Rajasthani Ghasela Recipe – Besan Ka Pitta
Ingredients
| Ingredient | Quantity |
|---|---|
| Oil | As per use |
| Cumin seeds | 1 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Onion | 1 medium-sized, finely chopped |
| Green Chilies | 2, finely chopped |
| Green Onions | A small handful, finely chopped |
| Gram Flour (Besan) | 1 and 1/2 cups |
| Green Coriander | A small amount, chopped |
| Red Chili Powder | 1 teaspoon |
| Turmeric Powder | 1 teaspoon |
| Salt | As per taste |
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Total Time:
30 minutes
Servings:
4 servings
Cuisine:
Rajasthani
Course:
Lunch
Diet:
Vegetarian
Instructions
-
Heat the oil:
In a deep pan or kadhai, heat a small amount of oil over medium heat. -
Add spices:
Once the oil is hot, add the cumin seeds and asafoetida. Let the cumin sizzle for a few seconds to release its aroma. -
Sauté onions and green chilies:
Add the finely chopped onions and green chilies to the pan. Cook them until the onions soften and turn translucent. This should take about 5–6 minutes. -
Prepare the gram flour mixture:
While the onions are cooking, take a mixing bowl and add the gram flour (besan). Slowly add water to the besan while stirring, ensuring there are no lumps. The consistency should be smooth and slightly runny, similar to pancake batter. Once done, add the red chili powder, turmeric powder, and salt. Mix well. -
Combine and cook:
Add the chopped green onions into the gram flour mixture. Then, slowly pour this mixture into the pan with the sautéed onions and green chilies, stirring continuously to prevent lumps from forming. -
Stir and cook thoroughly:
Keep stirring the mixture over medium heat for about 15-20 minutes. The mixture will gradually thicken as the gram flour cooks. Keep an eye on it and continue stirring to ensure it doesn’t stick to the pan. -
Check for doneness:
You’ll know the besan is cooked when it releases a pleasant nutty aroma, and the texture becomes slightly dry and crumbly. -
Garnish and serve:
Once the ghasela is fully cooked, turn off the heat and garnish with fresh green coriander leaves. -
Serving suggestions:
Serve hot with garlic dal, boondi raita, and fresh phulkas or chapati. This hearty, flavorful dish makes a perfect traditional Rajasthani meal for lunch or dinner.
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Carbohydrates | 25g |
| Protein | 7g |
| Fat | 8g |
| Fiber | 4g |
| Sodium | 300mg |
| Iron | 1.5mg |
| Vitamin C | 10mg |
| Calcium | 20mg |
Cooking Tips:
- Consistency of the besan mixture: Make sure the gram flour mixture is smooth and lump-free before adding it to the pan. A whisk can help ensure a consistent texture.
- Stirring is key: It is crucial to keep stirring the besan mixture while it cooks to prevent it from sticking to the pan and to ensure even cooking.
- Serving options: While this dish pairs beautifully with garlic dal and boondi raita, you can also serve it with plain yogurt or a spicy pickle for added flavor.
This authentic Rajasthani dish is a delightful blend of gram flour, spices, and simple ingredients, making it perfect for lunch or dinner. The comforting, rustic flavors of the ghasela combined with soft phulkas or chapatis create a nourishing and satisfying meal.
