Besan ke Gune

Name: Besan ke Gune
Total time: 4 h
Yield: 2 servings
Cuisine: Rajasthani
Ingredients: 120 g gram flour; 80 g split skinless black gram (dhuli urad dal); 2.5 g cumin seeds; ¼ tsp asafoetida (hing); 2 tsp black peppercorns; 1½ tsp red chilli powder; 1 tsp salt; 1 tsp carom seeds (ajwain); ¼ tsp baking soda; 4 g dried fenugreek leaves (kasuri methi); 2 tbsp oil

Rajasthani deep-fried gram flour and urad dal snacks shaped into small cylinders and crisped until golden.

240 min 514 kcal/serving serves 2

514kcal25gprotein63gcarbs19gfat

Sanjeev KapoorView the original on sanjeevkapoor.com More from Sanjeev Kapoor on Mello

🌾gram flour

🥣split skinless black gram (dhuli urad dal)

🫙cumin seeds

🫙asafoetida (hing)

🧂black peppercorns

🌶️red chilli powder

🧂salt

🥣carom seeds (ajwain)

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About Sanjeev Kapoor

Indian chef, restaurateur, and television host known for popularising regional Indian cuisine

Sanjeev Kapoor is an Indian chef, restaurateur, and prolific cookbook author who became one of the country's most recognisable culinary figures through his long-running television show Khana Khazana. He has authored numerous cookbooks, founded the FoodFood television channel, and operates restaurants including The Yellow Chilli, built around accessible Indian home and regional cooking.

His cooking draws on Indian regional traditions, from Punjabi and Gujarati dishes to South Indian and Mughlai preparations, built on spice blends, tempering techniques like tadka, and slow-cooked curries. He is known for translating restaurant-style Indian dishes into recipes workable in a home kitchen, favouring clear steps and commonly available ingredients over elaborate technique.

23 recipes on Mello, imported from sanjeevkapoor.com, mostly Indian and South Indian.