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.
Servings: 4
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