Besani Bhaji | Step by Step Recipe

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Besani Bhaji Step By Step Recipe

2 Dec 2012
Besani Bhaji is a traditional sindhi recipe made from bengal gram flour. This is onion and tomato based gravy dish served with roti.
Besani Bhaji is very similar to rajasthani gattey curry. Bengal gram flour is kneaded along with fenugreek and dill leaves(in summer when fresh leaves are not available we prefer to replace them with poppy seeds), oil and some other spices to stiff dough, which is further divided into small portions and shaped in small balls(gattey). Gattey can be deep fried or directly boiled in gravy. In this recipe I am directly boiling them in gravy.
Ingredients required and detailed instructions for the recipe are as follows:


Preparation Time : 15 minutes | Cooking Time : 30 minutes | Serves :4
Recipe Category: Gravy Dishes | Recipe Cuisine: Indian

Ingredients:

For gattey
Bengal gram flour-1 cup
Fenugreek and dill leaves-1/2 cup chopped
Salt-to taste
Oil-2 tablespoon
Red chillipowder-1/4 teaspoon
Turmeric powder-1/4 teaspoon
Roasted cumin powder-1 teaspoon
Sodium bicarbonate or baking soda-2 pinches
Water-as required
For Gravy
Onion-2
Tomatoes-4-5
Green chillies-4-5
Ginger-1”piece
Garlic pods-10-12
Red chillipowder-1/4 teaspoon
Coriander powder-1 tablespoon
Turmeric powder-1/2 teaspoon
Salt-to taste
Oil-1 and ½ tablespoon
Garam masala powder-1/4 teaspoon
Water-2 cups

Step by step instructions of making Besani Bhaji

1. Roughly chop onions, grind them in grinder for few seconds, it’s consistency should be thick.
2. Peel and crush garlic pods.
3. Grind tomatoes, green chillies and ginger to puree.
4. In a bowl mix Bengal gram flour, oil, salt, red chili powder, roasted cumin powder, turmeric powder and baking soda, mix well and knead to stiff dough by adding water as required.
5. Divide this dough in equal parts and make small balls of it(refer to image)
   
6. Heat oil in a heavy bottomed pan, fry onion paste till golden in color, add crushed garlic as it turns to pinkish in color, add red chili powder and tomato paste, roast it for few seconds
   
7. Add the remaining spices(except garam masala powder), roast for 2-3 minutes till oil separates.
8. Add 2 cups of water to it and bring it to boil, as it starts boiling add bengal gram balls to it, adjust the flame to low, let it cook for 15-20 minutes.
   
9. Balls will float to top as they will cook and gravy will thicken.
10. Sprinkle garam masala powder over it.
    

Besani bhaji is ready to serve with roti, nothing else is required with this recipe.
Notes:

• You can deep fry these balls too, before adding them to boiling gravy.
• Fenugreek leaves can be replaced with 1 tablespoon poppy seeds.
• Make small size balls and cook them properly else they will remain uncooked from inside.
• For a variation along with gattey you can add ½ cup fresh peas in boiling gravy, it tastes good, I do add often.

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