As soon as I got married into a Gujarati family, I got to explore into their most delicious breakfast options! I have never had any fried food for breakfast before, but trust me, more than the main breakfast dishes, this accompaniment that came with it all lured me the most!
A delicious dip made from yogurt and mint leaves. Works wonders as a dip for any and everything!
very simple and a delicious recipe!
10 - 15 Minutes
20 - 25 Minutes
1/4 cup, preferably sour
1/4 tsp (sanchal)
1 - 2, chopped
1 tsp, chopped
2 tbsp, chopped
1 tbsp, chopped
1.5 tbsp, powdered
Make a fine paste of ginger, green chillies, coriander leaves, mint leaves and set aside.
Whisk the yogurt and water together and slowly add the besan to it, making sure no lumps are left. If needed use a hand mixer / blender to ensure it forms a smooth paste.
Heat oil in a pan, add mustard seeds, allow them to crackle, then add hing.
Add prepared mixture of gram flour followed by black salt and normal salt (according to your taste) and let it boil over medium flame.
When it starts to boil, reduce the flame to low and cook until raw smell of gram flour goes for around 5-7 minutes. Stir occasionally to prevent mixture from sticking and burning at bottom of a pan.
Turn off flame and add ginger-chilli-mint-coriander paste (prepared in step 1) and mix well.
It is a great accompaniment to any Indian snack which calls for chutney.
If you like more diluted chutney, then add 1/2 cup more water before turning off the flame; cook for a little longer over medium flame and adjust salt according to it.
If you do not like flavour of mint, then you can avoid it.
You can adjust the quantity of chilli and ginger to make it as spicy as you like.