(Gram Flour Curry with Dumplings)

The Lunch Series (Sakhree) l Besan Saag l Gram Flour Curry l Buzzing  Recipes l बेसन की करीl - YouTube


(For Besan Saag)

Bengal gram flour – 4 tsp.
Brinjal (small) – 1 no.
Potatoes (medium) – 1 no.
Dried raw mango – 4 pieces
Salt – to taste
Asafoetida – pinch
Green chillies – 3 nos.
Dried Red Chilly – 1 no.
Ginger (small piece) – Finely Chopped
Clove – 1 (Optional)
Cumin seeds ½ tsp.
Oil -1 tblsp.
Curry leaves – 1 sprig
Turmeric powder ½ tsp.
Coriander leaves – 1 tblsp. (for garnish)

(For Pakodis)

Gram flour – 4 tblsp.
Salt to taste
Dry coriander seeds – 1 tblsp. (ground coarsely)
Oil – 1 tblsp.
Oil – for frying


 (For Ghantias)

Gram flour – 5 tblsp.
Salt to taste
Dry coriander seeds (ground) – 1 tblsp.
Oil – 2 tblsp.


(Besan Saag)

  1. Make a very thin, watery batter of the gram flour & water.
  2. In a toap, heat oil. When hot, add cumin seeds, asafoetida, brinjal slices, chopped green chillies, finely chopped ginger, dried red chilly and curry leaves. Allow it to temper.
  3. Add the gram flour batter to this tempered mixture.Then add a cup of water
  4. Put this mixture on a medium flame. Add dried raw mango, turmeric powder and salt. Let it boil.
  5. Once the Besan Saag starts boiling, add medium pieces of potatoes and a clove to it and lower the flame to a simmer.
  6. When the potatoes turn tender, add the Pakodis or the Ghantias. Boil the mixture again.
  7. Once the brinjals turn tender, the Besan Saag is ready. Garnish with chopped coriander leaves. Serve hot.

 (For Pakodis)

  1. Combine all the ingredients with water to make a thick batter. Mix well.
  2. Heat the oil on a medium flame in a kadai.
  3. With the hand, take out small pieces from the batter and put in the kadai for frying.
  4. Fry till the Pakodis are nearly done or lightly golden brown in color.
  5. Remove, drain off the excess oil and keep aside. The Pakodis are to be added to the Besan Saag in the final boil.

(For Ghantias)

  1. Combine all the ingredients with water to make semi-soft dough.
  2. Mould the dough in the shape of a log.
  3. Steam the roll till they are done.
  4. Once cooked, cut the log into small pieces and keep aside.
  5. The Ghantias are also to be added to the Besan saag in the final boil.
  6. The above two additions (i.e. Pakodis and Ghantias) are optional. Besan Saag can also be made without them.

To serve

Besan Saag is served piping hot with Choka for Lunch.

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