A unique and hearty Sindhi curry where savory chickpea flour pancakes are sliced and simmered in a tangy, spiced tomato gravy. It's a comforting dish that pairs beautifully with fresh rotis or steamed rice.
Prep20 min
Cook35 min
Servings4
Serving size: 1 cup
320cal
10gprotein
35gcarbs
17g
Ingredients
1.5 cup Besan (Also known as gram flour or chickpea flour)
2 pcs Onion (1 small for chillas, 1 medium for gravy, both finely chopped)
1 pcs Green Chili (Finely chopped)
3 pcs Tomatoes (Medium-sized, pureed)
1 tbsp Ginger Garlic Paste
0.25 cup Coriander Leaves (Finely chopped, divided for batter and garnish)
4 tbsp Vegetable Oil (Divided for chillas and gravy)
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida. Use a gluten-free variety if needed.)
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.
Creamy Besan ji Bhaji with soft phulkas. A protein-packed, homestyle meal that's quick to make!
This sindhi dish is perfect for lunch or dinner. With 582.19 calories and 18.03g of protein per serving, it's a high-fiber option for your meal plan.
fat
0.75 tsp Turmeric Powder (Divided: 1/4 tsp for chillas, 1/2 tsp for gravy)
1.5 tsp Red Chili Powder (Divided: 1/2 tsp for chillas, 1 tsp for gravy. Adjust to taste.)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
0.5 tsp Amchur Powder (Dry mango powder)
1.75 tsp Salt (Divided: 3/4 tsp for chillas, 1 tsp for gravy, or to taste)
3.5 cup Water (Approx. 1.5 cups for batter and 2 cups for gravy)
Instructions
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
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
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
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
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.
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.
