We Indians are extremely fond of chickpea flour. We use it to make pancakes, steamed cake, fritters, batter for fritters and curry too. Whenever one talks of Indian chickpea curry, instantly your mind drifts to the famous Gatte ki Sabzi. It’s a Rajasthani specialty where the chickpea flour dumplings are boiled and then cooked in creamy yogurt gravy. What I have for you today is my mother in law’s specialty, Besan ki Sabzi (Chickpea Cake Stir Fry). You will definitely get the earthy chickpea flavor but it’s cooked in a whole different way.
It's amazing how I like to challenge myself in the kitchen these days. It's like a fun workout for me. Sometime the exercises ends in a fabulous result which makes my day a whole lot brighter and sometime, there are those bad times when I cry...almost like a kid! The unsuccessful experiment creates a disaster and mess in the kitchen that makes me really mad! But thankfully it makes me more curious and stubborn. Call it attitude if you may, but it helps me to finally nail the dish!