Besan Ke Gatte

Here’s a delicious Rajasthani besan ke gatte that can be eaten with baati, churma. Learn how to make besan ke gatte.

Ingredients:

2oo gms or 1 1/2 cup besan

A pinch asafoetida (hing)

½ tsp cumin seeds (jeera)

¼ cup Curd

¼ tsp baking soda

½ tsp aniseed (saunf)

½ tsp salt (namak)

½ tsp red chilly powder (lal mirch)

4 cloves (laung)

4 whole black pepper (kali mirch)

3 tbsp oil

Ingredients for gravy :

1 cup sour curd (khatta dahi)

2 onion (pyaj)

4-5 garlic buds (lahsun)

1 piece ginger (adrak)

2 green chilly (hari mirch)

½ tsp cumin seeds (jeera)

½ tsp red chilly powder (lal mirch)

1 tsp coriander powder (dhania)

1 tsp salt (namak)

¼ tsp garam masala

¼ tsp crushed fenugreek leaves

2 tbsp ghee or oil

How to make besan ke gatte :

  • <B>To Make Gatta :</B> : In a bowl mix together besan, jeera, fennel seeds, salt, chilly powder, hing, coarsely crushed cloves and black peppercorns, baking soda and oil. Then add the curd and mix well.
  • Next with the help of little water knead a stiff dough . Make sure to add water little by little so that the dough should not get extra soft.
  • Now divide the dough into   6 – 7 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. Let it cook for 15 mins or till the rolls get soft.
  • Then turn off the flame and take out the rolls from the water and keep the water aside for the curry.
  • Cut the rolls into 1 inch pieces.
  • <B> For the gravy :</B> Make a fine paste of ginger, green chillies, onion and garlic. Whisk the curd smooth with a beater.
  • In a kadai heat the pan and put jeera. When it begins to crackle add the onion paste prepared before.
  • Fry the onion paste till light brown in color. Then add the chilli powder, turmeric powder, coriander powder and garam masala. Fry for another 2 mins.
  • Now lower the flame and slowly add the whisked curd. Stir well and continue cooking till oil separates. Stir once in a while so that the mixture does not get burnt.
  • Now add the gatta water separated earlier. Bring it to a boil and then add the cut gatte pieces. Let the curry simmer for 5 – 10 more minutes on low flame. Then add the fenugreek leaves.
  • Transfer the curry to a serving dish and garnish with chopped coriander.
  • Serve hot with batti or roti as you prefer.