Besan ki Sabzi – Jhunka – Maharashtrian Pitla is loaded with flavor. This recipe is a traditional Maharashtrian dish and comes together fairly quickly. It’s perfect for lunch since chickpea flour is protein packed and leaves you feeling satiated for hours. Moreover, this dish is a bold and delicious side dish that is waistline-friendly. Paired with roti or bhakri, its a perfect meal.
Ingredients needed for Besan ki Sabzi – Jhunka – Maharashtrian Pitla
Chickpea flour, garlic cloves, onion, green chillies, cumin seeds, mustard seeds, ground turmeric, Kashmiri chili powder, ground coriander, ground cumin, oil of choice, asafoetida, curry leaves, salt, water, and cilantro.
Method to make Besan ki Sabzi – Jhunka – Maharashtrian Pitla
First, in a deep bottom pot on medium heat, add in oil of choice. Second, add in mustard seeds, cumin seeds, and asafoetida. Third, when the cumin seeds splutter add in chopped garlic. Further stir and let the garlic turn fragrant and golden about 30 seconds. Furthermore, add in chopped onions, and curry leaves. Stir well and let the onions turn golden.
Next, add in chopped green chilies, spices (ground coriander, ground cumin, ground turmeric, and Kashmiri chili powder), and salt. Stir well and let the spices cook for a minute.
Further, add in the chickpea flour (besan) and stir. Turn the heat to low. Further sprinkle water with your hand or ladle in batches just to moisten it. Stir and let it cook for 30 seconds. Furthermore add in some water again and stir. Keep adding water in batches and stir, until you run out of water. Stir well. Cook on low heat for 3 to 4 minutes, stirring intermittently until the raw odor of chickpea flour gets eliminated. Further, Cover with lid and cook for about 4 to 5 minutes on low heat until well cooked. Stir occasionally. Finally top off with cilantro.
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Moreover, try some of our other recipes
Moreover, try some of our other recipes. Also try some of our Instant Pot recipes.
Besan ki Sabzi – Jhunka – Maharashtrian Pitla
Equipment
- 1 deep bottom pot
Ingredients
- 1 cup chickpea flour (besan)
- 4 tbsp oil of choice
- 1/2 tsp mustard seeds (rai)
- 1 tsp cumin seeds (jeera)
- 1/4 tsp asafoetida (heeng)
- 8 garlic cloves (2 tbsp finely chopped)
- 1 onion (1 cup finely chopped)
- 10-12 curry leaves
- 6 green chilies, small (1 tbsp chopped)
- 1/4 tsp ground turmeric (haldi)
- 1 tsp kashmiri chili powder
- 1/2 tbsp ground coriander (dhaniya powder)
- 1/3 tsp ground cumin (jeera powder)
- 1 tsp salt
- 1/2 cup water (divided)
- 2 tbsp cilantro
Instructions
Prep
- Rinse and chop the green chillies, cilantro, onions and garlic finely.
Cook
- In a deep bottom pot on medium heat, add in oil of choice. Second, add in mustard seeds, cumin seeds, and asafoetida.
- When the cumin seeds splutter add in chopped garlic. Further stir and let the garlic turn fragrant and golden about 30 seconds. Furthermore, add in chopped onions, and curry leaves. Stir well and let the onions turn golden.
- Add in chopped green chilies, spices (ground coriander, ground cumin, ground turmeric, and Kashmiri chili powder), and salt. Stir well and let the spices cook for a minute.
- Add in the chickpea flour (besan) and stir. Turn the heat to low. Further sprinkle water with your hand or ladle in batches just to moisten it.
- Stir and let it cook for 30 seconds. Furthermore add in some water again and stir. Keep adding water in batches and stir, until you run out of water. Stir well.
- Cook on low heat for 3 to 4 minutes, stirring intermittently until the raw odor of chickpea flour gets eliminated. Further, Cover with lid and cook for about 4 to 5 minutes on low heat until well cooked. Stir occasionally. Finally top off with cilantro and turn off heat.
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