Besan Gatte Ki Sabji

Besan Gatte Ki Sabji


Besan ke gatte ki sabji is a very famous dish from the land of rajasthan. Besan gatta curry is gramflour dumplings in curd cury. Try this authentic dish of rajasthan at you kitchen.

Ingredients:

  • 1 ½ cup besan
  • ½ tsp cumin seeds
  • Pinch of hing
  • ¼ cup curd
  • ¼ tsp baking soda
  • ½ fennel seeds
  • Salt to taste
  • ½ red chilli powder
  • 3 cloves
  • 3 kali mirch

For the gravy:

  • 1 cup sour curd
  • 2 medium size onion
  • 3 to 4 garlic cloves
  • 1 tsp chopped ginger
  • 2 green chilis
  • 1 tsp coriander powder
  • ½ tsp cumin seeds
  • ½ tsp red chilly powder
  • Salt to tast
  • ¼ tsp garam masala
  • 2 tbsp ghee or oil

Method:

  To Make Gatta :

  1. 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.
  2. knead a stiff dough just like for rotis. Gently add water so that the dough should not get extra soft.
  3. Now divide the dough into 5 – 6 parts. Roll each part into cylindrical tubes .
  4. Boil 4 cups of water and place these rolls in it. Let it cook for 15 mins or till the rolls get cooked from inside.
  5.  Then turn off the flame and take out the rolls from the water and keep the water aside for the curry.
  6. Cut the rolls into small pieces.

For the gravy :

  1. Make a fine paste of ginger, green chillies, onion and garlic. Whisk the curd smooth with a beater.
  2. In a kadai heat the pan and put jeera. When it begins to crackle add the onion paste prepared before.
  3. Fry the onion paste till light brown in color. Then add the chilli powder, turmeric powder, coriander powder and garam masala. Cook for another 2 minutes.
  4. 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.
  5. 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.
  6. Garnish with chopped coriander leaves.
  7. Serve hot with roti.

Preparation time: 60 minutes(approx)

Servings : 3 persons