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Surabhi Sehgal
A vegan, glutenfree and incredibly healthy Maharashtran dish made with Chicpea flour.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Indian
Servings 2 People


  • ½ tbsp Cumin Seeds
  • ½ tbsp Mustard Seeds
  • ¼ tbsp Asafotida
  • 1 Onion Chopped
  • 5-6 Cloves Garlic Chopped
  • 1 Small Piece Of Ginger Chopped
  • 1 Cup Besan (chic pea flour)
  • ¼ tbsp Turmeric Powder
  • ½ tbsp Coriander Powder 
  • 1 tbsp Gingelly Oil / Vegetable Oil
  • Salt To taste
  • Green chillies Chopped , To taste
  • 4.5 Cups Hot Water


  • Add oil to a hot skillet 
  • Add asafotida, cumin and mustard seeds. 
  • Once the seeds pop, add chopped onion and sautee for few minutes until light brown.
  • Now add the green chillies, ginger and garlic. Sautee until light brown. 
  • Add turmeric and coriander powder. Sautee for a minute until fragrant.
  • Add besan/ chickpea flour and cook for few minutes until its fragrant and the rawness goes.
  • Remove the skillet from the stove and add salt and the hot water. Continuously whisk the mixture so no lumps are formed. 
  • Now transfer the skillet back to the stove. Let the curry bubble away on a low flame, whisking continuously until the liquid thickens and forms a glossy curry. It should neither be too thick or thin in consistency. 
  • Enjoy with some ghee and Bajra Bhakri. 
Keyword gluten free, indian cuisine, indian food, maharashtran food, pithla, thali, vegan