JFI-Tamarind: Besan Chikki

My second recipe is for this month’s JFI, being hosted by Sig of Live to Eat. I’m revisiting one of my husband’s favorite, Besan Chikki for JFI-Tamarind. My MIL made it on demand and it was just awesome. I can never make it the same way she does even with the recipe on hand. Here’s the recipe.
JFI-Tamarind: Besan Chikki
My second recipe is for this month’s JFI, being hosted by Sig of Live to Eat. I’m revisiting one of my husband’s favorite, Besan Chikki for JFI-Tamarind. My MIL made it on demand and it was just awesome. I can never make it the same way she does even with the recipe on hand. Here’s the recipe.

Besan Chikki

Summary

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  • Coursemain course
  • Cuisineandhra
  • Yield4~6 Serving s 4~6 Serving
  • Cooking Time45 minutesPT0H45M
  • Preparation Time20 minutesPT0H20M
  • Total Time1 hour, 5 minutesPT1H5M

Ingredients

For Chikkis:
Besan – (sifted)
1 cup
Green Chilies – chopped fine
3-4
Curry leaves
3-4
Mustard seeds
½ tsp
Cumin seeds
½ tsp
Turmeric
¼ tsp
Salt
to taste
For Gravy:
Onion – small, chopped
1
Tamarind pulp – thick home made kind
¼ cup
Fenugreek powder
½ tsp
Cumin powder
1 tsp
Coriander powder
½ tsp
Red chili powder
1tsp
Cumin seeds
½ tsp
Salt
to taste

Steps

    To make besan chikki:
  1. Fry besan in a pan on medium-low flame, until it turns golden and does not smell raw anymore. Remove and keep aside.
  2. Heat 1 tbsp oil, add mustards and cumin seeds; after they pop, add chilies, turmeric and curry leaves.
  3. Add 1¼ cups water and let it come to a simmer. Slowly add the fried besan and mix thoroughly making sure that there are no lumps. Keep stirring until the mixture comes away from the sides. Remove onto a greased plate, cut into squares and let cool.
For the gravy:
  1. Heat 1 tsp oil in a pan, add cumin seeds and after they splutter, add onions and sauté till light brown. Add tamarind pulp and ½ cup water. Add all the remaining ingredients and on a slow flame, bring the gravy to a simmer, about 15 minutes. Add the besan squares and simmer for 5-10 minutes.
  2. Serve with rice or roti.
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