Besan ji Bhaji
A unique and hearty Sindhi curry where savory chickpea flour pancakes are sliced and simmered in a tangy, spiced tomato gravy. It's a comforting dish that pairs beautifully with fresh rotis or steamed rice.
For 4 servings
Prepare the Chilla Batter
- In a large mixing bowl, combine 1.5 cups besan, 1 finely chopped small onion, chopped green chili, 2 tbsp coriander leaves, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 3/4 tsp salt.
- Gradually add about 1.5 cups of water while whisking continuously to create a smooth, lump-free batter. The consistency should be pourable, similar to that of a crepe batter.
- Let the batter rest for 10 minutes.
Cook the Besan Chillas (Pancakes)
- Heat a non-stick tawa or skillet over medium heat. Lightly grease it with a few drops of oil.
- Pour a ladleful of the batter onto the center and quickly spread it outwards in a circular motion to form a thin pancake (chilla), about 6-7 inches in diameter.
- Drizzle a little oil around the edges and on top. Cook for 2-3 minutes, or until the top surface looks dry and the edges begin to lift from the pan.
- Carefully flip the chilla and cook for another 1-2 minutes until golden-brown spots appear on both sides.
- Slide the cooked chilla onto a plate. Repeat the process with the remaining batter to make 4-5 chillas.
Start the Gravy Base (Tadka)
- Heat 2 tbsp of oil in a kadai or deep pan over medium heat.
- Once the oil is hot, add 1 tsp of cumin seeds and let them sizzle and become fragrant, about 30 seconds.
- Add 1/4 tsp of hing, followed by 1 finely chopped medium onion. Sauté for 5-6 minutes until the onions are soft and translucent.
- Add 1 tbsp of ginger-garlic paste and cook for another minute until the raw aroma disappears.
Cook the Masala and Simmer the Gravy
- Add the tomato puree to the pan. Stir in the remaining spices: 1/2 tsp turmeric powder, 1 tsp red chili powder, 1.5 tsp coriander powder, and 1 tsp salt.
- Mix everything well and cook the masala, stirring occasionally, for 7-8 minutes. Continue until the mixture thickens and you see oil separating from the sides of the masala.
- Pour in 2 cups of water, stir to combine, and bring the gravy to a rolling boil.
- Reduce the heat to low, cover the pan, and let the gravy simmer gently for 5 minutes to allow the flavors to meld.
Combine and Finish the Bhaji
- While the gravy is simmering, take each chilla, roll it up tightly like a cigar, and use a sharp knife to slice it into 1-inch thick pinwheels.
- Gently add these sliced chilla pieces into the simmering gravy. Be careful not to overcrowd the pan.
- Stir very gently to coat the pieces with gravy. Let them cook in the gravy for 4-5 minutes. They will soften and absorb the flavors but should retain their shape.
- Turn off the heat. Sprinkle 1/2 tsp garam masala and 1/2 tsp amchur powder over the curry. Give it one last gentle stir.
- Garnish with the remaining fresh coriander leaves and serve hot.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the chilla batter has a smooth, flowing consistency. If it's too thick, the chillas will be dense; if too thin, they will break while flipping.
- 2Do not overcook the chilla pieces in the gravy, as they can become mushy and disintegrate. Just a few minutes is enough for them to absorb the flavors.
- 3The curry thickens considerably as it cools. Add a splash of hot water when reheating to achieve the desired consistency.
- 4For a creamier gravy, you can add 2 tablespoons of whisked yogurt or cashew paste along with the tomato puree.
Adapt it for your goals.
Add Vegetables
Incorporate finely chopped vegetables like bell peppers, carrots, or spinach into the chilla batter for added nutrition and texture.
Paneer FillingPaneer Filling
Before rolling the chillas, spread a thin layer of crumbled, spiced paneer on them for a protein-packed version.
Tangier GravyTangier Gravy
For a tangier taste reminiscent of Sindhi Kadhi, add a tablespoon of tamarind pulp to the gravy along with the water.
Spicier VersionSpicier Version
Increase the amount of green chilies in the batter and add a slit green chili to the gravy along with the onions for extra heat.
Why this is on our healthy list.
Rich in Plant-Based Protein
Besan, or chickpea flour, is an excellent source of vegetarian protein, which is essential for muscle building, tissue repair, and overall body function.
High in Dietary Fiber
The combination of besan and vegetables provides a significant amount of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Provides Sustained Energy
As a source of complex carbohydrates, besan offers a slow and steady release of energy, keeping you feeling full and energized for longer periods compared to simple carbs.
Packed with Antioxidants
The base of tomatoes, onions, ginger, garlic, and spices like turmeric is rich in antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
One serving of Besan ji Bhaji contains approximately 350-400 calories, depending on the amount of oil used. It's a balanced meal providing carbohydrates, protein, and fats.