| 1 | Mix chickpea flour with a little bit of water at a time, until you have a thick batter. |
| 2 | Add salt and garlic powder. |
| 3 | Put a skillet over a low heat and heat oil. |
| 4 | Drop ?teaspoon of batter at a time into the oil. |
| 5 | When it turns golden brown, it it done and with a srainer pick up the besan and put it on a dry pan. |
| 6 | Cut potatoes in small pieces and put them in a bowl. |
| 7 | Chop onion up and saute with 1 tablespoon of leftover oil. |
| 8 | Add coriander, cumin, turmeric, and mustard powders. |
| 9 | Add potatoes and mix thoroughly. |
| 10 | Add ?cup of water. |
| 11 | Cut ginger into very small pieces and add to the curry. |
| 12 | While the curry is cooking, cut the tomato and add to the pan. |
| 13 | Put cover on. |
| 14 | When potato feels soft, add fried besan to the curry. |
| 15 | Add salt. |
| 16 | The time you drop the potato in the pan to the time you drop the fried besan into the pan should not be more then 15 minutes. |
| 17 | As always, in indian cooking it is the preparation that takes time, not the cooking itself. |
| 18 | Serve warm as a side dish. |
| 19 | Anadi naik in "vegetarian journal reports" |
