Besan Gatte Ki Sabzi

Besan Gatte Ki Sabzi

Besan gatte(dumplings) ki sabzi is a famous dish of Rajasthan. Rajasthani thali is incomplete without gatte ki sabzi. This dish is prepared with Besan (gram flour), curd and Indian spices.

Preparation Time:   10 minutes
Cooking Time:         30 minutes
Total Time:               40 minutes
Type:                         Main Course                            
Cuisine:                     Indian  

Ingredients:          

• 1 cup                                              besan (gram flour)
• 1/4 cup                                           curd
• 1/4 tsp                                            ajwain(carom seeds)
• 1/4 tsp                                            turmeric powder
• 1/2 tsp                                            red chili powder
• 3 tsp                                                   oil
• pinch of baking                                soda
• according to taste                             salt
• according to requirement                water.

INGREDIENTS FOR GRAVY:

• 1 tsp                                besan
• 3tsp                                 oil
• 1/8 tsp                             hing (asafetida))
• 1/2 tsp                             mustard seeds
• 1/2 tsp                             cumin seeds
• 1/2 tsp                             turmeric powder
• 1/4 tsp                             ajwain(carom seeds)
• 1/2 tsp                             dry coriander powder
• 1 tsp                                red chili powder
• 1/2 tsp                             garam masala
• 2 dry                               red chilies
• 1/2 cup                           curd
• 1 large                           onion(chopped)
• 2 tsp                               ginger-garlic paste
• according to taste         salt
• 1/2 tsp                            kasuri methi(dry fenugreek leaves) for garnishing

METHOD:

• Add salt, ajwain, turmeric powder, red chili powder, baking soda in besan and mix it properly. Put curd and oil into the besan and make a soft dough with the help of lukewarm water. Make 1/2 inch thick and 3-inch-long cylindrical roll from the dough. Put 2 cup of water in a pan, boil it and add 1 tsp curd into the water. Put cylindrical rolls into the boiling water, it cooks for 4 minutes, when rolls start floating on the water., switch off the flame and keep them aside to let them cool down. Cut off the roll into small pieces and shallow fry the small pieces.

• Heat 2 tsp oil in a pan. Put hing, mustard seeds, ajwain ,cumin seeds. cook it for few seconds. Add dry red chili, ginger-garlic paste. Cook it for 3 seconds, add onion, cook it for 2 minutes. Put 1 tsp besan in curd and mix it well, add curd mixture into the pan and keep stirring it continuously. Add salt, red chili powder, dry coriander powder and cook it for some time. Add besan rolls and some water (the water in which, the roll used to boil).Cook it for 7-8 minutes on medium flame. Add garam masala, switch off the flame. Put it into serving bowl

• Garnish it with crushed kasuri methi or dry red chili and you can serve it with bajra roti or rice.

TIPS:

• The water in which the rolls are boiled, do not throw that water, we can be put it in the gravy.