Name: Zafrani Shakarkandi aur Besan Dum Lapet
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: FOR THE BESAN LAPET (WRAP):; 1 cup (120g) Besan (gram flour); 1/2 tsp Ajwain (carom seeds); Pinch of Hing (asafoetida); 1/2 tsp Salt, or to taste; 1.5 cups Water, or as needed for a smooth batter; 2 tbsp Groundnut oil, for pan-frying; FOR THE AWADHI BESAN KOFTA & SHAKARKANDI DUM FILLING:; FOR THE BESAN KOFTA:; 1/2 cup (60g) Besan (gram flour); 1/4 cup finely chopped Onion; 1 Green chilli, finely chopped; 1/2 tsp Ginger-garlic paste; 1/4 tsp Salt; 2 tbsp Groundnut oil, for shallow-frying; FOR THE DUM GRAVY:; 1 tbsp Groundnut oil; 1 medium (150g) Sweet potato, peeled and diced into 1/2-inch cubes; 1/2 cup finely chopped Onion (optional, for a milder gravy, use less or skip); 1 tbsp Ginger-garlic paste; 1-2 Green chillies, slit lengthwise; 8-10 Cashews, soaked in warm water for 30 mins and ground to a smooth paste; 1/2 tbsp Poppy seeds (khus khus), soaked in warm water for 30 mins and ground to a smooth paste; A few strands of Saffron, soaked in 2 tbsp warm water; 1/4 tsp Green cardamom powder; 1/8 tsp Mace powder (javitri); A tiny piece (approx. 1cm) Stone flower (dagad phool); 1/4 tsp White pepper powder; 1 tsp Rose water; 1/2 tsp Salt, or to taste

The Preparation

Step 1

1. PREPARE THE BESAN LAPET BATTER: In a bowl, combine 1 cup besan, ajwain, hing, and salt. Gradually whisk in 1.5 cups water to form a smooth, lump-free batter of medium-thin consistency (like a crêpe batter). Let it rest for 10 minutes.

Step 2

2. PREPARE THE BESAN KOFTA: In a separate bowl, mix 1/2 cup besan, finely chopped onion, chopped green chilli, 1/2 tsp ginger-garlic paste, and 1/4 tsp salt. Add just enough water (about 1-2 tbsp) to form a firm dough. Divide the dough into 10-12 small, bite-sized balls.

Step 3

3. SHALLOW-FRY THE KOFTA: Heat 2 tbsp groundnut oil in a small pan over medium heat. Gently shallow-fry the besan kofta balls until golden brown and cooked through, about 5-7 minutes. Remove and set aside on a paper towel to drain excess oil. These provide the 'deep-fried' texture.

Step 4

4. START THE DUM GRAVY: In a wide, heavy-bottomed pan or Dutch oven, heat 1 tbsp groundnut oil over medium heat. Add the diced sweet potato and sauté for 3-4 minutes until lightly browned. Remove and set aside.

Step 5

5. BUILD THE AROMATIC BASE: In the same pan, if using, add chopped onion and sauté until translucent (about 5 minutes). Add ginger-garlic paste and slit green chillies, cooking for another 2 minutes until fragrant. Add the cashew and poppy seed pastes, stirring constantly for 3-4 minutes until the raw smell disappears and the paste thickens.

Step 6

6. ADD SPICES & DUM COOK: Stir in the saffron (with its soaking water), green cardamom powder, mace powder, stone flower, white pepper powder, and salt. Cook for 1 minute. Add 1/4 cup water or broth, bring to a gentle simmer. Gently add the shallow-fried besan kofta and sautéed sweet potato cubes.

Step 7

7. DUM COOK THE FILLING: Cover the pan tightly with a lid, or seal with dough (traditional dum method). Reduce heat to low and cook for 8-10 minutes, allowing the flavors to meld and the sweet potato to become tender. Remove stone flower piece if visible. Stir in rose water and half of the fresh coriander.

Step 8

8. COOK THE BESAN LAPET: Heat a non-stick tawa or flat griddle over medium-high heat. Lightly grease with 1/2 tsp groundnut oil. Pour a ladleful of the besan batter onto the hot tawa and spread it evenly into a thin, round lapet (about 6-7 inches in diameter). Drizzle 1/2 tsp groundnut oil around the edges. Cook until the bottom is golden brown and crispy, and the edges begin to lift (approx. 2-3 minutes). Flip and cook the other side for 1-2 minutes until golden. Repeat for the second lapet.

Step 9

9. ASSEMBLE & SERVE: Place a warm besan lapet on a plate. Spoon a generous portion of the Awadhi Besan Kofta & Shakarkandi Dum Filling in the center. Fold the lapet over or roll it up tightly. Garnish with remaining fresh coriander. Serve immediately.