Rasaj (Chickpea flour dumpling)

rasaj_main Rasaj is a north Indian recipe very popular in Uttar pradesh.  Rasaj is mostly prepared for marraiges in this region. This besan sabzi is very similar to Gatte ki sabzi made in Rajashtan, the two primary differences are that in Rasaj, the besan is cooked in pan in halwa consistency unlike its rajahani counterpart, secondly Rasaj is made in tomato onion based curry. So today I bring to you classic recipe of besab ki sabzi, this is my moms recipe and since she is visiting me, I had to make Rasaj for her with my mix -o- match style.

Recipe type: Entree
Cuisine: Indian
  • 2 cups Besan (chickpeas flour)
  • 1 teaspoon Red chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • ½ teaspoon Asafetida powder
  • water as required
  • For Curry
  • 1 large onion (pureed)
  • 2 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 2 teaspoon coriander powder
  • 1 teaspoon tumeric powder
  • 1 teaspoon chilli powder
  • 2 teaspoon cumin powder
  • 1 teaspoon garam masala
  • ½ cup tomato paste
  • cilantro chopped for garnish
  1. Mix red chilly, turmeric, cumin powders and salt to Besan (Gram Flour)
  2. Add 11/2 cup of water to besan make a pancake like mixture.(add more water if required)
  3. Add 2 teaspoon oil in a non-stick pan and add this besan mixture when oil is ready
  4. Saute it to get to the consistency of Halwa
  5. Once done, spread it out on plate like Singhara halwa.
  6. After it it cooled, cut it in desired shape
  7. Heat 2 tablespoon in a pan, saute rasaj pieces for 4-5 minutes
  8. Heat 2 teaspoon oil in a pan, add onion, garlic cloves and chopped ginger paste
  9. Add dry spices, turmeric, coriander, cumin, red chilli powders
  10. mix with onion mixture and cook till masala leaves oil
  11. Next add the tomato puree to the onion mixture and cook for 3-4 minutes
  12. Add water to the masala and let it boil
  13. then add rasaj pieces when gravy starts to boil, cook for 5-7 minutes.
  14. Garnish with chopped cilantro/ hari dhania .
  15. Serve hot with Roti or Rice
  16. Enjoy !!


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  1. I somehow knew who the cook is for this one …Aunty is a amazing cook and it has rubbed on to you quite well Richa ..I will try this one soon

  2. Thanks Rehana, you made my day. Mummy makes this one really good. This is my humble attempt to copy her classic dish.

  3. BTW, I forgot , presentation is awesome !!!

  4. Richa Tiwary: hey! U know v Bengalis follow the same receipe but instead of besan v do it with chana dal paste! But yes the gravy do not have onion Ginger or garlic…its in true sense a veg recipe the recepie is called’dhokar dalna’!

  5. Wow good to know, Thanks Sanchari… I love besan recipes sweet and sour both. Kadhi, Besan subzi’s & Laddoo’s

  6. Looks so good !

  7. Congratulations!I have nominated you to “Liebster award”.

    Please grab it from http://shwethasyummykitchen.blogspot.com/2014/02/my-first-blog-award-liebster-award.html

  8. Omg I have been looking for Rasaj recipe, my aunt use to make yummy Rasaj … Can’t wait to try this one 🙂

    • thanks Swetha, this one is my mom’s recipe 🙂

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