Ghar me jab koi hari sabji na ho ya fir kuch khas aur swadisht khane ka man kare, toh besan ki sabji sabse behtareen aur swadisht vikalp hoti hai. Besan (gram flour) har bhartiya rasoi me aasaani se mil jata hai. Waise toh log besan ke pakode, chilla ya halwa banate hain, lekin besan ki sabji ka swad bilkul alag aur lajawab hota hai. Agar ise sahi tarike se banaya jaye, toh ye shahi paneer ya kisi bhi rich gravy wali sabji ko takkar deti hai.
Aksar logon ki ye shikayat rehti hai ki unke besan ke gatte ya katli andar se sakht (hard) ho jaate hain ya fir gravy me jate hi bikhar jaate hain. Is article me hum aapko batayenge ki Besan Ki Sabji Banane Ka Sahi Tarika kya hai, jisse aapki sabji ekdam soft, mouth-melting aur restaurant style banegi. Aap hamare Diet & Nutrition Category me aisi kai aur swadisht recipes aur food guides padh sakte hain.
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Besan Ki Sabji Recipe Overview
Sabji shuru karne se pehle iska ek quick overview dekh lete hain taaki aapki preparation bilkul perfect ho:
| Recipe Parameter | Details |
|---|---|
| Preparation Time | 15 Minutes |
| Cooking Time | 30 Minutes |
| Total Time | 45 Minutes |
| Servings | 4 to 5 People |
| Cuisine | North Indian / Rajasthani / Bihari |
| Difficulty Level | Medium |
Besan Ki Sabji Ke Liye Zaroori Samagri (Ingredient List)
Swadisht besan ki sabji banane ke liye samagri ko do bhagon me baanta gaya hai — Besan Dough (Gatte/Katli) ke liye aur Gravy Masale ke liye.
Besan Dough (Gatte / Katli) Ke Liye:
- Besan (Gram Flour): 2 cup (lagbhag 250 gram)
- Dahi (Curd): 2 chammach (softness ke liye)
- Sarso Ka Tel (Oil): 2 chammach (moyan ke liye)
- Ajwain (Carom Seeds): 1/2 chammach (crush kiya hua)
- Haldi Powder: 1/2 chammach
- Lal Mirch Powder: 1/2 chammach
- Kasuri Methi: 1 chammach
- Hing (Asafoetida): 1 chutki
- Namak: Swad anusar
- Pani: Aata gundhne ke liye (zaroorat anusar)
Gravy Aur Masale Ke Liye:
- Pyaz (Onion): 2 bade (bareek kate hue ya paste)
- Tamatar (Tomato Puree): 2 bade tamatar ka paste
- Adrak-Lahsun Paste: 2 chammach
- Feta Hua Dahi: 1/2 cup (rajasthani touch ke liye)
- Sabut Jeera: 1 chammach
- Tejpatta: 2 patti
- Dhania Powder: 1 chammach
- Haldi Powder: 1/2 chammach
- Garam Masala Powder: 1 chammach
- Kashmiri Lal Mirch Powder: 1 chammach (achhe rang ke liye)
- Sarso ka Tel: 3 se 4 bade chammach
- Hara Dhania: Bareek kata hua (garnishing ke liye)
Besan Ki Sabji Banane Ki Step-by-Step Vidhi (Cooking Method)
Besan ki sabji banane ke liye niche diye gaye aasan steps ko dhyan se follow karein:
Step 1: Besan Ka Soft Dough Tayar Karein
Ek bade mixing bowl me 250 gram besan lein. Isme haldi, lal mirch, ajwain, kasuri methi, hing, aur namak milayein. Ab isme 2 chammach dahi aur 2 chammach sarso ka tel dalein. Tel aur dahi dalne se besan ke gatte andar se bilkul makhhan jaise soft bante hain. Thoda-thoda pani milakar ek medium-soft dough (aata) gundh lein.
Step 2: Gatte Ka Shape Bana Kar Ubaalein
Gundhe hue besan ki chhote-chhote rolls (lambi bati) bana lein. Ek gahre bartan me 3-4 cup pani garam karein. Jab pani me tez ubal aa jaye, toh besan ke rolls ko ubalte pani me dal dein. 10 se 12 minute tak tez aanch par ubaalein. Jab rolls ki satah par chhote-chhote daane (bubbles) dikhne lagein, toh samajh jayein ki besan pak gaya hai. Inhe pani se nikal kar thanda hone dein aur fir 1/2 inch ke tukdon me kaat lein. Note: Is uble hue pani ko phenkein nahi, ise gravy me istemal karein.
Step 3: Besan Ke Tukdon Ko Shallow Fry Karein (Optional)
Ek kadahi me 2 chammach sarso ka tel garam karein aur kaate hue besan gatte ko 2-3 minute ke liye halka shallow fry kar lein. Isse sabji me ek nutty flavor aata hai aur katli gravy me toot-ti nahi hai.
Step 4: Gravy Aur Masala Bhunein
Kadhai me bacha hua sarso ka tel garam karein. Isme jeera aur tejpatta ka tadka lagayein. Ab kata hua pyaz aur adrak-lahsun paste dalkar halka golden brown hone tak bhunein. Iske baad haldi, dhania powder, Kashmiri lal mirch powder aur tamatar puree dalkar masale ko tab tak bhunein jab tak masala tel na chhod de.
Step 5: Dahi Aur Pani Milayein
Gas ki aanch bilkul dhimi (low) karein aur feta hua dahi dalkar lagatar chalate rahein taaki dahi phate nahi. Jab masala fir se tel chhodne lage, toh besan ubalne me bacha hua pani aur swad anusar namak dalkar gravy me ubal aane dein.
Step 6: Gatte Milayein Aur Pakaayein
Ubalti hui gravy me fried besan ke tukde dal dein. Dhak kar 8 se 10 minute tak dheemi aanch par pakaayein taaki masalon ka swad besan ke andar tak chala jaye. Aakhir me garam masala aur hara dhania dalkar gas band karein.
Soft Aur Swadisht Besan Sabji Ke Pro-Tips
Agar aap chahte hain ki aapki besan ki sabji har baar perfect bane, toh chef dwara bataye gaye in secret tips ko zaroor follow karein:
- Softness Ka Secret: Besan gundhte waqt dahi aur moyan (oil) zaroor milayein. Bina oil/dahi ke gatte rubber jaise sakht ho jate hain.
- Dahi Ko Phatne Se Bachayein: Gravy me dahi dalte waqt gas hamesha low karein aur dahi ko achhi tarah phent kar hi dalein. Continuous stir karne se dahi kabhi nahi phatta.
- Gravy Consistency Maintain Karein: Besan thanda hone par gravy ko tezi se absorb karta hai. Isliye gravy ko shuruat me thoda patla (liquid) hi rakhein.
- Uble Hue Pani Ka Re-use: Besan ubalne wale pani me besan ka starch aur aroma hota hai. Is pani ko gravy me dalne se gravy automatic thick aur tasty banti hai.
- Digestive Care: Besan thoda bhari (heavy) hota hai. Digestive health ke liye dough me ajwain aur hing zaroor dalein. Aap hamara Kabz Door Karne Ke Upay Guide bhi padh sakte hain.
Bharat Ki Prasiddh Regional Besan Sabji Variations
Bharat ke alag-alag rajyon me besan ki sabji ko alag-alag andaaz me banaya jata hai. According to NDTV Food Culinary Articles, iske mukhya regional variations ye hain:
- Rajasthani Gatte Ki Sabji: Isme dahi aur desi ghee ka mukhya istemal hota hai. Iski gravy khatti-meethi aur kafi rich hoti hai.
- UP/Bihari Style Besan Katli (Sarso Masala):** Isme besan ka ghol paka kar thali me jamaya jata hai aur barfi ke shape me kaata jata hai. Iski gravy me peeli sarso (mustard seeds), lahsun aur amchur powder ka mukhya flavor hota hai.
- Maharashtrian Pithla / Besan Curry: Isme besan ko bina ubaale ya jamaye sidhe kachha ghol kar pyaz, hari mirch aur kadi patta ke sath paka kar bhakri ya chawal ke sath parosa jata hai.
Besan Ki Sabji Khane Ke Swasthya Fayde (Nutritional Benefits)
Besan na sirf swadisht hota hai balki nutrition se bhi bharpoor hota hai. According to Healthline Nutrition Research, chickpea flour (besan) me plant-based protein aur complex carbs ki achhi matra hoti hai:
- High Protein Source: Vegetarians ke liye besan protein ka behtareen zariya hai jo muscle recovery aur energy ke liye zaroori hai.
- Low Glycemic Index: Besan blood sugar level ko tezi se nahi badhane deta, jisse ye diabetics ke liye safe hai.
- Gluten-Free Alternative: Jin logon ko wheat ya gluten se allergy hai, unke liye besan ki sabji ek healthy option hai.
- Helpful in Digestion: Isme soluble fiber hota hai jo gut health ko boost karta hai. Subah khali pet paani peene ki aadat ke sath besan ka balanced sevan pet ko swasth rakhta hai. Aap Subah Khali Pet Pani Pine Ke Fayde padh sakte hain.
Frequently Asked Questions (FAQs)
1. Besan ke gatte sakht (hard) kyu ho jaate hain?
Besan ka aata gundhte waqt tel (moyan) ya dahi na milane se, ya fir aate ko bahut zyada kda gundhne se gatte sakht ho jaate hain.
2. Besan ki sabji me dahi dalna kyu zaroori hai?
Dahi se sabji me halka khatta flavor aata hai, besan ka dry nature balance hota hai aur gravy ko rich texture milta hai.
3. Kya bina pyaz aur tamatar ke besan ki sabji ban sakti hai?
Haan, Rajasthani style me dahi, hing, jeera aur sukhe masalon ke sath bina pyaz-tamatar ke bhi bahut swadisht gatte ki sabji banti hai.
4. Besan ki sabji banane ke liye konsa tel sabse achha hota hai?
Sarso ka tel (mustard oil) besan ki sabji ke liye sabse best mana jata hai kyunki iska sharp flavor sabji me authentic desi taste lata hai.
5. Kya besan ke gatte ko fry karna zaroori hai?
Nahi, gatte fry karna optional hai. Lekin shallow fry karne se katli gravy me toot-ti nahi hai aur bahar se halki crunchy ho jati hai.
6. Besan ubalne wala pani gravy me dalna chahiye ya nahi?
Haan, use zaroor dalna chahiye. Us pani me besan ka nutrition aur flavor hota hai jo gravy ko natural thickness aur taste deta hai.
7. Kya besan ki sabji digestion ke liye bhari hoti hai?
Haan, besan thoda heavy hota hai. Isse bachne ke liye aate me ajwain aur hing ka istemal zaroor karein.
8. Besan ki sabji ko kitne din tak store kar sakte hain?
Fridge me ise air-tight container me 2 se 3 din tak store karke garam karke khaya ja sakta hai.
9. Thandi hone par sabji ki gravy bahut gaadhi ho jaye toh kya karein?
Sabji me thoda sa gunguna pani dalkar 2 minute dheemi aanch par pakayein, gravy bilkul normal ho jayegi.
10. Besan ki sabji ke sath kya khana sabse achha lagta hai?
Besan ki sabji garma-garam roti, puri, butter naan ya steamed rice ke sath bahut hi zabardast lagti hai.
