Sindhi Besan Tikki Sabzi

Name: Sindhi Besan Tikki Sabzi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup besan (for tikki); 1 pcs onion (small, finely chopped for tikki); 2 pcs green chili (finely chopped, divided); 2 tbsp coriander leaves (chopped, divided); 0.5 tsp carom seeds (for tikki); 1 pinch red chili powder (for tikki); 1 pinch turmeric powder (divided); 0.5 tsp salt (divided); 1.25 cup water (for cooking the besan mixture); 2 tbsp oil (divided); 0.5 tsp cumin seeds (for gravy); 1 pinch fenugreek seeds (for gravy); 1 inch ginger (grated); 3 pcs tomato (medium, finely chopped or pureed); 1 tsp coriander powder (for gravy); 1 pinch cumin powder (for gravy); 1 pinch garam masala (for finishing); 1 tsp tamarind paste (mixed with 2 tbsp water)

RATING

4.3/5(28)

TASTE SCORE

8/10

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.

PREP

20m

COOK

30m

SERVES

1 KATORI

191 cal

SERVINGS

METHOD · 11 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Whisk the besan with water gradually; even tiny lumps will stay gritty once the mixture cooks and sets.
2
Cook the besan mixture on low heat only, or it can catch at the base before it thickens evenly.
3
Spread the cooked besan mixture on a plate to cool faster and get cleaner, more even tikki shapes.
4
Shallow-fry the tikkis just until lightly golden; over-browning makes them firmer and less able to soak up gravy.
5
Keep the tomato gravy slightly thin before adding the tikkis, since besan patties absorb liquid quickly.
6
Add the tikkis only in the last few minutes of simmering so they stay intact and soft, not mushy.
7
A tiny pinch of fenugreek is enough here; too much will overpower the gentle tang of tomato and tamarind.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip shallow-frying and steam or pan-sear the tikkis on a lightly greased pan for a lighter everyday version.

spicier

Spicier

Increase green chili and red chili powder slightly for a sharper heat that stands up well to the tangy gravy.

garlic

Garlic

Add a little chopped or crushed garlic to the gravy tempering for a deeper, more robust home-style flavor.

jain

Jain

Omit onion and ginger, and rely on extra tomato, cumin, and coriander for a simple Jain-friendly adaptation.

HEALTH BENEFITS

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.

QUESTIONS?

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.