Explore the world of Indian cuisine with our enticing recipe for Vegan Besan Methi, a delightful side dish that celebrates the earthy and aromatic flavors of fresh fenugreek leaves. This vegetarian masterpiece combines the robust bitterness of fenugreek with the nutty richness of chickpea flour (besan), resulting in a harmonious medley of tastes and textures that will elevate your dining experience.

This Recipe is free from :

• Wheat
• Peanuts
• tree nuts
• dairy
• casein
• soy
• egg
• sesame
• fish
• shellfish

Ingredients For Vegan Besan Methi Recipe -

1. Methi / Fenugreek leaves - fresh - 2 cups
2. Besan / Chickpea flour - 1/4 cup
3. Vegetable oil - 1 TBSP
4. haldi / turmeric powder - 1 Tsp
5. Red chili powder - 1 Tsp
6. Coriander - cumin seeds powder - 1 Tsp
7. Hing / Asafoetida - 1/2 Tsp
8. Mohri / Black Mustard Seeds - 1 TSP
9. Jerra / Cumin seeds - 1 Tsp
10. Garlic - finely chopped - 3-4 cloves
11. finely chopped onion - 1/2 cup
12. Water - 1/4 cup
13. Salt to taste

Method -

1. Heat a pan on medium heat. Once hot, add oil.
2. Add mustard seeds. Once they splitter add cumin seeds.Once they splitter add hing powder.
3. Add finely chopped garlic. Saute for a minute. Add finely chopped onion and saute till they turn translucent.
4. Add methi leaves and mix well.
5. Add turmeric powder, red chili powder, coriander-cumin powder, and salt to taste. Mix well. Add besan (chickpea flour) and mix well. Make sure there are no lumps.
6. Sprinkle a few drops of water, cover, and cook for 2-3 minutes.
7. Repeat step 6 one more time or till the besan is cooked or the nutty flavor of besan is gone.
8. Serve hot with Roti.