Besan Gatte ki Sabji

Rajasthan is the land of royals and rich culture. It is known for its distinct culinary traditions that are passed down from generation. One such traditional dish that hails from this majestic land is “Besan Gatte ki Sabji,” a spicy and flavorful curry that is sure to tantalize your taste buds!

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Besan Gatte ki Sabji is a popular dish in Rajasthan and is often served during festive occasions, family gatherings, and special events.

The Gatte ki Sabji is known for its unique combination of flavors, with the Gatte (dumplings) being soft and spongy on the inside and slightly crispy on the outside, while the tomato gravy is tangy, spicy, and bursting with aromatic spices.

The dish is typically enjoyed with rice or roti, making it a wholesome and satisfying meal.

About Besan Gatte ki Sabji recipe :

Making Besan Gatte ki Sabji may seem intimidating at first, but with the right ingredients and steps, it can be easily prepared in the comfort of your own kitchen.

Here we will give a recipe for Besan Gatte ki Sabji, including the preparation of Gatte (dumplings) and the creation of the flavorful gravy.

INGREDIENTS :

For masala

• 1 tsp Fennel seeds
• 1 tsp Coriander seeds
• 1/2 tsp Cumin seeds
• 1/2 tsp Black pepper seeds
• 1/4 tsp Carom seeds

For chutney

• 1 tbsp Mustard oil
• 10-12 Garlic
• 3-4 dry red Chili

For paste

• 3-4 tbsp Curd
• 1 tbsp dried Fenugreek leaves
• 1 tbsp Kashmiri red chili powder
• 1/4 tsp Turmeric powder
• 1 tbsp Coriander powder

For Gatte

• 2 cup Gram flour (Besan)
• 1/2 tsp crushed red Chili powder
• Salt as per taste
• 1/4 tsp Turmeric powder
• 1/4 tsp Baking soda
• 3 tsp Mustard oil
• 2 tbsp Curd
• Water as required

For gravy

• 2 tbsp Oil
• 1 pinch Asafoetida
• 2 finely chopped green chili
• 1 tbsp finely chopped Ginger
• 2 chopped Onions
• 3 chopped Tomatoes
• salt to taste
• 1/2 tsp Garam masala
• 1/2 tsp roasted Cumin powder
• Coriander leaves for garnishing

How to make Gatte ki Sabji?

Making masala (spices)

For this, put 1 tsp fennel seeds, 1 tsp coriander seeds, 1/2 tsp cumin seeds, 1/2 tsp black pepper seeds, and 1/4 tsp carom seeds in the pan and roast them.

Then crush these spices in a mortar pestle or grind them coarsely.

Making chutney

For this, heat 1 tbsp mustard oil in a pan and fry 10-12 garlic and 3-4 dry red chilies in it.

Then make a paste in a mortar pestle or grind it with the help of a grinder.

Making paste

In a bowl, combine 3-4 tbsp curd, 1 tbsp dried fenugreek leaves, 1 tbsp Kashmiri red chili powder, 1/4 tsp turmeric powder, and 1 tbsp coriander powder. Keep it aside.

Making the Gatte (Gram flour dumplings)

In a mixing bowl, combine 2 cup gram flour (besan), 1/2 tsp crushed red chili powder, salt as per taste, 1/4 tsp turmeric powder, 1/4 tsp baking soda, 1 tbsp crushed masala, 3 tsp mustard oil and 2 tbsp curd. Well, combine to make a crumbly mixture.

Gradually add water, little by little, and knead the mixture into a firm dough. The dough shouldn’t be too dry or overly sticky.

Keep it aside for 5 minutes and keep some water for boiling.

After that, divide the dough into small lemon-sized portions and roll each portion into a cylindrical shape.

In a large pot of boiling water, carefully drop the cylindrical Gatte (dumplings) and let them cook for 10-12 minutes, or until they float on the surface.

Once the Gatte is cooked, drain them from the water and set them aside.

Then cut the Gatte into small pieces.

Now, heat oil or ghee in a heavy-based pan or non-stick pan. Add chopped Gattas and shallow fry them over medium flame for 2 minutes.

Making Gatte ki Sabji

We will start by preparing gravy before we make Gatte ki Sabji.

For this, in a pan or kadhai, heat 2 tbsp oil over medium heat and add roasted & crushed masala to it. Let them splutter.

Then add 1 pinch asafoetida, 2 finely chopped green chili and 1 tbsp finely chopped ginger to the pan and saute for a minute until fragrant.

After that, add 2 chopped onions and mix them well. Cook for 2-3 minutes.

Then put 3 chopped tomatoes and salt to taste. Mix well and cook by covering the pan with a lid.

Now add yogurt paste and water as required. Mix it properly.

Add water as required, garlic chutney, 1/2 tsp garam masala, and 1/2 tsp roasted cumin powder. Bring the gravy to a boil. Turn down the heat to low and simmer for 5-7 minutes, stirring occasionally.

After that, add the cooked Gatte to the gravy and let them simmer for another 3-4 minutes. Allowing the flavors to meld together.

Garnish with fresh coriander leaves and turn off the heat.

The Besan Gatte ki Sabji is ready.

More recipes,

• Kamal kakdi ki sabji
• Dal dhokli
• Shahi paneer
• Palak Paneer
• Dhaba-style matar paneer
• Maharashtrian Pitla

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