For Batter:

  • Besan (Gram Flour) 1 Cup (250 Grams)
  • Namak (Salt) To Taste or 1 Tsp
  • Lal Mirch (red chili powder) 1 Tsp
  • Garam Masala 1/2 Tsp
  • Haldi (Turmeric Powder) 1/2 Tsp
  • Pani (Water) As Required
  • Dhaniya (Coriander)

For Gravy:

  • Tail (Oil) 1/2 Cup
  • Rai Dana (Mustard Seeds) 1 Tsp
  • Pyaz (Onion) 1 Large
  • Lehsn Adrak Paste (Ginger Garlic Paste) 1 Tbsp
  • Lal Mirch Powder (Red Chili Powder) 1-1/2 Tsp
  • Namak (Salt) 1 Tsp
  • Haldi (Turmeric Powder) 1/2 Tsp
  • Dhaniya Powder (Coriander) 2 Tsp
  • Garam Masala 1 Tsp
  • Dahi (Yogurt) 4 Tbsp
  • Pani (Water) 1/2 Cup


For Batter/ Altay Paltay:

In bowl, add gram flour, salt, red chili powder, garam masala, turmeric powder, mix it well.

Add water gradually to make batter.

In non stick pan, add batter, spread with the help of spoon and cook on low flame for 1-2 minutes.

Sprinkler coriander and fold it.

Make remaining similarly.

Cut into 3 pieces once done.

For Gravy:

In wok, add oil, mustard seeds and fry for 1-2 minutes.

Add granded/ grated onion and fry until translucent.

Add ginger garlic paste, red chili powder, salt, turmeric powder, garam masala, coriander powder and 2-3 tbsp water and cook for 2-3 minutes.

Add yogurt, half cup water and cook for 10 minutes.

Add Altay Paltay carefully, cover it and cook on steam for 10 minutes.

Sprinkler coriander and green chilies. Enjoy!

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