Besan Ke Gatte ki Sabzi: Rajasthan's famous Marwadi Besan Gatta

Besan Gatta Recipe with Tips and Tricks

Besan Ke Gatte ki Sabzi

Hello friends! Today we are going to share the recipe of Rajasthan's famous Marwadi "Besan Ke Gatte ki Sabzi" in the Daily Food Kitchen. As the name of this recipe suggests, the main ingredient in this recipe will be gram flour (besan). This vegetable dish is quite tasty, so you can use it on any occasion, especially when you don't have any fresh vegetables to cook. So, let's get started with making it through this step-by-step guide.

Ingredients:

For Gatta:

200g besan (gram flour)
1 teaspoon red chili powder
1 teaspoon carom seeds (ajwain)
1 teaspoon salt (or to taste)
1 tablespoons oil
1 teaspoon of oil (for light frying)

For Curry:

2 tablespoons oil
1 teaspoon fenugreek seeds
3 large onions, in paste form
2 tomatoes, pureed
5-6 garlic cloves
1 teaspoon turmeric powder
2 teaspoon coriander powder
1 teaspoon red chili powder
1/2 teaspoon garam masala (optional)
Salt to taste
Fresh coriander leaves, for garnish

For Boiling the Gatta:

Sufficient water

Instructions:

Boiling Gattas:

• In a large mixing bowl, combine besan, red chili powder, carom seeds, salt, and oil. Mix well.
• Gradually add water to the besan mixture and knead it into a smooth and pliable dough, firm enough to hold its shape, for making perfect gattas.
• Divide the dough into small portions and roll them into cylindrical shapes, about 1/2 inch in diameter.
• Bring water to a boil in a deep pan or a pot. Add salt to the boiling water.
• Gently drop the gatta rolls into the boiling water and let them cook for about 10-12 minutes, or until they float to the top. This process will cook the gatta and make them soft.
• Once cooked, remove the gatta from the boiling water and let them cool down. Cut the gatta into small pieces and set aside.

Frying Gattas Lightly:

• Heat 1 teaspoon of oil in a frying pan and let the Gattas lightly fry in it for 2 to 3 minutes.

For the Curry:

• Heat oil in a deep pan or a kadai over medium heat. Add fenugreek seeds. Let them splutter.
• Add onion-garlic paste to the pan and sauté until they turn golden brown.
• Stir in tomato puree, turmeric powder, coriander powder, red chili powder, and garam masala (optional). Cook the masala for 2-3 minutes, until the oil separates from the mixture.
• Reduce the heat to low and stir continuously to avoid curdling.
• Add salt to taste and mix well. Adjust the consistency of the curry by adding water as per your preference.
• Gently add the boiled and chopped gatta pieces to the curry. Stir gently to coat the gatta with the curry.
• Cover the pan and let the curry simmer for about 10-15 minutes, allowing the gatta to absorb the flavors.
• Once done, garnish with fresh coriander leaves.

Tips and Tricks for Perfect Recipe

1. Make sure to knead the besan dough well to achieve a smooth texture.
2. Adding a little oil to the dough will make it more pliable
3. To check if the gatta is cooked, take one piece and cut it. It should be firm but not raw in the center.
4. Adjust the spice level in the curry according to your taste preferences. You can add more or less chili powder and garam masala.