Puri with Bombay Chutney

Ingredients

• 1 cup Besan (Also known as gram flour or chickpea flour)
• 3 cup Water (Divided use)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils)
• 0.25 tsp Hing (Asafoetida)
• 10 pcs Curry Leaves (Fresh)
• 1 pcs Onion (Large, finely chopped)
• 2 pcs Green Chili (Slit lengthwise)
• 1 inch Ginger (Grated)
• 2 pcs Tomato (Medium, finely chopped)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Adjust to taste)
• 1 tsp Salt (Adjust to taste)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Besan Slurry: In a medium bowl, add the besan. Gradually pour in 1.5 cups of water while whisking continuously to create a smooth, lump-free slurry. Set aside.

2. 2

   Make the Tempering (Tadka): Heat oil in a kadai or deep pan over medium heat. Once hot, add the mustard seeds and allow them to splutter. Add the cumin seeds and urad dal, sautéing for about 30 seconds until the dal turns light golden. Add the hing, curry leaves, and slit green chilies, and sauté for another 10-15 seconds until fragrant.

3. 3

   Sauté Aromatics and Tomatoes: Add the finely chopped onion and grated ginger to the pan. Sauté for 3-4 minutes until the onions become soft and translucent. Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Mix well and cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and become mushy.

4. 4

   Cook the Chutney: Reduce the heat to low. Give the besan slurry a quick stir, then slowly pour it into the pan while stirring the onion-tomato mixture continuously with your other hand. This is crucial to prevent lumps. Once fully incorporated, add the remaining 1.5 cups of water and mix well. Increase the heat to medium and bring the mixture to a gentle boil, stirring frequently. Cook for 5-7 minutes, until the chutney thickens and the raw smell of besan disappears. The chutney should have a glossy finish.

5. 5

   Finish and Garnish: Turn off the heat. Stir in the fresh lemon juice and chopped coriander leaves. Let it rest for a minute before serving. Serve hot with your favorite Indian bread.