Besan Tikki Bhaaji (gramflour gnocchi in gravy)
Gluten Free Savory Dish Excellent with Roti Or Poori
Ingredients: For besan tikki 1 cup (approx. 3 heaped tablespoons) besan (gram flour) 1/2 teaspoon ginger+garlic paste 1 tablespoon finely chopped onion 1 tablespoon finely chopped fresh green coriander 1/4 teaspoon red chili powder 1/4 teaspoon ajwain seeds 3-4 tablespoons oil Water Oil for deep frying
For gravy 2 onion chopped 2 tomato puréed 1 teaspoon ginger +garlic paste 1 green chili chopped 3-4 tablespoons oil 1/2 teaspoon cumin seeds 1/2 teaspoon coriander seeds 1 teaspoon coriander powder 1/2 teaspoon haldi and red chili powder Few pieces of peeled potato Few pieces of color capsicums 1 tablespoon chopped coriander for garnish Method:
To make tikkis mix all ingredients for the tikki except water
Now putting little water at a time knead this mix in a dough. Smear little oil on your palms and make tikkis (round cakes or gnocchi balls and press them flat)
Now heat oil in a karahi to medium hot and deep fry these tikis in small batches.
Keep them aside.
Gravy Now to make gravy put 3 tablespoons oil in a pot. Heat the pot to medium hot. Add cumin and coriander seeds along with green chili pieces. Add chopped onion and ginger garlic paste. Cook this mixture till raw smell is gone and onion has turned slightly golden in color. Now add all powder masala - haldi, red chili and coriander powder one after the other. Mix well. Add potatoes and color capsicums and sauté for 30 seconds. Now add tomato purée and salt. Cook till oil separates, mixing from time to time. Add water, mix and cover the pot to cook.
Tikkis with gravy Once the potatoes are half cooked add besan tikkis to the gravy, mix well and cover the pot to cook for a while, add a little water if required. Cook for 4-5 minutes. By now the potatoes should get fully cooked as well the besan tikkis would have become tender. Garnish with chopped coriander and serve with hot chapatis.