A classic Sindhi delight where crispy, spiced gram flour patties are gently simmered in a tangy tomato and onion gravy. This hearty vegetarian curry is full of flavor and pairs perfectly with hot rotis or rice.
Prep20 min
Cook35 min
Servings4
Serving size: 1 serving
237cal
10gprotein
36gcarbs
7g
Ingredients
1.5 cup Besan (Also known as gram flour)
3 medium Onion (1 for tikkis, 2 for gravy, all finely chopped)
3 medium Tomato (Pureed)
2 pcs Green Chilli (Finely chopped)
1 tbsp Ginger-Garlic Paste
0.25 cup Coriander Leaves (Fresh, chopped, divided)
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
A vibrant and refreshing green chutney made with fresh coriander and mint leaves. This versatile Indian condiment is the perfect zesty accompaniment to snacks like samosas, pakoras, and sandwiches.
About Sindhi Besan Tikki Sabzi, Ladi Pav and Coriander Mint Chutney
Protein-packed Besan Ji Tikki with soft pav & zesty chutney – a quick, flavorful delight!
This sindhi dish is perfect for breakfast. With 562.69 calories and 19.179999999999996g of protein per serving, it's a low-fat option for your meal plan.
fat
1 tsp Red Chili Powder (Divided, adjust to taste)
1.5 tsp Coriander Powder (Divided)
0.5 tsp Garam Masala
0.5 tsp Amchur Powder (Dry mango powder)
1 tsp Kasuri Methi (Dried fenugreek leaves)
1.5 tsp Salt (Divided, adjust to taste)
3 cup Water (Approx. 0.5 cup for dough and 2.5 cups for gravy)
Instructions
1
Prepare the Besan Tikki Dough
In a mixing bowl, combine 1.5 cups besan, 1 finely chopped onion, chopped green chilies, and half of the chopped coriander leaves.
Add 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp coriander powder, and 3/4 tsp salt. Mix all the dry ingredients well.
Gradually add about 1/2 cup of water, a little at a time, and knead to form a firm, non-sticky dough. Do not over-knead. Let the dough rest for 10 minutes.
2
Shape and Shallow Fry the Tikkis
Divide the rested dough into 12-14 equal portions. Roll each portion into a smooth ball and then flatten it slightly to form a thick disc (tikki).
Heat 1/2 cup of oil in a wide pan or skillet over medium heat. The oil should be hot but not smoking.
Carefully place the tikkis in the pan in a single layer, without overcrowding. Fry for 3-4 minutes on each side until they are golden brown and crisp.
Remove the fried tikkis with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Set aside.
3
Prepare the Gravy Base
In a separate large pan (kadai), heat 2 tbsp of oil over medium heat.
Add 1 tsp of cumin seeds and let them sizzle and become fragrant, about 30 seconds.
Add the remaining 2 finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they turn soft and golden brown.
Add 1 tbsp of ginger-garlic paste and cook for another minute until the raw aroma disappears.
4
Cook the Masala and Simmer Gravy
Add the tomato puree to the pan. Stir and cook for 4-5 minutes.
Add the spice powders: remaining 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp coriander powder, and 1/2 tsp amchur powder. Add the remaining 3/4 tsp salt.
Mix well and cook the masala for 6-8 minutes, stirring frequently, until it thickens and you see oil separating from the sides.
Pour in 2.5 cups of hot water and stir to combine. Bring the gravy to a rolling boil.
Reduce the heat to low, cover the pan, and let the gravy simmer for 5-7 minutes to allow the flavors to meld.
5
Combine and Finish
Crush the kasuri methi between your palms and add it to the simmering gravy.
Just before serving, gently slide the fried besan tikkis into the gravy. Add 1/2 tsp garam masala.
Stir very gently to coat the tikkis. Let them simmer in the gravy for only 2-3 minutes. This will soften them slightly while allowing them to absorb the flavors without breaking apart.
Garnish with the remaining fresh coriander leaves. Serve immediately with hot phulkas, parathas, or steamed rice.
Servings6
Serving size: 1 serving
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
2 cup Coriander Leaves (Packed, with tender stems)
1 cup Mint Leaves (Packed, stems discarded)
3 whole Green Chilies (Adjust to your spice preference)
1 inch Ginger (Peeled and roughly chopped)
3 clove Garlic (Peeled)
2 tbsp Roasted Chana Dal (Also known as Dalia or Bhuna Chana)
2 tbsp Lemon Juice (Freshly squeezed for best flavor)
0.5 tsp Chaat Masala
0.5 tsp Black Salt (Also known as Kala Namak)
0.5 tsp Sugar (Optional, helps balance the tanginess)
0.25 tsp Salt (Adjust to taste)
3 whole Ice Cubes (Or use 3-4 tbsp of ice-cold water)
Instructions
1
Prepare the Herbs (3 minutes)
Thoroughly wash the coriander and mint leaves under cold running water to remove any grit or dirt.
Pluck the mint leaves from their stems; discard the thicker stems as they can be bitter.
For the coriander, use both the leaves and the tender upper stems, which are packed with flavor. Roughly chop the bunch.
2
Combine Ingredients in Blender (2 minutes)
Place the washed coriander and mint leaves into a high-speed blender jar.
Add the green chilies (broken in half), chopped ginger, garlic cloves, roasted chana dal, lemon juice, chaat masala, black salt, sugar (if using), and salt.
3
Blend to a Smooth Paste (2 minutes)
Add the ice cubes or 3 tablespoons of ice-cold water. Using ice is highly recommended as it prevents the herbs from oxidizing and helps maintain a vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar as needed, until you achieve a completely smooth, uniform paste.
Avoid over-blending, as the heat from the motor can darken the chutney. If the mixture is too thick, add one more tablespoon of cold water and pulse briefly to combine.
Taste and adjust the seasoning. You may want to add more salt for savoriness, lemon juice for tanginess, or a pinch of sugar to balance the flavors.
For best results, let the chutney rest for 10-15 minutes to allow the flavors to meld. Serve fresh with snacks like samosas, dhokla, or use as a spread in sandwiches.
