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

By Arti Mehta  |  21st Mar 2017  |  
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  • Kache Kele ka Besan, How to make Kache Kele ka Besan
Kache Kele ka Besanby Arti Mehta
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About Kache Kele ka Besan Recipe

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 deliciously finger licking recipe to treat your family and friends. This recipe of Kache Kele ka Besan by Arti Mehta will definitely help you in its preparation. The Kache Kele ka Besan can be prepared within 5 minutes. The time taken for cooking Kache Kele ka Besan is 18 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 1 people. The recipe details out how to make Kache Kele ka Besan step by step. The detailed explanation makes Kache Kele ka Besan so simple and easy that even beginners can try it out. The recipe for Kache Kele ka Besan can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Kache Kele ka Besan from BetterButter.

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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