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 (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
  1. To 2 cups of gram flour add salt, khus khus, green chillies, oil, turmeric powder and mix everything well.
  2. 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..
  3. Cut the roll into approx. 3-4 inch long pieces.
  4. 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.
  5. 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).
  6. Add chopped tomatoes and salt and cook on medium flame for 2 minutes. Lower the flame and cover the pan.
  7. When tomatoes are mushy, add dry spices (except garam masala) and mix well.
  8. Sprinkle some water if the mix tends to stick to the bottom of the pan.
  9. When tomatoes are properly cooked, add fried tikkis and mix carefully so that tikkis don’t crumble.
  10. Add 2-3 spoons of water and cover the pan with a lid and put some weight on the lid.
  11. Gently mix the subzi intermittently and sprinkle some more water if needed. Cook till oil leaves the mix.
  12. Sprinkle some garam masala and fresh coriander leaves and cook on low flame for a few more minutes.
  13. Serve it with freshly made rotis or phulka.
Recipe by Sindhi Rasoi |Sindhi Recipes at