Bored of dal and vegetables? Try spicy ‘Besan ke Gatte’ ki Sabzi

gatte ki sabzi

‘Besan ke Gatte’ is a Rajasthani cuisine, fondly consumed across Western and Northern India.

If you want to break through the dal and sabzi monotony, try besan ke gatte and you will fall in love with this recipe and so did my husband. He got so intrigued by its flavours and taste that he asked me for its ingredients right after the first bite.

To get this recipe right all you need is:

A. For making gatte

  1. Bengal gram flour (besan) – 200g
  2. Vegetable  oil – 1 tbsp
  3. Curd/yogurt – 2 tbsp
  4. Baking soda – 1 pinch
  5. Salt to taste (I added 1/2 tbsp)

B. For curry

  1. Vegetable oil – 2 tbsp
  2. Asafoetida (hing)- 1 pinch
  3. Ajwain seeds – 1/4 tbsp
  4. Red chilli powder- 1/4 tbsp
  5. Turmeric powder – 1/4 tbsp
  6. Coriander powder  – 1/2 tbsp
  7. All spices powder (garam masala)- 1 pinch
  8. Salt to taste
  9. Fresh curry leaves – 6-7
  10. Ginger – 1 inch
  11. Green chilies -2
  12. Tomatoes -2
  13. Curd – 1/2 cup
  14. chopped fresh coriander leaves – 2-3 tbsp

Methodology

For making gatte, mix bengal gram flour, baking soda and salt in a mixing bowl. Then add vegetable oil and curd to it and knead it into a firm dough using 1 or 2 tbsp water. Use little bit of oil to get the dough together.

Take a portion of the dough and roll it into long cylindrical shape. Repeat this step for the whole dough.

Keep plenty of water to boil in a deep pan. When the water comes to boil, gently release all cylindrical gatte into it. When gatte starts floating on the surface, that’s the time to drain water from them. You will observe gatte become soft and spongy. Slice all gatte into bite size pieces.

Heat 2 tbsp vegetable oil in a pan, add a pinch of hing to it. Immediately add ajwain seeds and allow them to change colour. Then add curry leaves. As soon as the leaves turn their colour, add tomatoes, ginger and green chillies paste to it and sorte them for a minute. Add all the spices to the mixture. Now, pour beaten curd into it and give the solution a boil. Once this is done, add the sliced gatte into it and give another boil. Garnish the sabzi with chopped fresh coriander leaves.

The creamy, spicy and tangy ‘besan ke gatte’ are ready to be served hot either with steamed rice or roti.

Get your hands on this delicious recipe and please let me know your experience on the same in the comments below or write me an email on swati@jain.se

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