Sindh Ji RasoiA taste of home, preserved← Back to the recipe tableBesan Ji Koki
Breakfast · Sindhi
Besan Ji Koki
from the Sindhi table.
A savoury gram-flour crepe with onion, tomato, carrot, chilli and coriander, prepared for a festive Sindhi table.
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Written recipe
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Written recipe adapted from the Besan Jo Chilo chapter of the shared cookbook manuscript; the matching video is titled Besan Ji Koki.
Ingredients
- 1 cup besan (gram flour)
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1 small orange carrot, grated
- 1 small potato, grated, optional
- 2–3 green chillies, finely chopped
- 1/2 tsp cumin seeds
- A pinch of hing
- Fresh coriander leaves
- Salt to taste
- Oil or ghee for cooking
Method
- Combine the besan, onion, green chillies, cumin, tomato, carrot, optional potato, hing, coriander and salt.
- Add water gradually and whisk into a smooth pancake-like batter. Rest for 10–15 minutes, then adjust the consistency if needed.
- Heat a tawa and spread a few drops of oil or ghee.
- Pour a ladleful of batter and spread it into a thin crepe-like layer.
- Cook until the edges lift and the base turns golden. Add a little oil around the edges, flip and cook the other side until golden and crisp.
- Serve hot with yoghurt, pickle, chutney or a side salad.