 cups of water and bring to a boil. [Include the moistened crust of besan from step 2 into the curry.] Simmer for another five minutes.
Note: Besan squares absorb and thicken the curry. Stop further cooking when your curry is slightly thinner than how you want it at the time of serving.
5. Put it all together
Slide the besan squares into the hot curry.
Simmer for a minute, then take the kadhai off the heat.
Besan ki sabzi is ready to eat. Serve hot with Indian breads or rice.
Meal today: triangle parathas, besan ki sabzi and aloo-parval bhujiya.
Notes:
Interested in more besan recipes? Try besan ka cheela for breakfast, methi pakora kadhi with rice at lunchtime, or vegetable pakoras with evening chai.
Very interesting,we call it khadana
Thanks Sudha, that’s something new learned today. Where/in which language is it called khadana?
I’m originally from bananas,my mom makes it frequently,she belongs to very rural area which comes in gazipur district,they call it khadna ,but the making process is step by step ,same.
I love to eat nimona ,tamatar chatni,bakhir,daal puri.parora alloo ki sabji ,and sirke wali pyaj mirch
That “love to eat” list is mouthwatering :-)
Hi,
Just wondering if there’s an alternative to deep frying the besan squares? Maybe roasting it in less oil on the tava? Do you think that would work?
Hi Ruchi,
Roasting on tava might not work if you are going for the same shape and size – I can imagine the base getting well done and the insides raw. If you want to try this approach, besan cheela strips would be a better bet.
The other technique that seems workable to me is boiling the besan squares gnocchi-style: plunge them into boiling salted water, cook till they rise to the top.
These alternatives might not give you an equally tasty besan ki sabzi though. If the intent is to reduce oil intake, I would rather cut the portion size than change the recipe.
One alternative to deep frying the Besan squares is to Microwave them for 7-10 minutes. I tried this technique once w hen cooking Ghiye ke kofte; I microwaved the-Besan-ghiya kofta balls for around 7 minutes instead of deep-frying them. They came out well and were tasty too. Try it!
Hi Navneet, Thanks for sharing that tip!