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Aani basar ( fried chickpea dumplings in onion tomato gravy)

Oct-06-2017
Anjali Valecha
10 minutes
Prep Time
20 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Aani basar ( fried chickpea dumplings in onion tomato gravy) RECIPE

Aani in Sindhi means fish roe ( fully ripe internal egg masses of fish and certain other marine animals). Like caviar, it is one of the preferred Sindhi delicacies. This is the vegetarian version of fish roe, where besan aani or chickpea flour dumplings are fried and then cooked in an onion tomato gravy ( basar is onion in Sindhi). A delectable dish in Sindhi cuisine and must try once at least.

Recipe Tags

  • Veg
  • Medium
  • Sindhi
  • Simmering
  • Frying
  • Main Dish
  • Gluten Free

Ingredients Serving: 2

  1. for the aani
  2. 1 cup besan
  3. 3 tbsp oil
  4. 1 tbsp Poppy seeds
  5. 1/2 tsp red chilli powder
  6. 1/2 tsp garam masala powder
  7. 1/2 tsp turmeric powder
  8. 1 small onion
  9. Salt, according to taste
  10. For the Gravy
  11. 1 medium sized onion
  12. 1 tbsp ginger garlic paste
  13. 2 medium tomatoes
  14. 2-3 green chillies
  15. 1-1/2 cup water
  16. 1 tsp red chilli powder
  17. 1 tsp Coriander powder
  18. 1 tsp cumin powder
  19. 1 tsp garam masala powder
  20. Salt, according to taste
  21. oil, for frying aani
  22. coriander, for garnish

Instructions

  1. First of all, to make aani add salt and red chilli powder to a small onion cut fine and leave aside for 5 mins.
  2. When this onion gets soft, mix all other ingredients of aani to it, besan, oil, turmeric powder, poppy seeds and garam masala powder. use little water at a time to make a slightly hard dough.
  3. Make aani out of this dough, you can make any shapes circle, oval or rectangle. I made 2 logs and then cut them into rectangular pieces
  4. Deep fry these aani at low to medium flame in a wok.
  5. To prepare gravy ,take oil in a pan and add onion to it.
  6. When onion turns a little light brown, add ginger garlic paste and cook for a min. Then add tomatoes and mix well.
  7. Add in all the dry spices, red chilli powder, coriander powder, cumin powder, salt and cut green chillies to this mix.
  8. let the tomatoes cook for 5 mins or so till they get soft, then add water.
  9. When the water comes to boiling, add the aanis to the gravy and turn the flame to low.
  10. Let the aanis cook in the gravy for 10-15 mins till they get soft.
  11. Sprinkle some garam masala powder on the gravy and turn the gas off.
  12. Garnish with coriander and serve hot with hot Sindhi phulkas or roti.

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Payal Singh
Oct-09-2017
Payal Singh   Oct-09-2017

Delicious!

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