Besan Katli subzi recipe- Besan ki sabzi a delicious Haryanvi recipe

Besan Katli subzi recipe

Besan Katli subzi is a delicious and very spicy recipe when I first tried it at my in-laws house in Haryana. I never thought that we can prepare such a delicious recipe from Besan. It is one of my favourite recipes since then so I made Besan Katli subzi often and my fiends always got surprise to know that its made up o chickpea flour only. Here I am with Besan Katli subzi recipe for my friends who always asked for it. We need only Besan, garlic and very few spices to make Besan ki sabzi a delicious Haryanvi recipe.

Besan Katli is a chickpea flour savory cake simmered in water with lots of garlic, red chilli powder and few other spices. It is also very popular Besan recipe in many other regions of India but usually people use fried chickpea flour savory cakes to make the recipe but in Haryana no frying is done and also you do not need to add any onion or tomatoes only garlic will be required. Read about how to make Besan Katli subzi recipe in Haryanvi style.

Besan Katli subzi recipe ingredients

Ingredients to make Besan Katli

• Besan- 100 gms
• Mustard or any other cooking Oil- 2 tablespoon
• Turmeric powder- 1 teaspoon
• Salt to taste
• Red chilli powder to taste
• Water as required

Ingredients to make curry

• Garlic paste- 1 tablespoon
• Turmeric powder- 1 teaspoon
• Cumin powder- 1 teaspoon
• Heeng- A pinch
• Salt to taste
• Red chilli powder to taste
• Water as required

Besan Katli subzi recipe

How to make Besan Katli subzi recipe

• To make Besan Katli, mix Besan, salt, red chilli powder, one tablespoon oil with required water to make thin batter. Now heat one tablespoon oil in a heavy bottomed non stick pan, add batter and cook on medium flame for 8 to 10 minutes or till the Besan cooked properly and starts gathering. Keep stirring otherwise it get burn. Once it starts gathering between the pan switch of the gas and spread it evenly all over the greased tray or plate. Cut into diamond shape or desired shape with sharp knife once it get set properly. Remember Katli pieces should be firm and not very thick.
• To make curry heat oil in a pan, add turmeric powder, cumin seeds and Heeng sauté for few seconds.
• Add garlic paste and sauté for couple of minutes. Add salt, red chilli powder and required water (you can adjust the consistency of gravy by adding more or less water). Let it simmer for 8 to 10 minutes on medium flames so that spices leave taste and aroma in water.
• Add Besan Katli pieces and cook on medium flame for 8 to 10 minutes so that Katli will absorb all the flavours and become little soft. Do not overcook or stir it frequently otherwise Katli pieces will break and become mushy.
• Serve hot Besan Katli subzi with Roti or paratha.

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