Sindhi Besan Tikki Sabzi (Gram Flour Patty in savory curry)

Recipe contributed by: Shilpa Balwani, Gujarat, India

Besan tikki ki sabzi is a very popular Sindhi dish. One reason of the popularity is the base gravy which is so delicious and other because it is so quick to make. When you don't have many options in vegetables/out of vegetables, you can quickly make this and serve with hot phulkas (Indian roti). You can also fry the tikkis/patties and I am sure they would taste better. My mom suggests shallow frying is an option too as sort of middle ground. :)

This yum recipe is yet another contribution from my cousin, Shilpa. I can't state enough times that she is such a good cook! Look for other recipes from her on the blog. You won't be disappointed by the mouth-watering dishes.

Photo by Shilpa Balwani

Ingredients:

For Besan Tikki:

1 cup Besan/Gram flour
1 small Onion, very finely chopped
1 Tbsp. packed Cilatro, very finely chopped
1-2 hot Green Peppers, very finely chopped
1/4 tsp. Pomegranate Seeds for sourness
1/2 tsp. Poppy Seeds (Optional)
1/2 tsp. Turmeric
3/4 tsp. Coriander-Cumin powder
1/2 tsp. Red Chili powder
3 Tbsp. Oil
Salt to taste
Black Pepper powder as per your liking
Little water, if needed

For Gravy:

1 big Onion, finely chopped
2 medium Tomatoes, finely chopped
1/2 tsp. Turmeric
1 1/4 tsp. Coriander-Cumin powder
1 tsp. Red Chili powder
1/4 tsp. Garam Masala
2 Tbsp. Oil
1 1/2 to 2 cups Water
Salt to taste

Method:

For Tikki:

1) Mix all the ingredients in a bowl listed under Besan Tikki. If the flour is still dry, add more oil. Water should only be 2-3 Tbsp.

For Gravy:

1) Heat oil in a cooking pan and add onion. Cook till the onion is light brownish in color.

2) Add chopped tomatoes, turmeric, coriander-cumin powder, red chili powder and cook till tomatoes soften.

3) Add water and let the mixture come to boil. In the meantime, prepare the tikkis

4) Once the mixture is boiling, add the tikkis in the gravy and cover the pan. Let the tikkis cook on medium-low heat for 10-15 min. Once ready and completely cooked, the tikkis will float in the gravy and gravy would be thicker now with the oil floating on the sides.

5) Lastly, add the garam masala and turn off the heat. Stir in the masala gently being careful not to break the tikkis.

Garnish with cilantro/coriander leaves.