Besan ke Gatte Recipe
Besan Gatte is a Rajasthani specialty. Along with being a special dish, it is also very scrumptious to eat. You'll surely like eating this sabzi whether you live in Rajasthan or outside the state. So, come let's make gatte sabzi for today.
हिन्दी में पढिये : Besan ke Gatte Recipe
Ingredients for Besan ke Gatte
For making Gatte:
- Gram flour - 200 grams (1.5 cups)
- Oil - 1 tbsp
- Curd - 2 tbsp
- Food soda - 1 pinch
- Salt - to taste (1/2 tsp)
For making the gravy
- Tomato - 3 to 4 (medium size)
- Green chilly - 2
- Ginger - 1 inch long piece
- Fresh curd - 1/2 cup
- Cream - 50 grams (1/4 cup)
- Oil - 2 to 3 tbsp
- Asafoetida - 1 pinch
- Cumin seeds - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Coriander powder - 1 tsp
- Red chilly powder - less than 1/4 tsp
- Garam masala - less than 1/4 tsp
- Salt - to taste
- Green coriander - 2 to 3 tbsp (finely chopped)
How to Make Besan ke Gatte
Strain the gram flour in a bowl and add oil, salt, curd and soda to it. Mix well. If required, add little amount of water and knead a soft dough same required for making paranthas. Cover and keep aside the dough for 10 minutes to set. Now make small lumps from the dough and make them into 1/2 or 0.75 inch diameter and 3 to 4 inch long rolls. Likewise prepare rolls from rest of the dough.
Take 5 cups of water in a vessel (keep the amount good so that these gram flour rolls can be drenched to it easily) and place it on flame for heating. When water starts boiling, place the rolls to it and let them simmer for 10 minutes. After this turn off the flame. Take out the gatte from water with help of a sieve and place them over a plate. This left over water can be used for making the gravy.
Once the gatte cools, cut them into 1/2 inch chunks. Gatter for making sabzi are ready.
Finely ground tomato, green chilly and ginger in a mixture grinder and take it out in a bowl. Place curd and cream in a mixture grinder and churn nicely.
Place some oil in a wok. When oil is hot, add asafoetida and cumin seeds to it. After sauteing cumin seeds, add turmeric powder, coriander powder and ground tomato masala and saute until oil starts floating on the surface. Now add curd, cream and red chilly powder as well and keep sauteing until oil starts separating from the masala.
Add the left over water (left after boiling gatte). If the gravy appears too dense then add water as per your preference. When gravy starts simmering, add gatte and salt as per your taste. When the curry simmers once, let it cook for 2 to 3 more minutes. Gatta curry is ready, turn off the flame and add garam masala to it.
Rajasthani Besan Gatte curry is ready, take it out in a bowl and garnish with chopped coriander. Serve steaming hot gatte sabzu with parantha, naan, chapatti or rice and relish eating.
If you wish to add onion and garlic to the sabzi, then finely chop 1 onion and 4 to 5 garlic cloves. After sauteing cumin seeds, add onion and garlic and saute for a while. Rest follow the same recipe as mentioned above.
- Make sure the gram flour batter is not too hard nor too thin. It should same as required for making chapatti.
- When the water starts simmering, add the gram flour gatte to it for cooking.
- While cooking gatte, when the water simmers again, reduce the flame to medium or to a flame with which there is constant boil in the water.