Besan Ke Gatte Ki Sabzi

Besan Ke Gatte Ki Sabzi

I am sharing with you Besan Gatta Recipe

Besan Ke Gatte Ki sabzi is a traditional recipe of Rajasthan prepare with chickpea flour and curd.

So, whenever you have no fresh green veggies in your refrigerator then try making this easy besan ke gatte ki sabzi.

This tastes super delicious and you will like it for sure.

Ingredients For Making Besan Ke Gatte Ki Sabzi

1 cup (125 grams) chickpea flour

1/4 tsp salt

1/4 tsp carom seeds

1 pinch of baking soda

1/4 tsp red chilly powder

1/4 tsp turmeric powder

1 tsp oil 

4 tsp curd.

1/2 tsp cumin seeds 

1 pinch asafoetida

1/2 tsp turmeric powder

1 tsp coriander powder

1 tsp dry fenugreek leaves (optional)

4 tomatoes

2 green chilies

1/2 inch ginger chunk.

Procedure Of Making Besan Ke Gatte Ki Sabzi

Start with kneading dough with chickpea flour.

We have 1 cup (125 grams) chickpea flour.

To it add ¼ tsp salt and ¼ tsp carom seeds.

Crush the carom seeds to enhance the flavor.

Add 1 pinch of baking soda, less than ¼ tsp red chilly powder, less than ¼ tsp turmeric powder, 1 tsp oil and 4 tsp curd.

Mix everything really well.

Now add water in small portions and knead soft dough.

I used less than 2 tbsp of water for kneading this much of dough.

Make sure you add water in measured quantity as very less water is required here.

The dough should not be too moist or too soft.

The dough should be soft, same as required for making roti and paranthas.

Cover and keep the dough aside for 10 to 15 minutes to set and then use for making gatte.

10 minutes are done and the dough is ready.

Let us make gatte from it.

Grease you hands with some oil and lubricate the dough again.

Apply some more oil to your hands so that it doesn’t stick to your hands.

Divide the dough in small portions, same as required for making pooris.

Roll out these dough lumps in long logs.

So, roll out them like this with ½ inch diameter and 3 to 4 inch long logs.

Place it on the plate and likewise prepare the remaining ones as well.

Meanwhile heat some water in a vessel to boil the gatte.

Cover the vessel so that there is quick boil in the water.

I am done with making all the logs, let us boil them.

When you see gentle boil in the water drop these logs in water to boil.

Drop the logs one by one in water to maintain the constant boil in water.

If you drop all the logs in water altogether then the temperature of water will reduce and there will be no boil in the water.

These chickpea flour logs can splatter.

Drop them one by one in water.

Let them simmer on high flame for 12 to 14 minutes.

Turn off the flame after 12 minutes as the gatte are cooked through.

Drain out the gatte from water on a plate.

The left over water can be used for making the gravy.

Let us now prepare the gravy for gatte.

Preheat a pan and add 2 to 3 tbsp oil to it.

When the oil is hot, add ½ tsp cumin seeds and 1 pinch asafoetida.

Bring the flame to minimum so that the spices don’t burn.

Add ½ tsp turmeric powder, 1 tsp coriander powder and 1 tsp dry fenugreek leaves.

You can omit the use of dry fenugreek leaves if not available for making the sabzi.

Sauté the masala for a while and then add tomato paste to it.

I have taken 4 tomatoes, 2 green chilies and ½ inch ginger chunk.

Grind these ingredients to make a fine paste.

Now add this paste to the masala, followed by ¼ tsp red chilly powder.

You can adjust the quantity of red chilly powder as per your taste.

Saute the masala until you see oil leaving it edges.

Meanwhile cut each log into ½ inch chunks.

Keep constant check on the masala and keep stirring at regular intervals.

The gatte have turned out soft and spongy.

For making gatte just keep note little things.

While kneading dough, if the quantity of water is too much the dough will get thin and gatte prepared with this dough will splatter while frying.

If there is no boil in the water and you drop them in water, even then the gatte will splatter.

If the dough is too stiff and hard then the gatte will also get hard.

So, keep little note of these things and you’ll get perfectly soft gatte.

Masala is ready, now add curd to it.

We have taken ½ cup whisked curd.

Add curd to the masala and keep stirring constantly.

Add curd in small portions so that there is constant boil in the masala.

Avoid adding curd altogether as the masala can curdle.

You can make the gravy using only curd but adding tomatoes give them a good taste.

If you wish to make gravy with only curd, then after adding all the spices add curd in small portions and keep stirring it constantly until the gravy starts simmering.

When the masala starts simmering, add the leftover water into it but continue stirring it.

If you don’t stir constantly then the curd will coagulate.

There is good boil in the gravy, now let us add water to it.

You can adjust the consistency of gravy as per you desire.

Try making the gravy little thin as later gatte will absorb the gravy and the curry gets thick.

Keep stirring it constantly as we have added curd to it.

Now mix the gatte to the gravy, followed by 1 tsp salt, ¼ tsp garam masala and some coriander sprigs.

Mix everything really well and cover the sabzi.

Let it simmer for 3 to 4 minutes on low flame so that the gatte absorb all the spices.

We are done with cooking the sabzi for 4 to 5 minutes and it’s now ready.

Transfer it to another bowl.

When the sabzi has turned out too rich with nice color as we added tomatoes and degi red chilly powder to it.

Degi red chilly powder is less spicy but gives nice color and flavor to the sabzi

Gatte ki sabzi is ready to serve, garnish with some coriander sprigs.

Serve this lip smacking curry with steaming hot chapatti, paranthas, naan or rice.

The sabzi is really tempting.

This much quantity of sabzi is sufficient for 3 to 4 family members.

Try making this recipe at your home and enjoy this tasty dish with family.