Name: Aani basar ( fried chickpea dumplings in onion tomato gravy) recipe by Anjali Valecha at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: for the aani; 1 cup besan; 3 tbsp oil; 1 tbsp Poppy seeds; 1/2 tsp red chilli powder; 1/2 tsp garam masala powder; 1/2 tsp turmeric powder; 1 small onion; Salt, according to taste; For the Gravy; 1 medium sized onion; 1 tbsp ginger garlic paste; 2 medium tomatoes; 2-3 green chillies; 1-1/2 cup water; 1 tsp red chilli powder; 1 tsp Coriander powder; 1 tsp cumin powder; 1 tsp garam masala powder; Salt, according to taste; oil, for frying aani; coriander, for garnish

ABOUT Aani basar ( fried chickpea dumplings in onion tomato gravy) RECIPE

Aani in Sindhi means fish roe ( fully ripe internal egg masses of fish and certain other marine animals). Like caviar, it is one of the preferred Sindhi delicacies. This is the vegetarian version of fish roe, where besan aani or chickpea flour dumplings are fried and then cooked in an onion tomato gravy ( basar is onion in Sindhi). A delectable dish in Sindhi cuisine and must try once at least.

Ingredients Serving: 2

for the aani
1 cup besan
3 tbsp oil
1 tbsp Poppy seeds
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1 small onion
Salt, according to taste
For the Gravy
1 medium sized onion
1 tbsp ginger garlic paste
2 medium tomatoes
2-3 green chillies
1-1/2 cup water
1 tsp red chilli powder
1 tsp Coriander powder
1 tsp cumin powder
1 tsp garam masala powder
Salt, according to taste
oil, for frying aani
coriander, for garnish

Instructions

First of all, to make aani add salt and red chilli powder to a small onion cut fine and leave aside for 5 mins.
When this onion gets soft, mix all other ingredients of aani to it, besan, oil, turmeric powder, poppy seeds and garam masala powder. use little water at a time to make a slightly hard dough.
Make aani out of this dough, you can make any shapes circle, oval or rectangle. I made 2 logs and then cut them into rectangular pieces
Deep fry these aani at low to medium flame in a wok.
To prepare gravy ,take oil in a pan and add onion to it.
When onion turns a little light brown, add ginger garlic paste and cook for a min. Then add tomatoes and mix well.
Add in all the dry spices, red chilli powder, coriander powder, cumin powder, salt and cut green chillies to this mix.
let the tomatoes cook for 5 mins or so till they get soft, then add water.
When the water comes to boiling, add the aanis to the gravy and turn the flame to low.
Let the aanis cook in the gravy for 10-15 mins till they get soft.
Sprinkle some garam masala powder on the gravy and turn the gas off.
Garnish with coriander and serve hot with hot Sindhi phulkas or roti.

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