Besan Ki Tikki Ki Sabji is another classic Sindhi dish.The dish has gram flour dumplings in a spicy gravy. If you’ve run out of vegetables, it is an excellent go-to alternative using only besan. Pairs well with both rice and Indian breads.

Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Serves: 4
Course: Main

INGREDIENTS:
For Besan Ki Tikki
1 cup gram flour
• 2 tsp poppy seeds
• 2 green chillies (finely chopped)
• ½ tsp dry pomegranate seeds
(coarsely crushed)
• ¼ tsp turmeric powder
• ¼ tsp cumin seeds
• ¼ tsp red chilli powder
• 2 tbsp fresh coriander (chopped)
• 2 tsp oil
• Oil for deep frying
• Salt as required
For Curry
• 2 tbsp oil
• 1 large onion (sliced)
• 2 medium tomatoes (chopped)
• 1 green chilli (chopped)
• 1 tsp red chilli powder
• ¼ tsp turmeric powder
• 1 tsp coriander powder
• ¼ tsp garam masala powder
• 1 tbsp fresh coriander (chopped)
• Salt as required
PROCESS:
Besan Ki Tikki
• In a mixing bowl, combine gram flour, poppy seeds, green chillies, crushed pomegranate seeds, turmeric powder, cumin seeds, red chilli powder, salt, fresh coriander, oil and mix nicely.
• Add a little water and knead it into a stiff dough.
• Divide into small equal portions and flatten them.
• Add 2 cups of water to a saucepan and bring it to a boil. Add the tikkis and cook them for 3-4 minutes on a medium flame. Remove them using a slotted spoon and keep it aside to dry for about 10 minutes
• Heat oil for deep frying on a medium flame. Drop the tikkis in and fry till they turn golden brown. Remove on absorbent paper to drain off the excess oil
Curry
• Heat oil in a kadhai on a medium flame. Add onions and sauté till golden.
• Add tomatoes, green chillies and sauté till the tomatoes are soft.
• Add all dried spices and cook for a few more minutes.
• Add ¼ cup water and mix well, cover with a lid and let it cook on a low flame for few minutes.
• Remove the lid and drop the fried tikkis in and mix well. Add a little water and cook for 7-8 minutes more on low flame.
• Top off with fresh coriander and stir. Turn off the flame and serve hot with rice

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