Bombay Chutney / Chickpea Flour Chutney ~ Day 93

Bombay chutney or besan (gram flour) chutney is a simple and quick to prepare side dish and a perfect combination for poori or chapati.  

----------------------------------------------------------------------------------------------------------------------------------------- 

Preparation time: 5 minutes

Cooking time: 5 minutes

Serves: 2

-------------------------------------------------------------------------------------------------------------------------------------

Ingredients:

• Besan (gram flour) / Garbanzo flour - 1/2 cup
• Water - 2 to 3 cups
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1 tsp
• Ginger - 1 tbsp, chopped
• Green chilies - 3. finely chopped
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Curry leaves - few
• Cilantro / Coriander leaves - 2 springs, chopped
• Lemon juice - 2 tsp
• Salt - to taste
• Oil - 2 tsp

Method:

1. Mix the flour, turmeric powder, and salt.  Add 2 cups of water and whisk without any lumps.  Keep it aside.
2. Heat oil in a deep pan.  Splutter mustard seeds and cumin seeds.
3. Add ginger, chilies, curry leaves, and asafoetida.  Saute for 10 seconds.
4. Add the flour mixture.  Cook over low heat, stirring constantly.  When the mixture starts to thicken, remove from the heat.  Add cilantro and mix. When Slightly cool, add the lemon juice and mix.
5. The chutney should be semi-solid in consistency.  If the chutney is too thick, add some hot water and mix.
6. Serve hot with poori or chapati.