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Besan Ki Machhli

Contributed by:
Sudha Shrivastav
Sudha Shrivastava, Housewife


Besan (gram flour) - 1 cup
Haldi Powder - 1 and a 1/2 tsp
Garlic Paste - 1 tbsp
Yellow Mustard Paste - 1 tbsp
Red Chilli Powder - 1 tsp
Tomato - 2
Methi - 1/2 tsp
Mustard Seeds - 1/2 tsp
Mustard Oil - 25 ml
Salt to taste

Method of Preparation

1. Make a medium consistency paste of besan with water.
2. Add 1/2 tsp haldi, salt and a little garlic paste. Mix well.
3. Heat a frying pan or tawa and spread a little oil on it.
4. Pour about 1 tbsp of paste on tawa and spread evenly to make "bhabhri" or "chhilka".
5. When one side is done, fold it into three layers and cut it into 3-4 pieces on tawa itself.
6. Cook for few minutes turning bhabhri pieces occasionally.
7. Heat oil in a kadahi. Add methi and mustard seeds.
8. When crackling begins, add garlic paste and mustard paste.
9. Stir vigorously and cook. Add haldi, tomato and salt. Stir and cook for some more time.
10. When masala is ready, add a cup of water and let it boil for sometime.
11. Drop bhabhri pieces in the thickened gravy. Besan Ki Machhli is ready for eating.

Notes & Tips

1. This preparation tastes like fish curry traditionally made in Bihar and therefore it is
    called "Besan Ki Machhli".