It’s almost end of the month and I have not even posted one recipe, I have been caught up with loads of things, only from the weekend I am a bit free , so was thinking that I should post a recipe no matter what , so this simple yet tasty dish came to my mind and here I am posting the recipe, which is quick to make and which come handy in the busy days , there are many variations in this recipe, as far as I know it’s made mostly in north Karnataka and Maharashtra, you can eat it with roti’s and chapatti. My recipe is my mom’s version very simple. So let’s start making
WHAT YOU WILL NEED
For chickpea batter
Chickpea flour/besan flour – 1/4th cup
Water – 3/4th cup
Salt – ½
Turmeric – ¼
Oil – 1 tsp
Lemon juice – 1tsp
For the curry
Onion – 1 medium size chopped finely
Capsicum – 1 chopped
Green chilli – 6 to 10 chopped
Salt – ½ tsp
Turmeric – 1/4th tsp
Oil – 1tbsp
Jeera – 1tsp
Coriander – 1tbsp chopped
HOW TO MAKE
In a pan add oil; once the oil is hot add jeera, onion, green chilli, turmeric, salt and mix well cook for 5 minutes.
Now add the chopped capsicum and coriander mix well and cook for 5 minutes or until done.
In a bowl add the flour, salt, salt, lemon juice, oil and mix well, then add water little by little and make a smooth batter without lumps.
Now add the batter in the cooked onion capsicum fry and mix well, and keep steering until mixed well no lumps should be formed.
It should be cooked in low flame, mix well for 10 to 15 minutes, and fry until all the moisture from the batter and then it’s ready to serve.
Green chillies add accordingly, more spicy more tasty I feel.
Actually chickpea is substitutes for eggs mostly; even its brine or water is used as egg substitute.
Dill and mint leaves can be also be added, both of them or either one of them can be added it makes it very flavourful.
I like the crunch in the capsicum, so I have cooked only for few minutes, so cook according to your taste.
The more you fry the chickpea batter more better taste.