Kache Kele ka Besan | How to make Kache Kele ka Besan

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ByArti Mehta
Created on 21st Mar 2017
  • Kache Kele ka Besan, How to make Kache Kele ka Besan
Kache Kele ka Besanby Arti Mehta
  • Kache Kele ka Besan | How to make Kache Kele ka Besan (2 likes)

  • 0 reviews
    Rate It!
  • By Arti Mehta
    Created on 21st Mar 2017

About Kache Kele ka Besan

There are many ways to make besan ki sabji where “Dheela Besan” being the first recipe to try. It is plain; no veggies added. Today, I will show you how to make kache kele ka besan. It is very yummy. I always add black peppercorns and cloves which give this besan a wonderful flavor. It is a perfect recipe for Jains.

Kache Kele ka Besan, a succulent delicacy which is famous all over the world. Kache Kele ka Besan is one dish which makes its accompaniments tastier. With the overflow of flavours, Kache Kele ka Besan has always been everyone's favourite. This recipe by Arti Mehta is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Kache Kele ka Besan, just the perfect situation when you realise that you need to know how to make the perfect Kache Kele ka Besan. So, at that time you can try out this delicious recipe by Arti Mehta. The recipe of Kache Kele ka Besanis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Kache Kele ka Besan is 18 minute. This recipe of Kache Kele ka Besan is perfect to serve 1. Kache Kele ka Besan is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time5mins
  • Cook Time18mins
  • Serves1People
Kache Kele ka Besan

Ingredients to make Kache Kele ka Besan

  • Raw banana: 1 (100 gms, peeled & cut into small pieces)
  • Oil: 1 Tbsp
  • Asafetida: a pinch
  • Mustard seeds: ¼ tsp
  • Cumin seeds: ½ tsp
  • Clove (laung): 1 (coarsely pounded)
  • Black peppercorn (kali mirch): 2 (coarsely pounded)
  • Green chili: 1 (finely chopped)
  • Coriander leaves: 1 tbsp (finely chopped)
  • Fennel seeds (saunf): ½ tsp
  • Turmeric powder: ¼ tsp
  • Coriander powder: 1 tsp
  • Water: 1 cup
  • Besan: 4 tbsp
  • Lemon juice: few drops
  • salt as per taste

How to make Kache Kele ka Besan

  1. In a pan heat oil. Add asafoetida and mustard seeds. Let the seeds crackle.
  2. Add green chili, black peppercorns, clove, cumin seeds, and fennel seeds and fry for a few seconds.
  3. Add coriander leaves and mix well.
  4. Add coriander powder, turmeric powder, and salt. Mix well.
  5. Add the raw banana pieces and mix well.
  6. Add water and cook covered for about 7-8 minutes or until the bananas are just tender.
  7. Add besan and mix well.
  8. Cook covered for 7-8 minutes more.
  9. Add lemon juice and mix well.
  10. Serve hot with roti, paratha, etc.
  11. Yummy “Kache Kele ka Besan” is ready!
My Tip: 1.Raw bananas always require more of masala and water. So use them accordingly. 2.Don’t overcook the raw banana at the first stage. Since we need to cook more and if overcooked at the first stage, the besan will become very mushy. 3.After adding the besan and while it being cooked, the besan generally tends to stick at the bottom. So for that, after the besan is cooked, let it cool down and then scrape the besan. Mix well and reheat it.

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