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Besan Chutney

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Adjust Servings:
1/4 cup besan (gram flour)
1/4 cup khatta dahi (plain curd)
1/4 tsp kala namak (Black salt)
2 finely chopped hara mirch (Green chilis)
1 tsp chopped adrak (ginger)
2 tbsp chopped fresh dhaniya patta (coriander leaves)
1 tbsp chopped pudina patta (mint leaves)
1 pinch hing (asafetida)
1/2 tsp sarson (mustard seeds)
1 tsp plain Sugar
salt to taste
1 tbsp oil for cooking
2 cups of water

Nutritional information

58 g
22 g
6.7 g
786 mg
9 mg

Besan Chutney

  • Veg
  • 25 mins
  • Serves 4
  • Easy


How to make Fafda Chutney (Besan Chutney)

  • Make a paste of ginger along with green chilies, mint leaves, green coriander leaves.
  • To a bowl, add besan, dahi and 2 cups of water.
  • Blend the mixture until it becomes smooth with even consistency with a hand blender. Ensure that there are no lumps.
  • Heat 1 tablespoon oil in a medium size pan.
  • Once the oil is hot, add mustard seeds. When the seeds start to crack, add asafetida.
  • Add the mixture of besan followed by kala namak, sugar and normal salt, according to your taste and allow it to boil on a moderate flame.
  • Lower the flame when it starts boiling, and cook for around 5-7 minutes until earthy smell of gram flour goes away.
  • Stir often so that the mixture does not burn at the bottom of the pan and sticks to it.
  • Turn the flame off and add the paste consisting of ginger, chili, mint and coriander prepared earlier. Mix well and the chutney is ready to serve.


  • Fafda and jalebi combination is very popular in Gujarat. It is popularly prepared for Lord Rama on Vijaya Dashami.
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