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Besan Chikki

Author: Pavani
Print Pin
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Course: Main Course
Cuisine: andhra
Servings: 46 serving


For Chikkis:

  • 1 cup Besan – (sifted)
  • 3 - 4 Chilies Green – chopped fine
  • 3 - 4 Curry leaves
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • ¼ tsp Turmeric
  • to taste Salt

For Gravy:

  • 1 Onion – small, chopped
  • ¼ cup Tamarind pulp – thick home made kind
  • ½ tsp Fenugreek powder
  • 1 tsp Cumin powder
  • ½ tsp Coriander powder
  • 1 tsp chili powder Red
  • ½ tsp Cumin seeds
  • to taste Salt


To make besan chikki:

  • Fry besan in a pan on medium-low flame, until it turns golden and does not smell raw anymore. Remove and keep aside.
  • Heat 1 tbsp oil, add mustards and cumin seeds; after they pop, add chilies, turmeric and curry leaves.
  • 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:

  • 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.
  • Serve with rice or roti.
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