Besan ji Bhaji with Bhuga Chawal

Instructions

1. 1

   Prepare the Chilla Batter

   • In a large mixing bowl, combine 1.5 cups besan, 1 finely chopped small onion, chopped green chili, 2 tbsp coriander leaves, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 3/4 tsp salt.
   • Gradually add about 1.5 cups of water while whisking continuously to create a smooth, lump-free batter. The consistency should be pourable, similar to that of a crepe batter.
   • Let the batter rest for 10 minutes.
2. 2

   Cook the Besan Chillas (Pancakes)

   • Heat a non-stick tawa or skillet over medium heat. Lightly grease it with a few drops of oil.
   • Pour a ladleful of the batter onto the center and quickly spread it outwards in a circular motion to form a thin pancake (chilla), about 6-7 inches in diameter.
   • Drizzle a little oil around the edges and on top. Cook for 2-3 minutes, or until the top surface looks dry and the edges begin to lift from the pan.
   • Carefully flip the chilla and cook for another 1-2 minutes until golden-brown spots appear on both sides.
   • Slide the cooked chilla onto a plate. Repeat the process with the remaining batter to make 4-5 chillas.
3. 3

   Start the Gravy Base (Tadka)

   • Heat 2 tbsp of oil in a kadai or deep pan over medium heat.
   • Once the oil is hot, add 1 tsp of cumin seeds and let them sizzle and become fragrant, about 30 seconds.
   • Add 1/4 tsp of hing, followed by 1 finely chopped medium onion. Sauté for 5-6 minutes until the onions are soft and translucent.
   • Add 1 tbsp of ginger-garlic paste and cook for another minute until the raw aroma disappears.
4. 4

   Cook the Masala and Simmer the Gravy

   • Add the tomato puree to the pan. Stir in the remaining spices: 1/2 tsp turmeric powder, 1 tsp red chili powder, 1.5 tsp coriander powder, and 1 tsp salt.
   • Mix everything well and cook the masala, stirring occasionally, for 7-8 minutes. Continue until the mixture thickens and you see oil separating from the sides of the masala.
   • Pour in 2 cups of water, stir to combine, and bring the gravy to a rolling boil.
   • Reduce the heat to low, cover the pan, and let the gravy simmer gently for 5 minutes to allow the flavors to meld.
5. 5

   Combine and Finish the Bhaji

   • While the gravy is simmering, take each chilla, roll it up tightly like a cigar, and use a sharp knife to slice it into 1-inch thick pinwheels.
   • Gently add these sliced chilla pieces into the simmering gravy. Be careful not to overcrowd the pan.
   • Stir very gently to coat the pieces with gravy. Let them cook in the gravy for 4-5 minutes. They will soften and absorb the flavors but should retain their shape.
   • Turn off the heat. Sprinkle 1/2 tsp garam masala and 1/2 tsp amchur powder over the curry. Give it one last gentle stir.
   • Garnish with the remaining fresh coriander leaves and serve hot.