How to make Besan ke Pude ki Sabzi - SK Khazana -

This is an ideal to cook for a lazy Sunday meal – Punjabi version of Rajasthani gatte ki sabzi

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gram flour (besan) (बेसन), Salt (नमक)

Cuisine : Punjabi

Course : Main Course Vegetarian

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For more recipes related to Besan ke Pude ki Sabzi - SK Khazana checkout Kanda Peet Perun, Besan Ke Nimboo, Zhunka, Besan Kamal Kakdi . You can also find more Main Course Vegetarian recipes like Palak Paneer and Rice Casserole Lal Saag and Soya ki Sabzi Aloo Nazakath Spiced Black Bean Stuffed Baked Potatoes

Besan ke Pude ki Sabzi - SK Khazana

Besan ke Pude ki Sabzi - SK Khazana Recipe Card

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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Besan ke Pude ki Sabzi - SK Khazana Recipe

  • Gram flour (besan) 1 1/2 cups

  • Salt to taste

  • Carom seeds (ajwain) 1/4 teaspoon

  • Dried mango powder 1/4 teaspoon

  • Yogurt 2 tablespoons

  • Oil 1 1/2 tablespoons + 2 teaspoons

  • Cumin seeds 1 teaspoon

  • Bay leaf 1

  • Onion puree 1/2 cup

  • Ginger-garlic paste 2 teaspoons

  • Green chillies chopped 1-2

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • coriander leaves chopped 1 tablespoon

  • coriander sprig for garnish

Method

Step 1

Take besan in a large bowl, add salt, crush the carom seeds and add. Add dried mango powder and yogurt. Add water, a little at a time, and whisk till you get a smooth batter of pouring consistency. Continue to whisk for 2-3 minutes more to make the batter fluffy.

Step 2

Heat 2 tsps oil in a shallow non-stick pan on low heat, pour the batter into it, cover and cook till the underside is cooked. Flip and cook till the other side is light golden. Transfer it onto the worktop and let it cool down slightly.

Step 3

Heat remaining oil in a non-stick wok, add cumin seeds and sauté till the seeds change colour.

Step 4

Halve the bay leaf and add and mix well. Add onion puree and a pinch of salt, mix well and sauté till light golden.

Step 5

Add ginger-garlic paste, mix and sauté till the raw smells disappear. Add green chillies, salt, turmeric powder, red chilli powder and coriander powder and mix well. Add 2-3 tbsps water, mix well and saute for 1-2 minutes.

Step 6

Add tomato puree and mix well. Cover and cook for 2-3 minutes or till the oil separates and the mixture becomes fragrant.

Step 7

Meanwhile, cut the cooked besan puda into 2 inch pieces.

Step 8

Add 2 cups water to the masala and mix well. Cook till the mixture comes to a boil. Add the pude pieces and mix gently. Cover and cook for 2 minutes. Switch the heat off and add coriander leaves and mix well.

Step 9

Transfer into a serving bowl, garnish with coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.