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.


    • 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.
  • Tags

Client Testimonials

We had to share this amazing Recipe Testimonial from our users

DISCLAIMER STATEMENT NOTE : Please note, no restaurant recipes are actually used, these recipes have been inspired by and redesigned over the restaurant originals. Unless otherwise noted, all recipes have been created and developed by