Besan Ki Khandli- A Gujrati dish and A Traditional Pakistani Food

BESAN KHANDLI

Khandli  is a Gujarati dish and one of a kind traditional food of Pakistan that gives a scrumptious attractive supper to appreciate. If you love home cooked meals and want to make delicious foods easily then this recipe is surely a good way to start with. 

Khandli utilizes gram flour as primary ingredient along with ginger and garlic , green chilies, white cumin, salt and red pepper powder. Get a simple bit by bit formula for making besan khandli with pictorial directions and enjoy your meal.

Ingredients for khandli mixture

Gram flour             2 cups

Turmeric                1 tbsp

Red pepper            2 tbsp
Water as required to make a thin paste   

Coriander powder 3 tbsp                     

Salt                         To taste 

                  

                                    Ingredients for puree

Onions                                      2 (small sized)
Tomato                                     2 (small sized)
Ginger,garlic and chili paste  3 tbsp
Red chili powder                     1 tbsp
Turmeric                                  1 tsp
Cumin seeds                            1 tsp
Water                                       2 glass
Coriander leaves                      As required 

Method

1: Mix turmeric, red chili powder, coriander powder and salt in gram flour and add water to it.

2: Boil the mixture on medium flame.
3. Stir well, until the mixture becomes thick.
4. Spread some oil on a tray and spread the mixture evenly over the tray.
5. Cut the mixture with knife ,in rectangle shape.
6. Fry the pieces well.

Puree making

1. Put oil and cumin seeds in deep bottomed pan and heat.

2. Add onions and fry until onions become slightly brown.
3. Add ginger, garlic and chili paste and cook for some time.
4. Then add tomatoes,red chili powder, turmeric and salt.
5. When mixture leaves the oil, add water to it.
6. When water boils, add khandli pieces to it and cover the lid.
7. Cook on high flame for five minutes.
8. At he end sprinkle coriander leaves on the top and serve the dish with roti or naan.