¼ cup besan (gram flour)1.5 cups water⅛ teaspoon or 2 to 3 pinches turmeric powder⅛ teaspoon or 2 to 3 pinches red chilli powdersalt as required½ tablespoon oil½ teaspoon mustard seeds6 to 7 curry leaves1 green chili - finely chopped or 1 teaspoon1 inch ginger or 1 teaspoon1 pinch hing (asafoetida)2 to 3 teaspoons lemon juice or add as required½ teaspoon sugar or add as required
Take ¼ cup besan (gram flour) in a mixing bowl.Add 2 to 3 pinches of turmeric powder, 2 to 3 pinches red chilli powder and salt as required.Add 1.5 cups water.Mix very well to get a smooth slurry (or solution) without any lumps.Heat ½ tablespoon oil in a sauce pan or any pan. Add ½ teaspoon mustard and let them crackle. Keep the flame to a low. When the mustard seeds crackle, add 1 green chili (finely chopped) and 1 teaspoon finely chopped ginger.Saute till the raw aroma of ginger goes away. This takes a few seconds.Then add 6 to 7 curry leaves and 1 pinch asafoetida (hing). mix very well.Add the besan slurry. stir and mix very well.Simmer this besan chutney mixture on a low to medium-low flame.Keep stirring at intervals so that lumps do not form and the mixture does not stick on the bottom of the pan.Simmer for 6 to 7 minutes. The besan chutney will thicken. Check the taste and the rawness of the besan should not be there. If you feel rawness in the besan, then cook for a few more minutes. In case the chutney looks thick, then add some more water to it.Once the besan chutney has cooked, then add ½ teaspoon sugar. mix very well.Switch off the flame and then add 2 to 3 teaspoons lemon juice or add as required.Again mix very well.
INFO & TIPS
You use any savoury samosa khaman khatta dhokala fafda gathiya