The Benami Besan Mutter

Name: The Benami Besan Mutter
Yield: serves two
Cuisine: Indian
Ingredients: 1 cup Chick pea flour; 2 cups Water; 6 tbsp Refined Oil to deep fry; 1-2 medium sized bay leaves (tej patta); 1 Black cardamom (Badi Elaichi); 6-10 black pepper corn (Sabut Kali mirch); 1 inch Cinnamon stick (Dal Chini); 4 medium sized Onions (Pyaz); 10-12 Garlic cloves (Lahsun); 1 inch ginger (Adrak); 1/2 cup Green Peas; 1 tea spoon Turmeric; 1 tea spoon Red Chilli powder; 2 tea spoon Coriander powder (Dhaniya Powder); as per taste Salt; 1/4 teaspoon Garam Masala; 1 cup Chopped coriander leaves

Sushma Shrivastava @cook_12284490

The unique dish is unnamed because no where else we had it and it's straight from my mother's kitchen. The dish connects with your taste buds so well and makes you think what could be the possible ingredients is it tofu? is it paneer? what is it? As soon as the first bite slides in you can't wait for the next and it still keeps you intrigued by the way it's prepared enjoy the Zayka of Bhopal #flavoursofbhopal

Sushma Shrivastava @cook_12284490

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Ingredients

serves two

1 cupChick pea flour
2 cupsWater
6 tbsp Refined Oil to deep fry
1-2medium sized bay leaves (tej patta)
1Black cardamom (Badi Elaichi)
6-10black pepper corn (Sabut Kali mirch)
1 inchCinnamon stick (Dal Chini)
4medium sized Onions (Pyaz)
10-12Garlic cloves (Lahsun)
1 inchginger (Adrak)
1/2 cupGreen Peas
1 tea spoonTurmeric
1 tea spoonRed Chilli powder
2 tea spoonCoriander powder (Dhaniya Powder)
as per tasteSalt
1/4 teaspoonGaram Masala
1 cupChopped coriander leaves

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Steps

1

In a bowl whisk chickpea flour, water and 1/2 tsp salt to make a smooth batter(no lumps) such that the consistency is of a soup(if the batter is thick it wont cook properly)
2

Grease a plate with oil and keep it aside.Heat 1 tb spoon of oil in a deep heavy-based frying pan. Pour the above batter in the hot oil. Cook over medium heat. Stir continuously. The mixture will start to get lumpy and then thicken evenly in 3-4 mins. Cook for another 2-3 mins so the chickpea flour gets cooked through.(you can taste test the mixture to ensure that there is no raw chickpea flour flavor).
3

Now quickly transfer the cooked mixture onto the plate and even it out using spatula or wet hands. Let it cool.
4

Cut the mixture into cubes and deep fry them in hot oil till the colour is golden
5

Blend onion, garlic and ginger to form a paste
6

Heat 4 tbl spoon oil in a deep heavy based pan (kadhai). Add Tej patta (Bay Leaf), kali mirch(black pepper corns), Dal chini (cinnamon), Badi elaichi (Black Cardamom) to the oil and let it crackle
7

Now add the onion-garlic-ginger paste to it. Add salt as required
8

Roast the paste till the oil starts to separate from it
9

Add haldi(turmeric), laal mirch(red chilli powder) to the paste and cook for 1 min
10

Now add dhaniya powder(coriander powder), green peas and add 1/4th cup water. Cook it with a closed lid for 5-7 mins. (Tip - I used frozen peas, if you use fresh peas then add more water to cook)
11

Add fried cubes to the prepared gravy. close the lid and cook for another 3-4 mins till the gravy is of desired consistency
12

Add gram masala powder & chopped coriander leaves. Mix well
13

The dish is ready to be served
14

Serve with hot with plain parathas