EGGLESS BHURJI Recipe | BESAN Ki Bhurji | आसान & झटपट तरीके से बनाये बेसन की भुर्जी | Sanjyot Keer

By Your Food Lab · 20 min

Ingredients

Instructions

1. Put the besan in a bowl. Add the water a little at a time, whisking, until completely smooth and lump-free. Set aside to rest.
2. Roughly cut the onions and put them in a chopper with the garlic, ginger and green chillies. Chop until finely minced and transfer to a bowl.
3. Trim the tomato, roughly cut it, and chop it separately in the chopper until fine.
4. Heat a frying pan and add the butter and oil. When hot, add the asafoetida and cumin seeds and let them sizzle. Add the onion mixture and cook, stirring often, until lightly coloured.
5. Add the tomato and salt, stir, and cook on high heat for about 1 minute.
6. Lower the heat and add the turmeric, Kashmiri red chilli powder, coriander powder and garam masala. Stir and cook briefly until fragrant.
7. Stir the besan batter quickly, then pour it into the pan without stirring. Cover immediately and cook on the lowest heat for 4 to 5 minutes.
8. Open the lid. When the besan is almost set with a slightly soft centre, break it up with a spatula and mix it until it resembles bhurji.
9. Add a splash of hot water, cover and cook on low heat for another 3 to 4 minutes.
10. Open the lid, raise the heat to high and cook off any remaining moisture until it looks like egg bhurji. Taste and adjust the salt. Finish with freshly crushed black pepper and fresh coriander, and mix through.

Summarized from Your Food Lab's video. Watch it for the details.

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