Garari

Name: Garari
Yield: 2 garari
Cuisine: Thathai Bhatia (Sindhi)
Ingredients: ½ cup gram flour (besan); 30 ml water (add a little more if needed for a pourable batter); 2 green chillies; ½-inch piece ginger; 4 tbsp oil; Salt, to taste; 1 pinch asafoetida (hing); 1 tbsp coriander leaves; Juice of ½ lime; 1 medium tomato (optional); 1 tbsp finely chopped mint leaves (optional)

Spiced gram flour pancake

Makes2 garari

Timeabout 35 min

A griddle-cooked gram-flour (besan) pancake loaded with green chilli, ginger, coriander, lime juice and optional tomato and mint, shallow-fried with oil poured round the edges. Spicy, tangy (tikho, khatto); served hot or cold, usually as a dinner accompaniment.

Method

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In a vessel, mix the gram flour, water and 1 tbsp of the oil into a thick batter of pouring consistency.
Finely chop the green chillies, ginger, coriander leaves and tomato. Add them to the batter together with all the other remaining ingredients except the oil, and mix the batter thoroughly.
Heat a griddle on a medium flame and spread 1 tsp oil evenly over it. Spread half the batter evenly on the griddle. Pour a little oil around the edges of the spread batter and let it cook.
Turn the garari over and cook both sides until golden brown.
Repeat with the remaining batter.

My notes

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My notes on Garari

Tips and variations

Tomato and mint are optional. Some cooks add mint for more flavour, a little yogurt water to the batter for tang, or a little extra lime juice for sourness.

Serve with

Hot or cold, with tomato ketchup or Dharan ji chutney; usually served at dinner as an accompaniment.

Recipes mentioned here

Dharan ji ChutneyCoriander chutney (tikhi)Chutneys, pickles & drinks

Nutrition

Estimated

Per garari

410 kcal

Protein: 9 g
Carbohydrate: 25 g
Fat: 31 g

The recipe makes 2 garari.

Whole recipe

810 kcal

Protein: 18 g
Carbohydrate: 50 g
Fat: 61 g

Everything in the ingredients list.

These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate

Where this recipe comes from

Recipe from Panja Khada by Bharat and Deepa Chachara.

See the original recipe and photos