Ingredients:
Approx. 4 servings
- Besan (Gram flour) – 1.5 cups
- Onion – 1/2 sliced
- Tomatoes – 1 chopped
- Fresh chopped garlic – 1/2 tbsp
- Cumin seeds – 1 tsp
- Mustard Seeds – 1 tsp
- Asafoetida (hing) powder – 1/4 tsp
- Olive oil – 4 tbsp
- Water – 3 cups
Dry Spices:
- Turmeric powder – 1/2 tsp
- Red chili powder – 1 tsp
- Coriander powder – 1 tbsp
- Garam masala powder – 1/2 tsp
- Amchur powder (dried mango powder) – 1/2 tbsp
- Salt as per taste
Method:
- In a large bowl, add besan, water, salt and turmeric powder. Blend well till it becomes smooth.
- In a large heavy bottom pan on medium heat add the above besan batter. Keep stirring for 10 minutes or so till it becomes thick and hard to stir.
- Take it off the heat. Cool it down a bit. But when it is still warm, spread it 1/2 inch thick in a greased tray or plate. Keep aside. Let it cool completely.
- In another pan, heat 2 tbsp oil. Add cumin seeds, mustard seeds and asafoetida powder. When it crackles, add sliced onions to it. Saute for 3-4 minutes.
- Add chopped garlic, saute for 2 minutes. Now add chopped tomatoes and mix well. Let it cook for 5 minutes on medium -low flame.
- Once the besan in the plate cools completely, cut it in small diamonds or squares.
- Add these cut besan pieces to the above pan with onion-tomato masala.
- Add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder, amchur powder and some more salt). Mix carefully without breaking besan pieces.
- Cook it for another 5 minutes on medium-low heat. Besan masala is ready to be served.
Garnish besan masala with freshly chopped cilantro and serve hot with garma garam parathas.