Cooking with B.J

Back to Pakistani Cookery

Shared by Irfan (Mianwali, Pakistan)


- 500 g. besan (gram flour), sieved
- 200 g. dahi  (yogurt)
- 1 tsp. cumin (zeera) 
- 2 tsp. chilli powder
- 1 tsp. turmeric (haldi)
-  salt according to taste

- 1 tsp. ginger
- 1 tsp. garlic 
For Gravy /  curry
- 1 large onion 
- 1 tsp. coriander powder
- 2 tsp. chilly powder 
- 1tsp. turmeric (haldi) 
- salt to taste
- 1 tsp. ginger paste

- 1tsp. garlic paste 
- 1/2 tsp. methi (fenugreek)
- 100 gm. dahi (yogurt)

1. Mix dahi, besan, cumin, chilli powder, turmeric, salt, ginger and garlic in a saucepan. Add 3 glasses of water and stir well. Stirring all the time, cook over medium heat until the mixture is very thick and all the water has evaporated. Pour the mixture in greased tray and leave it to cool down. As soon as the khandvi begins to set, cut it into squares.
2. For the gravy, heat oil in a heavy based saucepan. Add the onions, ginger and garlic. Stirring frequently, fry for 5-8 minutes until the mixture turns to a rich golde color. 
3. Add chili powder, turmeric, salt, green chili, coriander powder and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for few more minutes. Then add dahi. Still stirring frequently, fry the onion mixture for about 5-8 minutes, add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.

4. Carefully place the khandvi squares in curry. Add methi and garam masala and stir carefully. Reduce the heat, cover and allow to cook for about 10-12 minutes. Add coriander leaves, green chilies and lemon juice.
5. Serve with Nan, Roti or plain boiled rice.