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chickpea flour tomato green peas onion ginger garlic pwdr. cumin Coriander turmeric salt vegetable oil
Viewed: 51 - Published at: 7 years agoIngredients
- 1/4 c. Chickpea flour
- 1 lrg Tomato
- 1/4 c. Green peas
- 1 lrg Potato
- 1 lrg Onion
- 1/4 lb Ginger
- 1/2 Tbsp. Garlic
- 1/4 Tbsp. Mustard pwdr
- 1/4 Tbsp. Cumin
- 1/4 Tbsp. Coriander
- 1 Tbsp. Turmeric
- 1/2 Tbsp. Salt
- 1/2 c. Vegetable oil
Method
- Mix chickpea flour with a little bit of water at a time, till you have thick batter.
- Add in salt and garlic pwdr.
- Put a skillet over a low heat and heat oil.
- Drop 1/2 tsp.
- of batter at a time into the oil.
- When it turns golden, it is done and with strainer pick up the besan and put it on a dry pan.
- Cut potatoes in small pcs and put them in a bowl.
- Chop onion up and saute/fry with 1 Tbsp.
- of leftover oil.
- Add in coriander, cumin, turmeric, and mustard powders.
- Add in potatoes and mix thoroughly.
- Add in 1/4 c. of water.
- Cut ginger into very small pcs and add in to the curry.
- While the curry is cooking, cut the tomato and add in to the pan.
- Put cover on.
- When potato feels soft, add in fried besan to the curry.
- Add in salt.
- The time you drop the potato in the pan to the time you drop the fried besan into the pan shouldn't be more then 15 min.
- As always, in Indian cooking it is the preparation which takes time, not the cooking itself.
- Serve hot as a side dish.
- Cuisine:"African/middle Eastern"
