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By : Alka. DkCategory : Besan, Sindhi, Daals and curries
Servings : 2-3
Time Taken : 30-45 mins
Rating :
- Mix gram flour, salt, khuskhus, green chillies, meethi soda, oil, turmeric powder (optional), cumin powder (again optional) adding very little water at a time.
- Knead to a hard but manageable dough; make a roll of it.
- Now grease a flat surface like the back of a thali or a clean kitchen platform or chakla (rolling board) and place the roll and tap a little to flatten the roll.
- Now cut the roll into pieces, about 2 inches each.
- Meanwhile keep some water for boiling in a pan and when it reaches boiling point, immerse the tikkis in water.
- Let the tikkis boil for about 1-2 minutes, remove the tikkis from water and let it dry a bit at room temperature.
- This is to ensure that wet tikkis when deep fried do not make the oil splutter.
- In a frying pan, deep fry the tikkis till light golden brown and bit hard.
- Let these rest on a tissue paper to drain out excess oil.
- Meanwhile, take 1 tbsp oil in a pressure cooker, add chopped onions and saute on low to medium heat till translucent.
- Raise the heat and saute, till the onions turn dark in colour.
- Keep stirring at regular intervals so as to avoid charring of onions.
- This method of cooking onions gives fabulous taste to the gravy.
- Quickly add chopped/grated tomatoes, stir well, add salt, turmeric powder, green chillies and ginger, and keep stirring for a while.
- Add coriander powder and let the mixture cook till tomatoes are cooked properly and rawness of masala is gone.
- Add garam masala powder, kasoori methi and kitchen king (strictly optional) and add some water, say about 2 small cups and close the lid of the pressure cooker.
- Cook upto 4 whistles and let it cook for 1-2 minutes on low flame.
- Turn off the gas and let the pressure reduce.
- Whisk the gravy with a wooden churner (mathni).
- This kind of gravy is not as smooth as the regular gravy; the chunkiness of onions is what imparts a subtle, sweet and light flavour to the gravy.
- Adjust the consistency of gravy and check for seasoning.
- Just before serving, boil the gravy and add the tikkis.
- Let it boil for another 2-5 minutes or till the tikkis turn a little soft and absorb the flavour of gravy.
- Depending upon the quality of gramflour and the stiffness of dough, the tikkis may take anywhere between 2 to 10 minutes to soften.
- So keep a check.
- Garnish with some coriander leaves and serve hot with roti (chapati)..Enjoy !
To make besan tikkis or gatta:
2 medium-sized cups - gram flour (besan or chickpea flour)
2 tsp - Khuskhus (poppy seeds)
3 - green chillies (finely chopped and crushed or even as paste)
6-7 - crushed anardana (dry pomegranate seeds)
A pinch of Soda bi carb (meethi soda)
Coriander leaves, finely chopped
1/4 tsp - turmeric powder
1/4 tsp - cumin powder (optional; you can also use cumin seeds)
2 tsp - oil
Salt as per taste
Very small amount of water to make a stiff dough
Some water to boil the tikkis
Oil for frying
For curry/gravy:
2-3 - onions
1 large - tomato
2-3 - green chillies
1 inch - ginger
1/4 tsp - turmeric powder
1 tsp - coriander powder
1/4 tsp - garam masala powder
Salt
1 tbsp - oil
1/4 tsp - Kitchen king powder (optional)
1 tsp - kasuri methi powder (optional)
