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Puran Poli
Puran Poli

Katachi Amti

July 19, 2018

Besan strips in Garam Masala gravy, served with layered chapati | Spicy gravy with buttery besan strips. This is the vegetarian counterpart of Kala Masala Mutton Bhaaji. As spicy and flavorful, but a bit lighter on stomach.

  • Prep: 45 mins
  • Cook: 30 mins
  • 45 mins

    30 mins

    1 hr 15 mins


1 count onion sliced

1/2 cup grated dry coconut

10 count cloves garlic

3 tsp cumin and coriander seed powder

1 tsp Kala Masala

2 tsp red chili powder

1-2 count pods cardamom

2 count peppercorn

1 count cinnamon

1/2 count ginger


Roast the sliced onion with dry coconut on pan until golden brown. Add a few drops of oil and salt to speeden the process.

Roast black peppercorn, cinnamon, bay leaves on pan and grind to powder.

Grind the roasted onion and dry coconut, ginger and garlic and add the ground spices, Kala masala, red chili powder and cumin and coriander seed powder to form a thick paste.

Heat 3 tsp oil, then add paste and heat on low flame with continuous stirring. The paste tends to absorb the oil and turn dry. Continue heating further until it starts releasing oil again. This is marked by the stage where the paste stops sticking to the spatula.

Heat the residual water from boiled chana daal. Add this hot water to the paste and bring to boil. Add more fresh water as per preference and salt to taste.


1 cup Bajra flour, Salt

Make dough by adding 1/2 cup water Take a small amount of dough and flaten it by hand Sprinkle dry flour on a surface so as not to stick. Then put the flattened dough on the plate and flatten it further by hand uniformly by rotating it. Sprinkle more flour on plate if still sticky. Now the lower side is floury due to the dry flour stuck to it Put the flattened dough on a hot tawa with the floury side up Sprinkle water on the floury side and spread the water till the edge of the dough so that the entire surface is wet Once the lower side is baked, flip the dough using a spatula. Rotate it a few times until the base is crispy Now roast the dough on direct high flame until it rises. Make sure the edges are roasted too Once done, cool the bhakri by keeping it in a vertical position. Do not store hot, else it becomes soggy

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