Chhatu Besara


For the batter:

  • Mushroom- 200gm
  • Potatoes- 2 pieces, diced
  • Garlic- 1 big sized
  • Black mustard seeds- 100gm
  • Cumin seeds- 2 tbsp
  • Dried red chillies- 4-5 pieces
  • Green chilies- 2 pieces
  • Turmeric powder- 1⁄2 tbsp
  • Salt as per taste
  • MDried mango- 2-3 pieces
  • Mustard oil- 50gm
  • Panch phoron- 1⁄2 tbsp
  • Water- 2 cups
  • Coriander leaves- for garnishing


  • The potatoes are washed, peeled and diced. The mushrooms are chopped and washed in turmeric water. The potatoes and mushrooms are sautéed in mustard oil and seasoned with salt and turmeric powder.
  • Next a fine paste of the black mustard seeds, cumin seeds, dried red chillies and garlic is made.
  • The wok is heated again and panch phoran is spluttered in smokey mustard oil. The green chillies are slit and added. To it is added the mustard seed mixture, turmeric powder and salt. The mixture should not be overcooked. When it is done, the sautéed potatoes and mushrooms are added. In next two minutes, water is added and the mixture is allowed to simmer. The dried mango pieces are added and just after a boil, coriander leaves are added.
  • The chatu besara is ready to be served hot with Indian flat bread or boiled rice.

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