Follow these steps for perfect results
Mustard Seeds
Turmeric Powder
Green Chillies
finely chopped
Salt
to taste
Potato
boiled and mashed
Sesame Oil
Coriander Leaves
washed and finely chopped
Gram Flour
Asafoetida
Cumin Seeds
Heat sesame oil in a medium-sized pan.
Temper mustard seeds, green chilies, cumin seeds, and asafoetida.
Add gram flour and turmeric powder; roast over low heat for 5 minutes until fragrant.
Add chopped coriander leaves, boiled and mashed potatoes, and salt.
Cover and cook for 4-5 minutes, sprinkling a little water to prevent sticking.
Ensure the besan and potatoes are cooked and have a crumbly texture.
Adjust salt and spices to taste before serving.
Serve hot with phulka or steamed rice.
Expert advice for the best results
Adjust the amount of green chilies to your spice preference.
Roasting the gram flour well is crucial for a good flavor.
Do not overcook the coriander leaves; they should retain their vibrant green color.
Everything you need to know before you start
5 mins
Can be partially made ahead; chop vegetables in advance.
Serve hot, garnished with a sprig of fresh coriander.
Serve with phulka or roti.
Serve with steamed rice and dal.
Serve as a side dish with a main course.
Cools the palate
Discover the story behind this recipe
Commonly made in Indian households as a quick and easy side dish.
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