A classic Sindhi curry where savory chickpea flour dumplings, known as 'aani', are gently simmered in a tangy and aromatic tomato-onion gravy. It's a heartwarming and unique vegetarian dish perfect with rotis or rice.
Prep20 min
Cook35 min
Servings4
Serving size: 1 cup
354cal
10gprotein
36gcarbs
21g
Ingredients
1.5 cup Besan
0.75 tsp Turmeric Powder (Divided use: 0.25 tsp for aani, 0.5 tsp for gravy)
1.5 tsp Red Chili Powder (Divided use: 0.5 tsp for aani, 1 tsp for gravy)
2.5 tsp Coriander Powder (Divided use: 1 tsp for aani, 1.5 tsp for gravy)
1.25 tsp Garam Masala (Divided use: 0.5 tsp for aani, 0.75 tsp for garnish)
0.25 tsp Hing
1.75 tsp Salt (Divided use: 0.75 tsp for aani, 1 tsp for gravy)
5 tbsp Vegetable Oil (Divided use: 2 tbsp for aani, 3 tbsp for gravy)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Protein-packed Besan Ji Aani with soft phulkas - a soul-satisfying, homestyle meal!
This sindhi dish is perfect for lunch. With 616.63 calories and 18.18g of protein per serving, it's a high-fiber option for your meal plan.
fat
(For kneading the dough)
1 tsp Cumin Seeds
2 pcs Onion (Medium, finely chopped)
1 tbsp Ginger-Garlic Paste
3 pcs Tomato (Medium, pureed)
2 pcs Green Chili (Slit lengthwise)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Aani Dough
In a mixing bowl, combine 1.5 cups besan, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 1 tsp coriander powder, 0.5 tsp garam masala, 0.25 tsp hing, and 0.75 tsp salt. Mix the dry ingredients thoroughly.
Add 2 tbsp of oil and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
Gradually add approximately 0.5 cup of water, a little at a time, and knead to form a stiff, smooth dough. Do not over-knead or make the dough soft.
2
Shape and Boil the Aani
Divide the dough into 4 equal portions. Roll each portion on a lightly greased surface into a cylindrical log, about 1-inch thick.
In a wide pot, bring 5 cups of water to a rolling boil. Gently slide the besan logs into the boiling water.
Boil for 10-12 minutes. The aani are cooked when they float to the surface and feel firm to the touch.
Using a slotted spoon, carefully remove the boiled logs and place them on a plate to cool for 5-7 minutes. Once cool enough to handle, slice them into 1/2-inch thick rounds.
3
Create the Gravy Base
Heat the remaining 3 tbsp of oil in a kadai or heavy-bottomed pan over medium heat. Add 1 tsp of cumin seeds and let them splutter.
Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they turn deep golden brown.
Add 1 tbsp of ginger-garlic paste and the slit green chilies. Sauté for another minute until the raw aroma disappears.
Stir in the tomato puree and cook for 3-4 minutes, until it starts to thicken.
4
Simmer and Finish the Curry
Add the remaining spices to the pan: 0.5 tsp turmeric powder, 1 tsp red chili powder, 1.5 tsp coriander powder, and 1 tsp salt. Mix well and cook the masala for 5-6 minutes, until it thickens and oil begins to separate at the edges.
Pour in 3 cups of water, stir to combine, and bring the gravy to a vigorous boil.
Gently add the sliced aani pieces to the boiling gravy. Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes. This allows the aani to absorb the flavors of the gravy.
Turn off the heat. Stir in the final 0.75 tsp of garam masala and garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
