Photo: Phadke09 · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Lunch

Chickpea Flour Curry

Traditional Recipe 22: Chickpea Flour Curry recipe

🧺 Ingredients

• Chickpea flour (besan): 150g
• Onions (finely chopped): 150g
• Tomatoes (finely chopped): 150g
• Ginger-garlic paste: 20g
• Green chilies: 2
• Cumin seeds: 5g
• Coriander powder: 6g
• Turmeric powder: 2g
• Red chili powder: 3g
• Garam masala: 3g
• Oil: 35ml
• Salt: 8g
• Water: 400ml
• Coriander leaves: 15g

👩‍🍳 How to make Chickpea Flour Curry

1. Heat oil (35ml) in a large pan over medium-high heat (190°C). Add cumin seeds (5g), let them crackle for 15 seconds.
2. Add chopped onions (150g), cook 4 minutes until softened and edges turn golden-brown.
3. Add ginger-garlic paste (20g) and green chilies (2), cook 1 minute until fragrant.
4. Add chopped tomatoes (150g), cook 3 minutes until soft.
5. Add coriander powder (6g), turmeric (2g), red chili powder (3g), garam masala (3g). Stir for 1 minute.
6. Mix chickpea flour (150g) with water (400ml) in a separate bowl, stirring well to avoid lumps.
7. Pour besan mixture slowly into the pan, stirring constantly to prevent lumps from forming.
8. Bring to a simmer over medium heat (160°C), stirring frequently.
9. Cook for 15 minutes, stirring every 2 minutes to ensure even cooking and prevent sticking.
10. Add salt (8g). Cook another 3 minutes. Consistency should be like thick porridge, coating the back of a spoon.
11. Garnish with coriander leaves (15g). Serve hot with roti or rice.

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