Rajasthani besan ke gatte Recipe - Ingredients, Step-by-Step Guide & Nutrition info

Rajasthani besan ke gatte

Ingredients (4 servings)

Ingredient: For Gatte:
Quantity: 1 cup )
Preparation: Gram flour (besan)

Ingredient:
Quantity: 1/4 tsp )
Preparation: Turmeric powder

Ingredient:
Quantity: 1/4 tsp )
Preparation: Red chili powder

Ingredient:
Quantity: 1/2 tsp )
Preparation: Coriander powder

Ingredient:
Quantity: 1/2 tsp )
Preparation: Cumin powder

Ingredient:
Quantity: 1/4 tsp )
Preparation: Asafoetida (hing)

Ingredient:
Quantity: 1/2 tsp )
Preparation: Salt

Ingredient:
Quantity: 2 tbsp )
Preparation: Oil

Ingredient: For Curry:
Quantity: 1 cup )
Preparation: Yogurt (curd)

Ingredient:
Quantity: 1 tsp )
Preparation: Gram flour (besan)

Ingredient:
Quantity: 1/4 tsp )
Preparation: Turmeric powder

Ingredient:
Quantity: 1/2 tsp )
Preparation: Red chili powder

Ingredient:
Quantity: 1 tsp )
Preparation: Coriander powder

Ingredient:
Quantity: 1 tsp )
Preparation: Cumin powder

Ingredient:
Quantity: 1/4 tsp )
Preparation: Asafoetida (hing)

Ingredient:
Quantity: 1/2 tsp )
Preparation: Salt

Ingredient:
Quantity: 2 tbsp )
Preparation: Oil

Ingredient:
Quantity: 1 tsp )
Preparation: Fenugreek leaves (kasuri methi)

Ingredient:
Quantity: 1 tsp )
Preparation: Ginger-garlic paste

Ingredient:
Quantity: 2 cups )
Preparation: Water

Ingredient:
Quantity: 1 tbsp )
Preparation: Chopped coriander leaves

Nutrition / 100 g

Calories: 153 kcal
Protein: 6.7 g
Carbohydrates: 14.8 g
Fat: 7.2 g
Cholesterol: 3 mg

Preparation

In a mixing bowl, add gram flour, turmeric powder, red chili powder, coriander powder, cumin powder, asafoetida, salt, and oil for gatte. Mix well.

Gradually add water and knead it into a smooth dough.

Divide the dough into equal-sized portions and shape them into cylindrical rolls (gatte).

Boil water in a pan and add the gatte. Cook for 10-12 minutes or until they float on the surface. Drain and keep aside.

In a separate bowl, whisk yogurt and gram flour for the curry until smooth.

Heat oil in a pan and add asafoetida, ginger-garlic paste, and spices (turmeric powder, red chili powder, coriander powder, and cumin powder).

Sauté the spices for a minute and add the yogurt mixture. Stir well.

Add water and salt. Cook the curry for 5-7 minutes on low heat.

Add the cooked gatte and fenugreek leaves. Stir gently and cook for another 2-3 minutes.

Garnish with chopped coriander leaves.

Serve hot with roti or rice.