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Indira of Mahanandi is hosting a very unique Parade for this year’s Indian Independence day. She wants us to whip up our culinary skills to salute Mother India on her 59th Independence day. My entry is a very simple dish (more like a peasant dish) that does not require many ingredients.

Chikki (or savory biscuits) made with besan (chickpea flour) are cooked in a tangy tamarind sauce and it is usually served with any kind of roti or rice. This is my mother-in-law’s authentic besan chikki recipe.
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Besan Chikki Yum
Besan Chikki
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
For Chikki:
  • 1 cup Besan (sifted)
  • 1 Red onion - small chopped fine
  • 3 chilies Green - chopped fine
  • 3 Curry leaves
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Turmeric
  • to taste Salt
For Gravy:
  • 1 Red onion - small chopped
  • 1/4 cup Tamarind pulp - thick home made kind (fibers removed)
  • 1/2 tsp Fenugreek powder (menthi powder)
  • 1 tsp Cumin powder
  • 1/2 tsp Coriander powder
  • 1 tsp chili powder Red
  • 2 - 3 tbsp Jaggery - (depending on taste)
  • 1/2 tsp Cumin seeds
  • to taste Salt
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
For Chikki:
  • 1 cup Besan (sifted)
  • 1 Red onion - small chopped fine
  • 3 chilies Green - chopped fine
  • 3 Curry leaves
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Turmeric
  • to taste Salt
For Gravy:
  • 1 Red onion - small chopped
  • 1/4 cup Tamarind pulp - thick home made kind (fibers removed)
  • 1/2 tsp Fenugreek powder (menthi powder)
  • 1 tsp Cumin powder
  • 1/2 tsp Coriander powder
  • 1 tsp chili powder Red
  • 2 - 3 tbsp Jaggery - (depending on taste)
  • 1/2 tsp Cumin seeds
  • to taste Salt
Besan Chikki
Instructions
To make besan chikki:
  1. First fry the besan in a pan on medium-low flame, until it turns golden brown and does not smell raw anymore. Remove onto a plate and keep aside.
  2. Heat 1 tbsp of oil in the same pan, add mustard and cumin seeds. After the seeds pop, add the chopped onions, green chilies, turmeric, curry leaves and saute till onions are softened.
  3. Add 1¼ cups water (besan:water=1:1¼) to the onion mixture and let it come to a slow simmer. At this stage add fried besan slowly, stirring the mixture continuously, making sure that there are no lumps.
  4. Keep stirring until the mixture comes together like upma. Remove onto a greased plate, cut into diamonds and let cool.
To make gravy:
  1. Heat 1tbsp of oil in a pan, add cumin seeds and after they splutter, add onions and saute till light brown.
  2. Add tamarind pulp and about 1/2 cup of water. Add all the remaining ingredients and on a slow flame, bring the gravy to a simmer, about 15minutes.
  3. Add the besan diamonds and simmer for another 5-10minutes. Make sure not to move them too much in the gravy, this might break the biscuits.
  4. Serve hot garnished with coriander leaves.
Recipe Notes

We had our besan chikki with jonna roti. Simple and very satisfying meal. You can find detailed instructions for making jonna roti in Indira's and Cook's cottage blogs.

Wish you all a very Happy Independence day.

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9 thoughts on “Besan Chikki – Independence day food parade”

  1. Hi Pavani, very nice dish, I’ve never heard of it before. Will definitely try.
    Could you make a post on how to make jonna rotti please 🙂

  2. Thank you Indira for hosting a beautiful ID food parade.

    Hi Pushpa, MT, Krithika, KA, Sudha,
    Thank you all for your comments.

    Hi Tweety,
    Thank you for visiting my blog.

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