Besan Katli Curry Recipe – Authentic Indian Besan & Yogurt Dish

Last Updated on 2 months by Neha Deshmukh

Besan Katli Curry Recipe – Authentic Indian Besan & Yogurt Dish

Introduction

Oh, Besan Katli Curry! This one holds a special place in my heart. It’s a dish my nani (grandmother) used to make, and the aroma always filled the house with such warmth. It’s a beautiful blend of textures – the soft, melt-in-your-mouth besan katli swimming in a tangy, flavorful yogurt-based curry. Trust me, once you try it, you’ll be hooked! It’s surprisingly easy to make, and perfect for a comforting weeknight meal or a festive gathering.

Why You’ll Love This Recipe

This Besan Katli Curry isn’t just delicious; it’s a little slice of Indian home cooking. It’s a fantastic way to use besan (chickpea flour) in a unique way, beyond just pakoras or dhokla. The curry is wonderfully flavorful, with a lovely balance of tangy, spicy, and savory notes. Plus, it comes together relatively quickly – ready in about 30 minutes!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup besan (chickpea flour) – about 180g
• 1 tsp turmeric powder – about 4g
• 1 tsp chilli powder – adjust to your spice preference, about 5g
• 1 tsp garam masala – about 5g
• A pinch of hing (asafoetida) – about 1/4 tsp
• 1 tsp ajwain (carom seeds) – about 5g
• 1 tsp salt – about 6g
• 2 cups water – 480ml
• 2 cups curd (yogurt) – 480ml, plain, full-fat is best
• 1 tsp cumin powder – about 4g
• 1 tsp coriander powder – about 5g
• 1 tsp ginger paste – about 5g
• 2 tbsp ghee – about 30ml
• 1 tsp cumin seeds – about 5g
• 1 tsp kasuri methi (dried fenugreek leaves) – about 3g
• 2 slit green chillies – adjust to your spice preference
• 1 tsp roasted besan – about 5g
• 2 tbsp coriander leaves – chopped, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Besan (Chickpea Flour): Types & Quality

There are different types of besan available. For this recipe, I recommend using a good quality, finely ground besan. It makes a smoother katli.

Turmeric: Regional Variations & Health Benefits

Turmeric isn’t just for color! It adds a lovely earthy flavor and is packed with health benefits. The variety can vary slightly regionally, but any good quality turmeric powder will work beautifully.

Chilli Powder: Adjusting the Spice Level

I use Kashmiri chilli powder for a vibrant color and mild heat. But feel free to use your favorite chilli powder, adjusting the amount to your spice tolerance.

Garam Masala: Homemade vs. Store-Bought Blends

Garam masala is a blend of warming spices. Homemade is always lovely if you have the time, but a good quality store-bought blend works perfectly well.

Hing (Asafoetida): A Unique Flavor Profile

Hing has a…distinct smell! Don’t let that put you off. It adds a wonderful savory depth to the curry. A little goes a long way.

Ajwain (Carom Seeds): Digestive Benefits & Flavor

Ajwain adds a lovely peppery, thyme-like flavor and is known for its digestive properties. It’s a classic addition to many Indian dishes.

Kasuri Methi (Dried Fenugreek Leaves): Adding Depth of Flavor

Kasuri methi adds a unique, slightly bitter, and wonderfully aromatic flavor. Don’t skip it! Crush it between your palms before adding to release its fragrance.

Ghee: Clarified Butter – Traditional vs. Alternatives

Ghee is traditional, and it adds a beautiful richness. But if you prefer, you can use vegetable oil or butter as a substitute.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Besan Katli: In a bowl, combine the besan, turmeric, chilli powder, garam masala, hing, ajwain, and salt. Gradually add water, mixing to form a smooth, thick batter – it should be similar to pancake batter. Heat a flat pan (tawa) and pour a ladleful of batter onto it. Spread it into a thin circle. Cook over medium heat until it sets and the edges start to lift. Flip and cook for another minute. Remove and let it cool completely. Once cool, cut into small, bite-sized pieces.
2. Prepare the Curry Base: In a separate bowl, whisk the curd until smooth. Add the turmeric, chilli powder, cumin powder, coriander powder, and ginger paste. Whisk well to combine.
3. Temper the Ghee: Heat the ghee in a pan over medium heat. Add the cumin seeds and let them splutter. Add the kasuri methi and slit green chillies, and sauté for a few seconds.
4. Cook the Curry: Pour in the curd mixture and cook, stirring constantly, until the oil starts to separate from the sides. This is important – it means the curry is cooked properly.
5. Combine & Simmer: Stir in the roasted besan and salt. Gently add the besan katli pieces and simmer for about 5 minutes, allowing them to absorb the flavors of the curry. Be gentle so the katli doesn’t break apart too much.
6. Garnish & Serve: Garnish with fresh coriander leaves. Serve hot with roti, paratha, or rice.

Expert Tips

A few little secrets to make this recipe even better!

Achieving the Right Besan Katli Texture

The katli should be soft, not rubbery. Don’t overcook it on the tawa.

Preventing Curd from Spluttering

Whisking the curd well and cooking on medium heat helps prevent it from spluttering. Stir constantly!

Balancing the Spice Levels

Taste as you go! Adjust the chilli powder to your liking.

Ensuring the Besan Katli Absorbs the Flavors

Simmering the katli in the curry for a few minutes allows it to soak up all those delicious flavors.

Variations

Let’s get creative!

Vegan Adaptation

Substitute the ghee with vegetable oil and the curd with plant-based yogurt.

Gluten-Free Confirmation

This recipe is naturally gluten-free! Just double-check your garam masala blend to ensure it doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the chilli powder to ½ tsp or omit it altogether.
• Medium: Use 1 tsp chilli powder.
• Hot: Add 1 ½ – 2 tsp chilli powder or add a pinch of cayenne pepper.

Festival Adaptations (e.g., Navratri, Diwali)

This curry is perfect for festive occasions! It’s a comforting and flavorful dish that everyone will enjoy.

Regional Variations (e.g., Gujarati, Rajasthani influences)

My friend’s mother, who’s from Gujarat, adds a touch of sugar to the curry for a slightly sweet and tangy flavor.

Serving Suggestions

This Besan Katli Curry is fantastic with:

• Warm rotis or parathas
• Steaming hot rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

What is Besan Katli and what makes this curry special?

Besan Katli are small, savory pancakes made from chickpea flour. This curry is special because it combines the soft texture of the katli with a tangy, flavorful yogurt-based sauce.

Can I make the Besan Katli ahead of time?

Absolutely! You can make the besan katli a day in advance and store them in an airtight container.

What can I substitute for Ghee in this recipe?

You can use vegetable oil or butter as a substitute for ghee.

How do I adjust the consistency of the curry?

If the curry is too thick, add a little water. If it’s too thin, simmer for a few more minutes to allow it to thicken.

What is the best way to serve Besan Katli Curry for a potluck or gathering?

Serve it in a large bowl with a side of rotis or rice. It’s always a crowd-pleaser!

Can I freeze leftover Besan Katli Curry?

While you can freeze it, the texture of the besan katli might change slightly. It’s best enjoyed fresh.