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