Unique Sindhi BESAN KI SABZI | MUST-TRY Recipe | सिंधी बेसन टिक्की की सब्ज़ी | Chef Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Make the tikki dough: in a large bowl, add the besan, chopped onion, green chilli, salt, turmeric, Kashmiri red chilli powder, baking soda, oil, anardana and fresh coriander, and mix well.
2. Add water a splash at a time and knead into a firm dough that holds its shape, without adding too much water.
3. Shape small portions into round, flat tikkis, pressing gently so they are even in thickness.
4. Heat oil to about 160–165°C. Add the tikkis and fry on medium-low flame for 4–5 minutes, until they puff up and turn light golden brown.
5. Transfer the light golden tikkis to a strainer to drain.
6. Heat oil in a kadhai, add asafoetida and let it sizzle briefly. Add the chopped onions and cook on high flame until soft and pink.
7. Add the chopped tomatoes, green chillies, salt, turmeric, Kashmiri red chilli powder, coriander powder and roasted cumin powder. Mix well and cook for 2–3 minutes, until the onion and tomato release their water.
8. Gently place the fried tikkis into the masala. Cover, lower the flame completely, and steam for 8–10 minutes.
9. Open the lid, mix gently to coat each tikki with masala, adjust salt if needed, add fresh coriander and mix lightly.
10. Serve hot with roti, phulka or sindhi dodo.

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

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