Uploaded June 2026 | Updated September 2026, 3 weeks ago
Sindhi-style Besan Ki Sabzi ✨ A unique and much-loved staple in many Sindhi households. Perfectly fried, flavourful besan tikkis are cooked in a simple dry onion-tomato gravy with everyday spices, creating a sabzi that’s incredibly comforting and satisfying.
It’s one of those humble recipes that proves simple ingredients can make something truly special. Enjoy it with roti or sindhi dodo, either way, it tastes delicious. The full written recipe is mentioned below in the description. Do give it a try. Happy Cooking! ❤️
Crafted with care. Rooted in tradition. Designed to last 🤎 Our Wooden Masala Dani blends timeless craftsmanship with everyday functionality, keeping your spices fresh and your kitchen elegant.
Add a touch of heritage to your cooking ❤️
🛒 Available now:
Website: curaahome.com/products/curaa-wooden-masala-dani
Amazon: amzn.in/d/8ixtD2f
Full written recipe - Seyal Besan ki Sabzi
Prep Time: 10-15 minutes
Cooking Time: 25–30 minutes
Serving: 3-4 people
Ingredients:
Besan Tikki
BESAN | बेसन 100 GRAMS
ONION | प्याज़ 1 SMALL SIZED (CHOPPED)
GREEN CHILLI | हरी मिर्च 1 NO (CHOPPED)
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर A PINCH
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
BAKING SODA | बेकिंग सोडा 1/8 TSP
OIL | तेल 2 TBSP
ANARDANA | अनारदाना 1 TSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
WATER | पानी 1–2 TBSP
OIL | तेल AS REQUIRED (FOR SHALLOW FRYING)
Seyal Masala
OIL | तेल 1–2 TBSP
ASAFOETIDA | हींग A PINCH
ONION | प्याज़ 3 MEDIUM SIZED(CHOPPED)
TOMATO | टमाटर 2 MEDIUM SIZED(CHOPPED)
GREEN CHILLI | हरी मिर्च 1–2 NOS(CHOPPED)
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
ROASTED CUMIN POWDER | भुना जीरा पाउडर 1 TSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Besan Tikki
Start by making the tikki dough. Take a large bowl and add besan, chopped onion, green chilli, salt, turmeric, Kashmiri red chilli powder, baking soda, oil, anardana, and fresh coriander. Mix everything together well.
Add water gradually, a splash at a time, and knead into a tight dough. It should be firm and hold its shape; don't add too much water.
Take a small portion of dough and shape each one into a round, flat tikki. Press them gently so they are even in thickness.
To fry, heat oil in a pan to around 160–165°C. Once the oil is at temperature, carefully add the tikkis in and fry on medium-low flame. Keeping the flame medium-low is important here so the besan cooks through from the inside while the outside turns light golden brown. After 4–5 minutes you will see them puff up and colour nicely.
Once light golden, transfer them to a strainer to drain.
Seyal Masala
Heat a kadhai and add oil. Once hot, add hing and let it sizzle briefly. Add the chopped onions, stir, and cook on high flame until they soften and turn pink.
Add the chopped tomatoes, green chillies, salt, turmeric, Kashmiri red chilli powder, coriander powder, and roasted cumin powder. Mix well and cook the masala for 2–3 minutes until onion and tomatoes release the water.
Gently pace the fried tikkis into the masala. Cover the kadhai, lower the flame completely, and let everything steam together for 8-10 minutes. This is what allows the tikkis to absorb all the masala and soften from inside.
Once done, open the lid and mix gently, coating each tikki well with the masala. Taste and adjust salt (if required). Add fresh coriander and mix lightly.
Your Sindhi-style Seyal Besan ki Sabzi is ready. Serve hot with roti/phulka or sindhi dodo.
#YFL #SanjyotKeer #besankisabji #seyalbesankitikki
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Besan Tikki Mixture 1:15
Shaping & Frying Tikkis 2:50
Cooking Seyal/Sabzi 4:42
Final Steps 6:38
Plating 8:34
Outro 9:56
Sindhi-style Besan Ki Sabzi ✨ A unique and much-loved staple in many Sindhi households. Perfectly fried, flavourful besan tikkis are cooked in a simple dry onion-tomato gravy with everyday spices, creating a sabzi that’s incredibly comforting and satisfying.
It’s one of those humble recipes that proves simple ingredients can make something truly special. Enjoy it with roti or sindhi dodo, either way, it tastes delicious. The full written recipe is mentioned below in the description. Do give it a try. Happy Cooking! ❤️
Crafted with care. Rooted in tradition. Designed to last 🤎 Our Wooden Masala Dani blends timeless craftsmanship with everyday functionality, keeping your spices fresh and your kitchen elegant.
Add a touch of heritage to your cooking ❤️
🛒 Available now:
Website: curaahome.com/products/curaa-wooden-masala-dani
Amazon: amzn.in/d/8ixtD2f
Full written recipe - Seyal Besan ki Sabzi
Prep Time: 10-15 minutes
Cooking Time: 25–30 minutes
Serving: 3-4 people
Ingredients:
Besan Tikki
BESAN | बेसन 100 GRAMS
ONION | प्याज़ 1 SMALL SIZED (CHOPPED)
GREEN CHILLI | हरी मिर्च 1 NO (CHOPPED)
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर A PINCH
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
BAKING SODA | बेकिंग सोडा 1/8 TSP
OIL | तेल 2 TBSP
ANARDANA | अनारदाना 1 TSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
WATER | पानी 1–2 TBSP
OIL | तेल AS REQUIRED (FOR SHALLOW FRYING)
Seyal Masala
OIL | तेल 1–2 TBSP
ASAFOETIDA | हींग A PINCH
ONION | प्याज़ 3 MEDIUM SIZED(CHOPPED)
TOMATO | टमाटर 2 MEDIUM SIZED(CHOPPED)
GREEN CHILLI | हरी मिर्च 1–2 NOS(CHOPPED)
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
ROASTED CUMIN POWDER | भुना जीरा पाउडर 1 TSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Besan Tikki
Start by making the tikki dough. Take a large bowl and add besan, chopped onion, green chilli, salt, turmeric, Kashmiri red chilli powder, baking soda, oil, anardana, and fresh coriander. Mix everything together well.
Add water gradually, a splash at a time, and knead into a tight dough. It should be firm and hold its shape; don't add too much water.
Take a small portion of dough and shape each one into a round, flat tikki. Press them gently so they are even in thickness.
To fry, heat oil in a pan to around 160–165°C. Once the oil is at temperature, carefully add the tikkis in and fry on medium-low flame. Keeping the flame medium-low is important here so the besan cooks through from the inside while the outside turns light golden brown. After 4–5 minutes you will see them puff up and colour nicely.
Once light golden, transfer them to a strainer to drain.
Seyal Masala
Heat a kadhai and add oil. Once hot, add hing and let it sizzle briefly. Add the chopped onions, stir, and cook on high flame until they soften and turn pink.
Add the chopped tomatoes, green chillies, salt, turmeric, Kashmiri red chilli powder, coriander powder, and roasted cumin powder. Mix well and cook the masala for 2–3 minutes until onion and tomatoes release the water.
Gently pace the fried tikkis into the masala. Cover the kadhai, lower the flame completely, and let everything steam together for 8-10 minutes. This is what allows the tikkis to absorb all the masala and soften from inside.
Once done, open the lid and mix gently, coating each tikki well with the masala. Taste and adjust salt (if required). Add fresh coriander and mix lightly.
Your Sindhi-style Seyal Besan ki Sabzi is ready. Serve hot with roti/phulka or sindhi dodo.
#YFL #SanjyotKeer #besankisabji #seyalbesankitikki
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Besan Tikki Mixture 1:15
Shaping & Frying Tikkis 2:50
Cooking Seyal/Sabzi 4:42
Final Steps 6:38
Plating 8:34
Outro 9:56
