Besan(Aani) Ji Bhaji~Besan Tikkis in onion base
Prep time
Cook time
Total time
Sindhi Style gattey ki subzi, gramflour tikkis cooked in onion base
Recipe type: Main Course
Serves: 3
For Aani (Gattey)
  • Gram Flour (besan or chickpea flour)2 Cups (medium size)
  • Khuskhus(poppy seeds) 2 tsp
  • Green chillies 3 (finely chopped and crushed or paste )
  • Crushed dry pomegranate seeds(anardana) 6-7
  • A pinch of Soda bi carb(Meethi soda)
  • Coriander leaves(finely chopped)
  • Turmeric powder ¼ tsp
  • Cumin powder ¼ tsp (optional.... you can also use cumin seeds)
  • Oil 2 tsp and bit more
  • Salt as per taste
  • Very small amount of water to knead a stiff dough
For Onion Base
  • Onions 3 large ones (sliced are preferred but you can chop it too)
  • Tomatoes 2 small ones
  • Turmeric powder ¼ tsp
  • Coriander powder 1 heaped tsp
  • Garam masala powder ¼ tsp
  • Green chillies 2 or more
  • Ginger about an inch piece
For Aani (Besan Gattey)
  1. Mix Gram flour, salt, khuskhus, green chillies, Meethi Soda, Oil, turmeric powder (optional), cumin powder (again optional) and adding very little quantity of water at a time, knead a hard but manageable dough.Make a roll of it.
  2. Now grease little, a flat surface like a back of Thali or clean kitchen platform or chakla (rolling board) and place the roll and tap a little to flatten the roll.
  3. Now cut the roll into pieces as shown
  4. Meanwhile keep some water for boiling in a pan and when it reaches boiling point, immerse the tikkis in water.
  5. Let the tikkis boil for about 10-15 mins or till they start to float, remove the tikkis from water and set aside to cool
  6. In a frying pan,deep fry the tikkis till light golden brown Drain on tissue paper or kitchen towel
For Onion based subzi
  1. In a kadai (or use the same frying pan) take 1tbsp of oil and add sliced (or chopped) onions and saute them till pink in colour
  2. Add chopped tomatoes , green chillies, ginger(crushed) and salt and cover the pan with lid and put the flame on medium heat
  3. Do keep checking and mixing it frequently.Then add all the dry masalas and mix properly
  4. Let it cook on low flame for few more minutes with the covered lid. Sprinkle some water if the mixture tends to stick to the bottom of the pan
  5. When the tomatoes are properly cooked, add the fried tikkis and mix carefully so as not to crumble these.
  6. Add few spoons of water if required and let it further cook on low flame, for about 8-10 minutes, till tikkis absorb the flavor of onion and spices.
  7. Garnish it with chopped fresh coriander leaves and serve with Rotis or phulkas
Recipe by Sindhi Rasoi |Sindhi Recipes at