Bombay Chutney is a fascinating and a speedy side dish works out positively for poori, paratha, roti and so forth This Veg Recipe is extremely scrumptious and sets aside less effort to plan. You can either spread Bombay chutney/besan chutney on chapati or eat with chapati.
- Besan flour - 3 tbsp
- Onions - 1
- Green chilies 3
- Urad dal - 1 tsp
- Mustard seeds - 1 tsp
- Cumin seeds - 1 tsp
- Salt as required
- Turmeric powder - 1/4 tsp
- Curry leaves
- Oil - 3 tbsp
- Take a bowl with 3 tbsp of besan flour and add 2cups of water, mix well without lumps.
- Warm the oil in a skillet over medium flame. Add mustard seeds, urad dal, and chana dal. When the mustard seeds splutter and the lentils become brilliant, include cut green chilies, minced ginger, and curry leaves.
- Sauté lightly and then include chopped onions. Add somewhat salt to cook the onions. Include the turmeric powder Sauté till the onion become delicate and clear But, don't brown them.
- Now, add the slashed tomatoes to the dish. Cook till the tomatoes turn soft.
- Add the gram flour slurry to the skillet. Blend promptly to keep away from irregularities. Include 1 cup water and a little coriander at this stage, it's anything but a decent flavor. Change water to get the ideal consistency.
- Cook on medium warmth for 3-4 minutes or till the chutney begins to bubble and thickens. Mix discontinuously.
- Turn off the stove, The Bombay Chutney will thicken. Cook until you get the ideal consistency. Be that as it may, it should in any case be very runny. Recall that it will thicken further on cooling.
- Garnish with coriander.
- Serve promptly with idli, dosas, puri, chapati, or roti.