Allergens in Sindhi Besan Bhaji: none of the ten listed below.
Ingredients
Quantities for 4.
- 5 tbsp Besanroasting it dry first is what makes this dish
- 4 medium, peeled and cut into 2cm cubes Potato
- 2 medium, finely sliced Onion
- 2 medium, chopped Tomato
- 6 cloves, crushed Garlic
- 2cm piece, grated Ginger
- 2, slit Green Chilli
- 4 tbsp Neutral Oil
- 1 tsp Cumin Seeds
- 3/4 tsp Turmeric
- 1 tsp Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp Amchur
- 3 tbsp, chopped Coriander Leavesoptional
- to taste Salt
- 2 cups, hot Water
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Cube the potatoes and keep them in cold water until the moment they go in, or they will grey.
- Measure the besan before you start roasting. Once it is in the dry pan you cannot leave it for a second.
- Keep the water hot. Cold water hitting roasted besan sets it into lumps you will never whisk out.
Method
- Dry roast the besan in the kadhai over low heat for 5 minutes, stirring constantly, until it smells nutty and darkens by a shade.Low heat and no walking away. Scorched besan is bitter and there is no rescuing the dish.
- Tip the roasted besan onto a plate and set it aside to cool.
- Heat the oil in the same pan and crackle the cumin seeds for 20 seconds.
- Add the garlic, ginger and green chilli, fry 45 seconds, then add the onion and cook 8 minutes until golden.
- Add the tomato, turmeric, chilli powder and coriander powder, and cook 6 minutes until the tomato breaks down completely.
- Add the potato cubes and toss for 3 minutes so they take on the masala.
- Sprinkle the roasted besan over the potatoes and stir for 1 minute to coat them evenly.
- Pour in the hot water in a thin stream while stirring continuously, then add salt.Stream and stir at the same time. Dumping the water in at once is how you get lumps.
- Cover and simmer 15 minutes until the potatoes are tender and the gravy has thickened enough to hold a spoon mark.
- Stir in the amchur, cook 1 more minute, and finish with coriander leaves.
Storage
Keeps 3 days refrigerated. It sets almost solid when cold. Reheat with 1/3 cup water per portion, whisking as it loosens.
Nutrition Good estimate
One serving of Sindhi Besan Bhaji (443 g) is about 382 calories, or 87 calories per 100 g.
Low protein: 10 g a serving, 10% of the calories
| Per serving443 g | Per 100 g | |
|---|---|---|
| Calories | 382 kcal | 87 kcal |
| Protein | 9.9 g | 2 g |
| Carbohydrate | 52.9 g | 12 g |
| of which sugars | 8.6 g | 2 g |
| Fibre | 8.5 g | 2 g |
| Fat | 15.8 g | 4 g |
| of which saturated | 1.7 g | 0 g |
| of which unsaturated | 13.0 g | 3 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for amchur. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Sindhi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.