Sindhi Besan Tikki Sabzi
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.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Besan Tikki Dough
- b.In a mixing bowl, combine 1.5 cups besan, 1 finely chopped onion, chopped green chilies, and half of the chopped coriander leaves.
- c.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.
- d.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
Step 2
- a.Shape and Shallow Fry the Tikkis
- b.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).
- c.Heat 1/2 cup of oil in a wide pan or skillet over medium heat. The oil should be hot but not smoking.
- d.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.
- e.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
Step 3
- a.Prepare the Gravy Base
- b.In a separate large pan (kadai), heat 2 tbsp of oil over medium heat.
- c.Add 1 tsp of cumin seeds and let them sizzle and become fragrant, about 30 seconds.
- d.Add the remaining 2 finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they turn soft and golden brown.
- e.Add 1 tbsp of ginger-garlic paste and cook for another minute until the raw aroma disappears.
- 4
Step 4
- a.Cook the Masala and Simmer Gravy
- b.Add the tomato puree to the pan. Stir and cook for 4-5 minutes.
- c.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.
- d.Mix well and cook the masala for 6-8 minutes, stirring frequently, until it thickens and you see oil separating from the sides.
- e.Pour in 2.5 cups of hot water and stir to combine. Bring the gravy to a rolling boil.
- f.Reduce the heat to low, cover the pan, and let the gravy simmer for 5-7 minutes to allow the flavors to meld.
- 5
Step 5
- a.Combine and Finish
- b.Crush the kasuri methi between your palms and add it to the simmering gravy.
- c.Just before serving, gently slide the fried besan tikkis into the gravy. Add 1/2 tsp garam masala.
- d.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.
- e.Garnish with the remaining fresh coriander leaves. Serve immediately with hot phulkas, parathas, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The tikki dough must be firm. If it's too soft or sticky, the tikkis will absorb too much oil and may disintegrate while frying.
- 2Fry the tikkis on a steady medium heat. If the heat is too high, they will brown quickly but remain raw inside. If it's too low, they will absorb excess oil.
- 3Always add the tikkis to the gravy just before serving. If left in the gravy for too long, they will become excessively soft and mushy.
- 4For a smoother gravy, you can blend the cooked onion-tomato masala with a little water before adding the remaining water to simmer.
- 5Let the tikki dough rest for at least 10 minutes. This helps the besan to hydrate properly, resulting in a better texture.
Adapt it for your goals.
Healthier Version
Bake or air-fry the besan tikkis instead of shallow frying to reduce the oil content. Spray them with a little oil before baking at 180°C (350°F) for 15-20 minutes, flipping halfway.
With VegetablesWith Vegetables
Add finely chopped vegetables like spinach (palak), fenugreek leaves (methi), or grated carrots to the tikki dough for added nutrition and flavor.
Creamier GravyCreamier Gravy
For a richer, restaurant-style gravy, add 2 tablespoons of cashew paste or heavy cream to the gravy during the last few minutes of simmering.
No Onion/Garlic VersionNo Onion/Garlic Version
For a Sattvic version, omit the onions and ginger-garlic paste. Increase the amount of tomato puree and add a pinch of asafoetida (hing) to the tempering for flavor.
Why this is on our healthy list.
Rich in Plant-Based Protein
Besan (gram flour) is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Good for Digestion
The high fiber content from besan and vegetables aids in digestion, promotes regular bowel movements, and supports a healthy gut microbiome.
Source of Complex Carbohydrates
Besan provides complex carbohydrates that release energy slowly, helping to maintain stable blood sugar levels and keeping you feeling full for longer.
Packed with Antioxidants
Tomatoes, onions, and various spices used in the gravy are rich in antioxidants like lycopene and quercetin, which help combat oxidative stress and inflammation in the body.
Frequently asked questions
A single serving of about 1 cup contains approximately 350-400 calories. The final count can vary based on the amount of oil absorbed during frying.