BESAN SAAG

(Gram Flour Curry with Dumplings)

Recipe Overview

Besan Saag is a comforting, rustic curry from the Thathai Bhatia cuisine, made using gram

flour (Besan) as the base. The dish is gently spiced and enriched with vegetables like

brinjal and potatoes, along with a tangy touch from dried raw mango. Traditionally,

it may be enhanced with Pakodis (fried gram flour dumplings) or

Ghantias (steamed gram flour dumplings), adding texture and depth to the curry.

Recipe Details

– Preparation Time: 25–30 minutes

– Cooking Time: 35–40 minutes

– Total Time: ~1 hour

– Serves: 3–4

Ingredients

For the Besan Saag

– Bengal gram flour – 4 tsp.

– Brinjal (small) – 1 no. (sliced)

– Potatoes (medium) – 1 no. (cut into pieces)

– Dried raw mango – 4 pieces

– Green chillies – 3 nos. (chopped)

– Dried red chilli – 1 no.

– Ginger – small piece (finely chopped)

– Cumin seeds – ½ tsp.

– Asafoetida – a pinch

– Curry leaves – 1 sprig

– Turmeric powder – ½ tsp.

– Oil – 1 tbsp.

– Salt – to taste

– Clove – 1 (optional)

– Coriander leaves – 1 tbsp. (for garnish)

– Water – as required

For Pakodis (Optional)

– Gram flour – 4 tbsp.

– Salt – to taste

– Dry coriander seeds – 1 tbsp. (coarsely ground)

– Oil – 1 tbsp.

– Oil – for frying

For Ghantias (Optional)

– Gram flour – 5 tbsp.

– Salt – to taste

– Dry coriander seeds – 1 tbsp. (ground)

– Oil – 2 tbsp.

– Water – as required

Method 

Step 1: Preparing the Besan Saag

– In a bowl, mix gram flour with water to form a thin, lump-free batter. Keep aside.

– Heat oil in a deep pan on a medium flame.

– Add cumin seeds and asafoetida; allow them to splutter.

– Add brinjal slices, chopped green chillies, ginger, dried red chilli and curry leaves.

– Sauté for a minute.

– Pour in the gram flour batter and add about 1 cup water.

– Stir continuously to avoid lumps.

– Add dried raw mango pieces, turmeric powder and salt.

– Bring to a boil.

– Add potato pieces and clove (if using).

– Reduce to a simmer and cook until potatoes are tender.

B. Preparing Pakodis (Optional)

– In a bowl, combine gram flour, salt, coarsely ground coriander seeds and oil.

– Add water to form a thick batter.

– Heat oil in a kadai on a medium flame.

– Drop small portions of batter into the oil and fry until light golden (half-done stage).

– Remove and drain excess oil. Keep aside.

C. Preparing Ghantias (Optional)

– Mix gram flour, salt, coriander seeds and oil.

– Add water to form a semi-soft dough.

– Shape into logs and steam until cooked.

– Cut into small pieces and keep aside.

D. Final Assembly

– Once the potatoes are tender, add the Pakodis or Ghantias to the curry.

– Allow the mixture to boil again for a few minutes so the dumplings absorb the flavours.

– Cook until the brinjals are soft and the curry reaches a medium consistency.

– Garnish with chopped coriander leaves.

Serving Suggestions

– Besan Saag is served piping hot with Choka (steamed rice) for a wholesome meal.

– It can also be paired with Phulka or simple flatbreads for a lighter option.

Chef’s Tip

– Stir the gram flour batter continuously while adding it to the pan to avoid lumps.

– Pakodis should be lightly fried before adding, as they will cook further in the curry.

– Adjust the thickness by adding water as the curry tends to thicken on cooling.

Nutritional Insights

– Gram flour is rich in plant protein and fibre, making this dish both nourishing and filling.

– The addition of vegetables enhances vitamin and mineral content.

– Using steamed Ghantias instead of fried Pakodis reduces the overall fat content.

Storage & Make-Ahead Tips

– Besan Saag can be refrigerated for up to 2 days.

– Reheat gently, adding a little water to restore consistency.

– Pakodis or Ghantias can be prepared in advance and stored separately,

then added fresh while reheating.

Did You Know?

– Besan-based curries are common across Indian regional cuisines, but the

Bhatia version stands out for its tangy flavour from dried mango and the

addition of dumplings.

-The use of both fried (Pakodis) and steamed (Ghantias) variations reflects a balance

between indulgence and simplicity in traditional cooking.

Cultural Notes

Besan Saag is a traditional home-style dish, often prepared for everyday meals.

Its versatility—being made with or without dumplings—makes it adaptable to both simple

household cooking and more elaborate spreads. It reflects the ingenuity of Bhatia cuisine

in transforming basic pantry ingredients into deeply flavourful dishes.