Gujarati Capsicum Besan Starter Recipe

Lot Wala Marcha is a simple steamed starter or Farsan made in Gujarati homes with Capsicum and Besan.

Prep Time: 15 min
Cook Time: 5 min
Serves: 4

Ingredients:

2 Bell Peppers/Capsicum/Shimla Mirch  diced in large cubes
1 Cup Chickpea Flour/Besan
1 tsp Red Chili Powder
1 tsp Turmeric
1 tsp Cumin Powder
1 tsp Coriander Powder
Juice of one Lemon
2 tsp Sugar
Salt
2 tsp Oil – 1 tsp + 1 tsp
Mustard Seeds
1/8th tsp Asafoetida
Water – as needed

Method:

1. Chop the Bell Peppers in large cubes.
2. In a bowl, combine the following: Chickpea Flour, Red Chili Powder, Turmeric Powder, Cumin Powder, Coriander Powder,Salt,Sugar and Lemon Juice. Add 1 tsp oil and water and make a batter of thick consistency.
3.Add in the chopped Bell Peppers and mix.
4. Grease a Thali and pour the mixture in it.
5. Steam for 5 minutes on a medium flame.
6. Cut into square pieces when done.
7 For the tampering,heat 1tsp oil,add Mustard Seeds and Asafoetida and allow the seeds to splutter and sizzle.Pour this tampering on the capsicum squares.Serve hot with Chapatis.

Khandvi Recipe

Khandvi is a traditional Gujarati starter or Farsaan that is served at weddings. It is a soft roll made of gram flour and curd. Here is a easy recipe to make khandvi at home.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 20 Pieces

Ingredients

• 1 Cup Gram Flour (Besan)
• 1 Cup Curd
• 1tsp Turmeric Powder
• 1tbsp Green Chilli and Ginger paste
• 2tbsp oil
• 10 Curry leaves
• 2 tbsp Mustard Seeds
• 2 tbsp Sesame Seeds
• Grated fresh coconut (Optional)
• 2 tbsp Finely Chopped Coriander Leaves
• Salt to taste

 Method

1. Mix Besan, Yogurt, Salt, Chilli Ginger Paste and Turmeric Powder in a kadhai to form a medium consistency batter . Make sure that all the ingredients are mixed well together so that no lumps are remaining.
2. Cook the batter till you get a thick paste texture that does not stick to pan.
3. Once it is ready, spread the cooked better over the back of greased steel thaali very thinly with the flat spoon. You need to do this quickly while it is hot. It will not spread out well once it is cold.
4. Then neatly roll this about 10 inches long and cut in 3 inch wide pieces.You can add some red chilli powder if you want to make it a little spicy and colorful.
5. Heat the oil in small pan. Add Curry leaves, Mustard and Sesame seeds. Spread this tampering over the Khandvi with a spoon.
6. Garnish with shredded coconut and coriander leaves.