#MD26 Besan ki Ajwaini katlee is my mother’s favourite traditional recipe ,because The star ingredient, Ajwain (Carom seeds), isn’t just for flavor. In traditional Indian cooking, besan (gram flour) can sometimes be heavy on the stomach. Mothers often favor this recipe because the ajwain acts as a natural digestive aid, while its distinct, earthy aroma perfectly complements the nuttiness of the roasted besan. Besan ki Ajwaini katlee can be served as snack.
Dissolve or mix besan with water.
In pan heat ghee, add, asafoetida, ajwain,curry leaves and 2red chillies, finely slited .
Reserve half of this for garnish.
Then add water-besan mixture, stirring constantly to avoid the lumps.
Add salt and chilli powder and mix well.
Cook for 5 minutes or until besan is cooked and thick enough to set.
Grease a thali and set the mixture in it.
Garnish with coriander leaves, chilli oil of tarka,,red chillies slited and curry leaves. When cool cut into diamonds shape.
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