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    Home » Sindhi Recipes

    Aani Basar-chickpea flour cutlet curry

    Feb 6, 2017 · 1 Comment

    39 shares
    Jump to Recipe

    Aani Basar or gramflour cutlet curry is a traditional Sindhi recipe.We cook it on special occasions.It is an exotic and a lesser known recipe to other community kitchens.It is similar to Rajasthani 'Gatte ki sabji' .Both have chickpea dumplings.This is actually a vegan Indian fish curry.

    The region of Sindh(unfortunately separated from India) and Rajasthan stood the challenges of time.This area has also seen many dry spells with no monsoon.In the olden days there were no refrigerators,frozen or cut vegetables available.Thus, such recipes were developed so that people could survive with minimal veggies.Also,home cooked food was required during travelling long distances.

    Aani Basar-gramflour cutlet curry
    Jump to:
    • Ingredients
    • Instructions
    • Looking for more traditional Sindhi recipes?
    • Aani Basar-gramflour cutlet curry

    Healthy Twist on the traditional curry

    We fry the chickpea dumplings traditionally.Then serve them with a gravy of caramelized onions.However in this recipe,we steam the dumplings and saute' them. This retains the taste yet reduces the calories.This recipe may look tedious to you but it is worth the effort.You may also make the curry as a batch.Even making dumplings in advance helps.

    Store them in your refrigerator and make any day special.

    Ingredients

    For aani cutlets

    • besan or chickpeas flour
    • khuskhus or poppy seeds
    • oil
    • amchur or dried mango powder
    • cilantro with stalks
    • red chilli powder
    • ginger
    • green chillies
    • water for kneading
    • salt as per taste

    For the gravy

    • oil
    • tomato diced
    • onions chopped
    • green chilli
    • turmeric powder
    • coriander powder
    • cumin powder
    • cilantro for garnish
    • Refer to recipe card for details.

    Instructions

    For the aani cutlets

    aani basar gravy steps
    • Mix all the ingredients for the cutlets.
    • Add water slowly and knead a semi-tight dough.
    • If you add too much water, it will be sticky and runny and lose shape.
    • Take some of the dough.
    • Press in with your palms to form small tikki or balls.
    • You can now steam and saute these cutlets or deep fry them as done traditionally.

    For the gravy

    aani basar cutlet step 1
    • In a pan,add oil.
    • Now add chopped onions,chilli to it.
    • Saute onions for 5 minutes with salt until they turn translucent.
    • Add tomatoes and let it cook for 5 minutes.
    • Now add the spices,cutlets and 1 cup water.Cover the pan.
    • Cook for 10-15 minutes on a low flame.Turn off the heat.
    • Garnish with coriander.
    • Serve hot with roti/bread.

    Looking for more traditional Sindhi recipes?

    • seyun patata
    • dal pakwan
    • air fried moong dal
    • air fried smashed potatoes
    • sindhi kadhi
    Aani Basar-gramflour cutlet curry
    Print Recipe
    4.80 from 5 votes

    Aani Basar-gramflour cutlet curry

    Aani is a traditional Sindhi curry usually served for Sunday lunch. Learn to make this easy vegan fish curry here.
    Prep Time10 mins
    Cook Time50 mins
    Course: Curries and Gravies, Dairy-free, Egg-free, Gluten-free, Indian Cuisine, Sindhi, Vegan
    Cuisine: Indian
    Keyword: aani basar, basar aani, chickpea flour cutlet curry
    Servings: 4
    Author: bhavana bhatia

    Ingredients

    For aani cutlets

    • 1 ½ cup besan or chickpeas flour
    • 1 ½ tablespoon khuskhus or poppy seeds
    • 2-3 tablespoon oil for the dough and 1 cup oil for frying
    • 1 tablespoon amchur or dried mango powder
    • ¼ cup coriander with stalks
    • 1 teaspoon Red chilli powder
    • 1 tbsp. ginger
    • 1 tbsp. green chillies
    • water for kneading
    • Salt as per taste

    For the gravy

    • 2-3 tablespoon oil
    • 1 to mato diced
    • 4 medium onions chopped
    • 1 green chilly
    • ½ teaspoon turmeric powder
    • 1 teaspoon coriander powder
    • ½ teaspoon cumin powder
    • Coriander for garnish

    Instructions

    For the cutlets

    • Mix all the ingredients for the cutlets.
    • Add water slowly and knead a semi-tight dough.
    • If you add too much water, it will be sticky and runny and lose shape.
    • Take some of the dough.
    • Press in with your palms to form small tikki or balls.
    • You can now steam and saute these cutleys or deep fry them as done traditionally.

    For the gravy

    • In a pan,add oil.
    • Now add chopped onions,chilli to it.
    • Saute onions for 5 minutes with salt until they turn translucent.
    • Add tomatoes and let it cook for 5 minutes.
    • Now add the spices,cutlets and 1 cup water.Cover the pan.
    • Cook for 10-15 minutes on a low flame.Turn off the heat.
    • Garnish with coriander.
    • Serve hot with roti/bread.

    Notes

    You may choose to even deep fry the cutlets instead of steam and saute

     

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    39 shares

    Reader Interactions

    Comments

    1. Ramesh says

      May 01, 2020 at 11:53 pm

      Delicious taste worth the effort it required to cook.

      Reply

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    Hi,I am Bhavana & this is my wonderland of recipes.I have been in IT for 15+ years have always loved writing.My husband Gaurav & I,love to cook, click & host people

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