Rainy Season Recipes with Apple Besan & Coarse Besan

Rain is here and we’re loving it! The smell of rain, the sight of the droplets falling on the ground… with snacks that are crispy and sweet! We’ve named besan as the official food partner. Read Top 3 Monsoon Recipes with Apple Foods to make pakoras, samosas and crispy pyaaz kachoris because this weather simply calls for it. We are here with the next three recipes to make with the cult-favourites Apple Besan and Apple Coarse Besan. 

Gatte ki sabji


For gatte: 

2 cups Apple besan 

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/4 tsp turmeric powder

1/4 tsp ajwain

1/4 tsp hing asafoetida

1 tbsp curd




gatte ki sabji recipes

For sabji:

2 tbsp cooking oil

1 tsp jeera

1 onion, chopped

1 tsp ginger

2-3 cloves garlic, chopped

1 green chilli, chopped 

1/2 tsp red chili powder

1 tsp coriander powder

1/4 tsp turmeric powder

1 tsp garam masala

1 cup tomatoes, chopped

1 cup curd 



Fresh coriander leaves (for garnish)

  1. In a bowl, add Apple besan, red chilli powder, coriander powder, turmeric powder, ajwain, hing, oil, curd, and salt.
  2. Gradually add water and knead into a dough. Let it rest for 15-20 minutes.  
  3. Make cylindrical rolls of the dough. 
  4. In a pan, boil water and gently put the rolled gatte in the boiling water.
  5. Let it cook for 10 minutes until they come to the surface.
  6. Remove them and put them in cold water to harden them up a little. Set them aside.

Making the sabji:

  1. In a pan, heat oil and add jeera. Let it splutter. 
  2. Add onion and cook. Add ginger, garlic, and green chilli and cook for 2-3 minutes. 
  3. Add red chilli powder, coriander powder, turmeric powder, and garam masala. Mix well. 
  4. Add tomatoes and cook for 8-10 minutes. 
  5. Add water and bring it to a simmer. 
  6. Add the curd and mix well. 
  7. Take the cooked gatte and cut them into small pieces and add in the gravy. Let it cook for 5-6 minutes. 

Garnish with fresh coriander leaves and serve hot with roti or paratha!

Mohanthal/ Besan burfi


3 cups Apple coarse besan 

1/4 cup ghee

1/4 cup milk

1 1/2 cups sugar

1/4 tsp cardamom powder 

Chopped nuts (optional)

apple besan mohanthal

  1. In a bowl, add Apple coarse besan and melted ghee. Mix well to create a crumbly texture. 
  2. In a pan, heat ghee and add milk. Let it come to a simmer.
  3. Add the besan mixture and stir continuously to avoid lumps. 
  4. Reduce the heat and let it cook for 15 minutes, stirring, until the mixture becomes brownish in colour. 
  5. Add the sugar and cardamom powder and stir for another 5 minutes. 
  6. In a baking tray or tray, grease it with ghee and add the besan mixture and spread it evenly. Sprinkle the chopped nuts. 
  7. Let the mohanthal cool down for about 2-3 hours. 

Cut the mohanthal in squares and eat away!



2 cups Apple besan 

1/2 tsp salt

1/4 tsp red chilli powder 

1/4 tsp hing 


Oil for frying

Sev maker

sev from apple besan

  1. In a bowl, add Apple besan, salt, red chilli powder and hing. 
  2. Add water and knead the dough. The dough should not be sticky but should hold its shape when pinched. Let it rest for 15-20 minutes.
  3. Heat oil in a pot for frying. 
  4. In the sev maker, attach the desired perforated disc. Fill the chamber with dough.
  5. Hold the sev maker over the hot oil and press handle to remove the sev. Keep moving in circular motions to create noodle-like strands of sev. 
  6. Fry for 2-3 minutes until they turn golden brown. 
  7. With a slotted spoon, remove fried sev and drain the oil.

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