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Besan ke Cheele Ki Sabzi

May-09-2018
Mekhla Rashmi
20 minutes
Prep Time
30 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Besan ke Cheele Ki Sabzi RECIPE

It is very delicious vegetable made from gram flour and its gravy is made up of mustard paste. One of my most favourite vegetable made by my mom.We generally called it "Veg Fish". Totally loved it.

Recipe Tags

  • Veg
  • Medium
  • Indian
  • Shallow fry
  • Pan fry
  • Main Dish
  • Healthy

Ingredients Serving: 6

  1. Gram Flour -2 cup
  2. Fenugreek seeds -1/4 tbsp
  3. Yellow Mustard-2tbsp
  4. Coriander Seeds -1tbsp
  5. Asafoetida -1/4tbsp
  6. Garlic Paste -2tbsp
  7. Green Chili Paste-1 tbsp
  8. Dry red Chilli paste-1tbsp
  9. Turmeric Powder -1 tbsp
  10. Red Chilli Powder -1/2tbsp
  11. Kashmiri Red Chilli Powder -1tbsp
  12. Black Pepper Powder -1tbsp
  13. Tomato-3 large
  14. Coriander leaves
  15. Mustard Oil
  16. Salt to taste

Instructions

  1. First make cheela of besan, for this, take a bowl, add gram flour, 1/2tbsp turmeric, red chilli and black pepper powder into it, add salt as per taste and make a thick batter as consistency of batter of a cheela.
  2. Heat tawa and spread the gram flour batter over it and low the flame and cook it from one side. Add 1-2 tbsp of oil from all around the cheela and then cook it nicely.Fold the cheela from the both sides in a rectangle shape and flip it and cook it on another side. Take it out and cut them into one and half inch pieces. Prepare all the cheela in the same way.
  3. Now for the gravy, First make mustard -coriander seeds paste, garlic paste and green and red chilli paste. Take a kadhai,heat it, add oil into it and then add asafoetida, fenugreek seeds into it, as it crackle then add mustard -Coriander seeds paste, garlic paste, green and red chilli paste into it. Saute it. And then add all the dry masalas like 1/2 tbsp turmeric powder, 1 tbsp kashmiri red chilli powder, 1/2 tbsp of black pepper powder and salt into it. Fry all the masalas well and then add chopped tomatoes and 1/2 cup of water into it and cook the masalas on medium flame by covering it with a lid for 2 minutes.
  4. As the tomatoes become massy and the spices start leaving the oil, then add water as per gravy is required. Boil it for 5 minutes. And then add cheela pieces and coriander leaves into it and then switch off the flame.
  5. Garnish it with some coriander leaves or mint leaves and serve it.

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Shelly Sharma
May-13-2018
Shelly Sharma   May-13-2018

Yummilicious!

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