Sindhi Besan Tikki Sabzi
Soft gram flour patties simmered in a light, tangy tomato gravy with gentle spices. This comforting Sindhi home-style sabzi is simple, satisfying, and especially good with phulka or plain rice.
For 4 servings
- mix · ~5 min
Mix the besan base.
1.Add besan, chopped onion, 1 chopped green chili, 1 tbsp coriander leaves, carom seeds, red chili powder, 1 pinch turmeric powder, and half of the salt to a bowl.2.Pour in 1.25 cup water slowly while stirring to make a smooth lump-free mixture.3.Check that the mixture is pourable but not watery. - boil · ~10 min
Cook the besan mixture until thick.
1.Pour the besan mixture into a heavy pan over low heat.2.Stir continuously so it does not catch at the bottom.3.Cook until the mixture turns thick, leaves the sides, and forms a soft mass.TIPKeep the heat low and stir well to avoid lumps. - rest · ~10 min
Cool the mixture slightly.
Transfer the cooked mixture to a plate or tray and spread it out a little. Let it cool until comfortable to handle.
- prep · ~5 min
Shape the tikkis.
1.Grease your palms with a few drops of oil.2.Divide the cooled mixture into 8 equal portions.3.Shape each portion into a small flat tikki. - fry · ~8 min
Shallow-fry the tikkis.
1.Heat 1 tbsp oil in a pan over medium heat.2.Place the tikkis in the pan without crowding.3.Cook both sides until lightly golden and set.4.Remove to a plate.TIPTurn them gently once the first side firms up. - temper · ~1 min
Make the tempering for the gravy.
1.Heat the remaining 1 tbsp oil in a pan.2.Add cumin seeds and fenugreek seeds.3.Let them sizzle for a few seconds until fragrant. - saute · ~8 min
Cook the gravy base.
1.Add grated ginger and the remaining chopped green chili.2.Add chopped tomato and cook until soft and pulpy.3.Add coriander powder, cumin powder, the remaining pinch turmeric powder, and the remaining salt.4.Cook until the masala looks blended and glossy. - simmer · ~7 min
Simmer the gravy.
Add 2 cups water and tamarind paste, then bring the gravy to a gentle simmer for 5 to 7 minutes so the flavors come together.
- assemble · ~4 min
Add the tikkis to the gravy.
Slide the fried tikkis into the simmering gravy and cook on low heat for 3 to 4 minutes so they soak up some flavor without breaking.
TIPKeep the gravy slightly thin at this stage because the tikkis absorb liquid. - garnish
Finish with garam masala and coriander leaves.
- serve
Serve hot with phulka or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the besan with water gradually; even tiny lumps will stay gritty once the mixture cooks and sets.
- 2Cook the besan mixture on low heat only, or it can catch at the base before it thickens evenly.
- 3Spread the cooked besan mixture on a plate to cool faster and get cleaner, more even tikki shapes.
- 4Shallow-fry the tikkis just until lightly golden; over-browning makes them firmer and less able to soak up gravy.
- 5Keep the tomato gravy slightly thin before adding the tikkis, since besan patties absorb liquid quickly.
- 6Add the tikkis only in the last few minutes of simmering so they stay intact and soft, not mushy.
- 7A tiny pinch of fenugreek is enough here; too much will overpower the gentle tang of tomato and tamarind.
Adapt it for your goals.
Low-oil
Skip shallow-frying and steam or pan-sear the tikkis on a lightly greased pan for a lighter everyday version.
spicierSpicier
Increase green chili and red chili powder slightly for a sharper heat that stands up well to the tangy gravy.
garlicGarlic
Add a little chopped or crushed garlic to the gravy tempering for a deeper, more robust home-style flavor.
jainJain
Omit onion and ginger, and rely on extra tomato, cumin, and coriander for a simple Jain-friendly adaptation.
Why this is on our healthy list.
Plant-Based Protein
Besan made from chickpeas adds satisfying plant protein, making this sabzi more filling than a plain tomato curry.
Fiber From Besan and Tomato
Chickpea flour, onion, and tomato contribute fiber that supports satiety and gives the dish a hearty home-style feel.
Moderate Spice, Light Gravy
This recipe uses a gently spiced tomato-based gravy rather than a heavy cream or butter-rich sauce.
Frequently asked questions
The besan mixture may have been undercooked, too loose, or the tikkis simmered too long. Cook the mixture until it leaves the sides, fry until set, and add them only near the end.
