Indian besan ke gatte ki sabji is the special Rajasthani delicacy. Simply the tasty dumplings made of chickpea flour (besan/gram flour) are cooked in a curd based curry and considered as an integral part of Rajasthani Thali and Rajasthani Cuisine.

Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings

Ingredients:

For making gatte you will require:

• 2 cups besan
• 1/2 tsp baking soda
• 1 cup fresh Curd
• A pinch of asafoetida (hing)
• 1 tsp cumin seeds (jeera)
• 1tsp Fennel seed powder
• 6 whole black peppercorns (kali mirch)
• 3 cloves (laung), coarsely crushed
• 1 tsp red chilly powder
• 3/4 tsp salt
• 2 tbsp oil

For making the gravy you will require:

• 4 green chillies
• 1 big onion, coarsely chopped
• 1 inch ginger
• 8 cloves garlic
• 1 cup sour curd (khatta dahi)
• 2 tsp coriander powder (dhania)
• 1/2 tsp red chilly powder (lal mirch)
• 1/2 tsp garam masala
• 1 tsp cumin seeds (jeera)
• 1 tsp crushed fenugreek leaves
• 1/2 tsp lemon juice
• Salt to taste
• 2 tbsp ghee or oil

 How to make Rajasthani Besan Ke Gatte:

1. Let’s start making Gatta first, for that, take a big bowl and combine besan, jeera, fennel seeds powder, salt, chilly powder, hing, cloves black peppercorns, baking soda and oil.
2. Add curd and mix very well.
3. Take little water in your hands and knead a stiff dough just like we make for making rotis.
4. Gradually add water, so that the dough should not get extra soft.
5. Now divide the dough into small 10-12 parts.
6. Roll each part into cylindrical tubes of ½ inch in diameter and 4 – 5 inches long.
7. Boil 4 cups of water and place these rolls in it.
8. Leave to cook for about 10-12 minutes, till the rolls get cooked from inside.
9. Check a piece of roll by inserting a knife, whether they are cooked properly or not.
10. Else you may need to cook them for some more time.
11. Turn the flame off and take out the rolls from the water and keep the water aside for the curry.
12. Cut the rolls into 1 inch pieces and keep aside.
13. Now let’s make curry, for that you need to assemble ginger, green chillies, onion and garlic into the grinding bowl.
14. Grind to make a smooth pastes.
15. Now beat the curd with the help of electric beater, until turns soft.
16. Heat 1 tbsp of oil in another pan and add cumin seeds.
17. When the seeds starts crackling, add prepared onion paste.
18. Fry on low flame by stirring continue, till the paste gets cooked and browned in color.
19. Add little bit of salt and all the spices.
20. Fry for 2 more minutes.
21. Simmer the flame and add beaten curd.
22. Stir until the oil begins to separate.
23. Now add the reserved gatta water and bring it on few boils.
24. Mix the earlier prepared gatte into the boiling curry and leave to cook for about 10 minutes on low flame.
25. Finally garnish with some crushed fenugreek leaves and chopped coriander.
26. Serve hot with batti or roti of your choice.