Besan Ke Gaate Ki Sabji

By Poonam Kaur Recipies 439
  • Prep Time 15 Mins
  • Cook Time 30 Mins
  • Ready In 45 Mins

Learn the quick and easy way of cooking the flavourful Besan Ke Gaate Ki Sabji with simple ingredients and instructions.

Ingridients

    • 1 Cup Chickpea Flour (Besan)
    • A pinch of Asafoetida (Heeng)
    • 1/2 Teaspoon Turmeric Powder (Haldi)
    • 1/2 Teaspoon Red Chilli Powder
    • 1 Teaspoon Salt or as per taste
    • 1 Tablespoon Ghee / Cooking Oil
    • 1 Cup fresh Curd (Yogurt / Dahi)
    • 3-4 Cloves of Garlic
    • 1 inch piece of Ginger
    • 2 Green Chilies
    • 1 Teaspoon Black Mustard Seeds(Rai)
    • 1 Teaspoon Cumin Seeds( Jeera)
    • 1 pinch of Asafoetida (Heeng)
    • 1/2 Teaspoon Turmeric Powder (Haldi)
    • 1/2 Teaspoon Red Chili Powder
    • 1/2 Teaspoon Coriander Powder (Dhania Powder)
    • 1/4 Teaspoon Garam Masala
    • 1 Teaspoon Salt or as per taste
    • 1 Tablespoon Cooking Oil

Step by Step method

    • Step 1.Take Chickpea Flour (Besan) in a working bowl. Add other ingredients i.e. 1/2 Teaspoon Turmeric Powder, 1/2 Teaspoon Red Chili Powder, a pinch of Asafoetida (Heeng) and 1 Teaspoon salt. Mix all these ingredients while still in dry form.
    • Step 2.Make a small well in the middle of the flour. Add 1.5 Tablespoons of Ghee or cooking oil to the mixture.
    • Step 3.Mix and rub the flour between your hands to coat it completely with the oil.
    • Step 4.Add 1/4 cup water to the mixture and make dough of Gram Flour (Besan).
    • Step 5.Add water slowly taking care that the final dough is smooth and stiff.
    • Step 6.Now apply some oil on your palms, and divide the dough into 6-8 equal portions and roll each of these portions into a long cylindrical rolls of about 1/2-inch thickness and approximately 3-4 inch length.
    • Step 7.Take a pan and and fill it with water till half full and heat it. When water starts to boil, adds the cylindrical rolls into it and allow them to cook for 3-4 minutes.
    • Step 8.Take the rolls out when they start floating on the surface of water as they become light on getting cooked.
    • Step 9.Transfer the cooked rolls to a plate. Repeat the process for cooking any renaming rolls. Allow few minutes to let these rolls cool.
    • Step 10.Cut the cylindrical rolls into pieces roughly 1 inch in thickness. Gatte are now ready.
    • Step 11.Now we proceed to make curry for Gatte. Heat 1 Tablespoon cooking oil in a pan and add 1 Teaspoon Mustard seeds (Rai). Allow Rai To Crackle. Next add 1 Teaspoon Cumin Seeds(Jeera) and a pinch of Asafoetida (Heeng).
    • Step 12.Now add a paste made from Crushed Garlic, Ginger and Green Chillies. Ready made paste can also be used.
    • Step 13.Add 1/2 Teaspoon Red Chili Powder, 1/2 Teaspoon Coriander Powder (Dhania Powder), 1/4 Teaspoon Garam Masala, 1/2 Teaspoon Turmeric Powder and 1 Teaspoon Salt or as per taste.
    • Step 14.Cook the spices on low flame for a few seconds. Add 1/2 cup of water to bring down the temperature so that the Masala does not burn.
    • Step 15.Beat some curd to remove all lumps and add it slowly to the masala.
    • Step 16.Mix the the curd well with Masala. Add water to adjust the consistency of the gravy. It should be thin but not watery.
    • Step 17.When you can see the oil coming up to the surface add the gattas to it and allow it to simmer for about 4-5 minutes.
    • Step 18.Rajasthani Gatte Ki Sabzi is ready. Transfer the contents to a serving bowl and serve hot.
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