जब कोई सब्जी समझ ना आए तो 10 मिनट में बनाएं खिली खिली बेसन भुर्जी

Ingredients

• 0.5 cup Besan (Gram Flour) (medium‑coarse to fine, roasted)
• 2 tablespoon Vegetable Oil (can use mustard oil for authentic flavor)
• 1 teaspoon Cumin Seeds (whole seeds for tempering)
• 1 clove Garlic (finely minced)
• 1 teaspoon Ginger (finely minced or grated)
• 4 Green Chilies (finely chopped, adjust to heat preference)
• 2 Onion (medium, finely chopped)
• 1 Bell Pepper (Capsicum) (green, seeds removed, julienned then chopped)
• 1 Tomato (medium, seeds removed, chopped)
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chili Powder (regular hot chili powder)
• 0.5 teaspoon Salt (adjust to taste)
• 0.5 teaspoon Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 teaspoon Coriander Powder
• 0.5 teaspoon Cumin Powder
• 0.25 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (pinch, crushed)
• 2 tablespoon Fresh Cilantro (Coriander Leaves) (chopped)
• 50 gram Paneer (cut into small cubes; optional)
• 0.75 cup Water (to make a thin batter, slightly more than besan volume)

Instructions

1. Roast the Besan

   Heat the kadhai over medium‑low flame and add the ½ cup of besan. Stir continuously for 3‑4 minutes until it turns fragrant and the raw taste disappears.

   Time: PT4M

2. Cool the Roasted Besan

   Transfer the roasted besan to a mixing bowl and let it cool for about 2 minutes.

   Time: PT2M

3. Chop Vegetables

   Finely chop the onions, remove seeds and white ribs from the bell pepper, julienne then chop it, and chop the tomato after removing its core.

   Time: PT10M

4. Prepare Aromatics

   Finely mince the garlic, ginger and chop the green chilies.

   Time: PT2M

5. Make Besan Batter

   Add ¾ cup water to the cooled besan and whisk until a smooth, thin batter forms with no lumps.

   Time: PT3M

6. Temper Cumin

   Add 2 tbsp oil to the kadhai, heat until shimmering, then add 1 tsp whole cumin seeds. Let them sizzle for a few seconds.

   Time: PT1M

7. Sauté Garlic, Ginger, Chilies

   Add the minced garlic, ginger and chopped green chilies. Stir‑fry for about 1 minute until fragrant.

   Time: PT1M

8. Cook Onions and Bell Pepper

   Add the chopped onions and bell pepper. Cook on high heat for 3‑4 minutes, stirring, until they are just softened but still retain a slight crunch.

   Time: PT4M

9. Add Turmeric and Red Chili Powder

   Sprinkle ½ tsp turmeric and ½ tsp red chili powder. Stir quickly for 1 minute to cook off the raw spice flavor.

   Time: PT1M

10. Add Tomatoes

    Add the chopped tomato and cook on high heat for 1½‑2 minutes until the moisture evaporates.

    Time: PT2M

11. Add Dry Spices

    Add ½ tsp salt, ½ tsp Kashmiri red chili powder, ½ tsp coriander powder, ½ tsp cumin powder, and a pinch of kasuri methi. Mix well and sauté for another minute.

    Time: PT1M

12. Incorporate Besan Batter

    Pour the thin besan batter over the spiced vegetables, spreading it evenly around the pan. Stir gently to combine.

    Time: PT2M

13. Cover and Cook on Low Flame

    Reduce the flame to low, cover the kadhai with a lid, and let the bhurji cook for 2‑2½ minutes until the top layer looks dry.

    Time: PT3M

14. Flip and Finish Cooking

    Increase the flame to medium‑high, uncover, and gently flip the bhurji with a spatula. Stir continuously for another 3 minutes until the mixture is fully cooked and slightly crisp on the edges.

    Time: PT3M

15. Add Cilantro and Paneer

    Stir in the chopped cilantro and the cubed paneer. Cook for 1 minute just to warm the paneer.

    Time: PT1M

16. Rest and Serve

    Turn off the heat and let the bhurji rest for 2 minutes. Serve hot, optionally with paratha or toast.

    Time: PT2M

Nutrition Facts

Calories

320

Protein

12g

Carbohydrates

45g

Fat

15g

Fiber

5g