Dharan Ji Kadi
16 June, 2017
A very traditional Sindhi recipe, using Chickpeas flour in caramelized onion base.
It is often made on special occasions or when guests are dropping in
Sindhis, like geograhical neighbours, Rajasthan, use Chickpeas flour quite frequently in their cuisine.
Must be something to do with seasons, when fresh produce was hard to come by.
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Ingredients
- For the gravy - 2 onions boiled and pureed
- 3 to matoes pureed
- 1 teaspoon ginger garlic paste
- 2 Green Chillies chopped
- 2 teaspoon coriander powder
- 1 teaspoon jeera
- 2 cloves
- 4 tbsp oil
- To garnish green coriander leaves
- For the Dharan- 2 cups chickpea flour
- 1 onion finely chopped
- 3 tbsp curd
- oil to fry
- 3 tbsp oil separately
- 1 tbsp khus khus
- Salt to taste
- 1 teaspoon red chilli powder
- Water as needed
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Instructions
- For the Dharan- Mix the besan, salt, onion, red chilli powder,khus khus, oil .
- Using the curd, make a soft dough.
- Generally, rolls are made and boiled and then deep fried, after cutting into 1 inch pieces. But, I gave them a tikki shape.
- So, make small tikkis.
- Boil sufficient water in which these can be boiled.
- Boil for 7 to 10 minutes on medium flame.
- Store the water to add for gravy.
- Let them cool completely.
- Then deep fry them to golden brown. This step is optional. However, traditionally, Sindhis prefer deep frying as it increases shelf life and hence these prepared tikkis are often stored or made before hand.
- To prepare the base- Heat oil in a pan.
- Add in the jeera and let splutter.
- Add the onion puree.
- Fry till colour change.
- Add in the ginger garlic paste.
- Add the tomato puree.
- Fry well.
- Add all seasonings, salt , whole masala
- Cook till well done
- Add the water in which the tikkis were boiled.
- Put in the tikkis.
- Let cook till the desired consistency is got.
- Garnish and serve with ghee phulkas.
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I like this recipe..