I thought life will be bit easier as soon as summer vacation of my kid will begin, but no luck as such ! With scorching heat outside and not many amusements inside home, my kid is as bored as myself. For how much time could one remain occupied with indoor games and Idiot box ? So now though I am not worried about what to pack for his lunch and drop and pick up from his school, I am constantly pondering over how to keep him fruitfully occupied. Any ideas(except sending him for any summer classes)??
Well now coming to today’s recipe, this Aani ji bhaji is a typical Sindhi style dish, made from the fried Tikkis of gram flour, softened in the onion and tomato base. A very popular dish, this is a favourite of many Sindhis and the fact that it requires the ingredients that are generally available in our kitchens, it is a saving grace when there aren’t much veggies lying in our refrigerator
Besan(Aani) Ji Bhaji~Besan Tikkis in onion base
Recipe type: Main Course
Sindhi Style gattey ki subzi, gramflour tikkis cooked in onion base
For Aani (Besan ki tikki)
- Gram Flour 2 Cups
- Khuskhus (poppy seeds, soaked for 1-2 hours and strained) 2 tsp
- Green chillies 3, finely chopped
- Crushed dry Pomegranate seeds (anardana) 1tsp
- Coriander leaves, 4-5 sprigs
- Turmeric powder ¼ tsp
- Oil 3-4 tsp
- Salt as per taste
- Very small amount of water to knead a stiff dough
- Oil to fry Aani
For Onion Base
- Onions 3 large ones (sliced are preferred but you can chop it too)
- Tomatoes 2 small sized
- Turmeric powder ¼ tsp
- Coriander powder 1 heaped tsp
- Garam masala powder ¼ tsp
- Green chillies 2 or more
- Ginger 1”
- Oil 1 tbsp
- To 2 cups of gram flour add salt, khus khus, green chillies, oil, turmeric powder and mix everything well.
- Adding very little quantity of water at a time, knead a hard but manageable dough.On a greased surface, place the dough and make a long cylindrical roll and then flatten it..
- Cut the roll into approx. 3-4 inch long pieces.
- In a frying pan, heat a sufficient amount of oil and deep fry the tikkis, in batches, until light golden brown. Drain on tissue paper or kitchen towel.
- Empty the pan but leave behind 1 tbsp of oil.Add sliced or chopped onions, ginger and chillies and cook till onions till pink (don’t let the onions caramelize).
- Add chopped tomatoes and salt and cook on medium flame for 2 minutes. Lower the flame and cover the pan.
- When tomatoes are mushy, add dry spices (except garam masala) and mix well.
- Sprinkle some water if the mix tends to stick to the bottom of the pan.
- When tomatoes are properly cooked, add fried tikkis and mix carefully so that tikkis don’t crumble.
- Add 2-3 spoons of water and cover the pan with a lid and put some weight on the lid.
- Gently mix the subzi intermittently and sprinkle some more water if needed. Cook till oil leaves the mix.
- Sprinkle some garam masala and fresh coriander leaves and cook on low flame for a few more minutes.
- Serve it with freshly made rotis or phulka.