There are times when we don’t feel like eating those regular vegetables, ones mind craves for something different. This curry based sabzi is mind blowing taste wise and effort wise also.
Recipe comes from my MILs friend who shared how she rolled the besan chilla and added gravy to it. Every struggle of what to cook was gone with this addition in the kitchen.
Frankly saying I am not a fan of besan koftas but this is different for sure.
The chilla has to be simple with only spices added to it. Trick here is to roll it quickly before chilla gets cook on the top side. By this way the roll sticks together. And doesn’t open up when in gravy.
What is Besan?
It’s chickpea flour.
What Masalas are used in the recipe?
Both whole spices and powered masala are used.
Let’s get the recipe here
Besan Roll Sabzi
Ingredients for the roll
- 1 cup besan/ chickpea flour
- 1/4 teaspoon haldi powder
- 1/4 teaspoon jeera/ cumin
- 1/2 teaspoon kasuri methi
- 1/2 teaspoon coriander powder
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon salt
- 1 teaspoon oil
- Oil for making the roll
- 1/2 cup water
Ingredients for the gravy
- 2 tablespoon oil
- 4 onions chopped
- 2 tomatoes chopped
- Handful of coriander leaves
- 4 green chilli
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon fennel seeds
- 1 tablespoon coriander seeds
- 1 choti elaichi
- 4 cloves , lavang
- 4 whole black pepper corn
- 1/2 cinnamon stick
- 1 star anise
- 1/2 teaspoon mustard seed
- 1/2 teaspoon haldi powder
- 1 tablespoon coriander powder
- 1/2 tablespoon red chilli powder
- salt as per taste
- Water as per consistency
Method
- First we need to prepare the roll for that take a bowl add the given Ingredients with one teaspoon Oil, mix this. Add water to form a thick dosa batter like consistency. Keep aside
- Now take a cast iron tawa pour one ladle of the batter and spread in a circular form ,after spreading drizzle oil and roll the batter when it’s not cooked on top. Roll and press so that they stick together. Cut into 3 to 4 parts and allow to cook for 20 secs only. Remove it in a plate.
- Make all the rolls in this manner and keep.
- Let’s grind the masala for the gravy, take a grinder jar add onions, tomato, ginger garlic paste, green chilli, fennel seeds, coriander seeds, coriander leaves, haldi, coriander and red chilli powder by pouring little water make a fine paste Keep aside.
- Now let’s prepare for the gravy, take a kadhai pour oil add mustard seed let them crackle.
- Once it’s done add the whole spices star anise, cloves, black pepper corn, cardamom and cinnamon stick.
- Add the grinded masala and cook for 15 to 20 minutes on low flame or till the pan leaves oil on the sides.
- Once the masala is completely cooked Add salt, then water to the desired consistency required.
- Bring it to boil for 10 minutes
- Off the flame Garnish with coriander leaves
- Add the rolls 10 minutes before serving.
- After adding the rolls the gravy gets thicker. You can add the roll and give it a little boil and enjoy it with jeera rice or rotis.
- Hope you liked this recipe
- Until then keep exploring…
Purvanchl Tadka 