Bombay Chutney | Besan Chutney Recipe (For Dosa, Poori)

Bombay Chutney or Besan chutney is easy chutney or side dish with poori, roti, paratha, dosa etc. This bombay chutney comes handy when you are bored of usual side dish with poori, paratha or don't have any vegetable in hand or instead of normal chutney try this bombay chutney with any dosa and you will love it, the combination works like a charm.

Bombay chutney why called bombay chutney I don't know but it's also known as besan chutney or kadalai maavu chutney and there are few variations in this chutney too some people don't add tomato, ginger-garlic paste, you can modify the chutney to suit your needs if wished.



When need only basic ingredients in this chutney or sabzi whatever you like to call, I served this with paratha, poori and some times dosa too this time it's with multi dal dosa and with everything it taste delicious. Try this chutney and let me know how you liked it.



You can check Chutney Recipes that you can try with this adai dosa.

• Coconut Coriander Chutney
• Carrot Chutney
• Onion Chutney
• Peanuts Chutney
• Onion Tomato Chutney
• Erra Karram | Red Chutney
• Allam Pachadi | Ginger Chutney
• Garlic Chutney
• Tomato Cilantro Chutney
• Peanut Sesame Chutney
• Coconut Garlic Chutney

Bombay Chutney | Besan Chutney Recipe

Easy, delicious bombay or besan chutney made with chickpeas flour, great accompaniment for poori, paratha, dosa etc

Author:	Priti	Category:	Accompaniment	Cuisine:	North Indian
Prep Time:	5 Mins	Cook Time:	20 Mins	Total Time:	25 Mins
Serves:	4 to 5

Ingredients:

• 1/2 Cup - Besan/Chickpeas Flour
• 1 - Large Onion
• 3 - Green Chilies
• 1 - Medium Tomato
• 1/2 tsp - Red Chili Powder
• 1/2 tsp - Turmeric Powder
• 4 Cups - Water
• To Taste - Salt
• 2 tbsp - Chopped Coriander Leaves
For Tempering/Tadka
• 1 tbsp - Oil
• 1/2 tsp - Mustard Seeds
• 1 tsp - Chana Dal
• 1 tsp - Urad Dal
• 5-6 - Curry Leaves
• 1 tsp - Ginger-Garlic Paste

Method:

1. Peel and finely chop onion, tomato, green chilies, coriander leaves. Mix besan with water without any lumps and keep aside.
2. In a pan or wok heat oil add mustard seeds and allow to splutter. Add urad dal, chana dal, curry leaves and saute until golden brown. Add chopped onion, ginger-garlic paste and mix well.

3. Saute onion until soft and translucent, add turmeric powder, red chili powder mix and cook for a minute. Add tomato, salt and cook till tomato gets mashed.

4. Now add besan batter and mix well. Cook in slow to medium flame until besan mixture comes to boil and starts thicken and raw smell goes, do stir in intervals. Add coriander leaves mix and off flame when desire consistency reached (chutney will thicken when it cools too so don't thicken it very much while cooking).

Serve hot, warm with paratha, poori, dosa.

Variations

• You can skip tomato if you wish or don't have tomato at hand. 
• Off flame once besan mixture gets cooked and not thicken very much as it's get thicken once it's cooled.
• If your chutney is thicken you can dilute with water and heat for 2 minutes.

Easy and delicious side dish perfect with poori, paratha, roti and even dosa.
 

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