Baisan Kay Katley Recipe


Gram flour: 2 cups
Yogurt: 1 cup
Coriander crushed: 1 tablespoon
Crushed red chilies: 1 tablespoon heaped
Ginger garlic paste: 1 tablespoon
Salt: 1 ½ teaspoon
Turmeric powder: ½ teaspoon
Cumin roasted & crushed: 1 teaspoon
Oil: ¼ cup
Water: 3 to 4 cups
Coriander leaves chopped: 3 tablespoons
Onion chopped: 3 tablespoons
Green chilies chopped: 3-4
Fresh grated coconut: 4 tablespoon


Take a deep pan and add in gram flour, yogurt, crushed coriander, crushed red chilies, ginger garlic paste, salt, turmeric powder, cumin roasted and water. Mix all the ingredients very well. Make sure there are no lumps in the mixture. Now take a deep wok and put the mixture in it. Cook on medium flame and keep stirring all the time till mixture is thick, and leaves the sides of the pan. It will take some time for the mixture to thicken. Finally when the mixture starts to leave the pan base, it means that the mixture is ready. Finally, add coriander leaves, onion, green chilies ¼ cup oil and mix well. Remove in a greased pan or tray and let it cool and set. Lastly, sprinkle with fresh grated coconut and cut into diamonds when the mixture is set.

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