Besan ke Gatte ki Sabzi

Besan ke Gatte ki sabzi is a very traditional dish of Rajasthani cuisine of India. A large part of Rajasthan is a desert and a very less amount of vegetables grow there and hence the dishes need very few types of vegetables. The main highlight of this cuisine is Besan and Pulses. This recipe doesn't involve any pulses, but the highly popular Dal Bati does, and i'll be providing that recipe to you soon. Till then do try out Besan ke Gatte and savour yourself to some delectable Rajasthani tastes! 

Serves:

4 persons

Ingredients

1 Cup Bengal gram flour (besan/Chickpea flour)

1 cup curd

2-3 finely chopped green chilies

2” finely chopped ginger

1teaspoon finely chopped garlic

1 teaspoon of red chilli powder

1 teaspoon turmeric power

1 teaspoon garam masala

1 teaspoon coriander powder

½ tea spoon jeera power (cumin)

A pinch of asafetida

½ teaspoon cumin seeds

1 tablespoon chopped coriander leaves

Salt to taste

1 tablespoon oil (for dough)

1 tablespoon oil

Method

Take besan in a bowl and add 1 tablespoon oil to it and mix it well with your fingers.

Now add salt, half of the chopped green chilies, half of the chopped ginger, half of the red chili, half of the turmeric, half of the garam masala, half of the coriander powder and cumin powder and make dough with the help of water. The dough will be a bit stiff.

Divide this dough into 5-6 parts.

Roll each part with your palms into cylinders of about ½” diameter and 4-5 inches.

Boil about 500 ml of water in a pan.

Now put all cylinders of besan in the water and boil them for about 5-6 minutes.

The cylinders of besan will start floating on the surface of water.

Remove them from water and keep the water aside.

Cut the cooked cylinders in about ¼” length of gatte.

Now heat half of the remaining oil in a non stick pan or Kadhai/wok.

Shallow fry all gatte in this oil for about 2 minutes.

Beat the curd and mix it with the water in which cylinders of besan were boiled and keep it aside.

Now heat oil (keep ½ teaspoon oil aside for garnishing) in a pan.

Add cumin seeds to it.

Add chopped ginger, garlic to it and stir it.

Now add chopped green chilies, asafetida, turmeric, garam masala, coriander powder to it and keep stirring it.

Now pour curd and water mixture to it along with salt and keep stirring it.

Cook it over medium flame for about 10 minutes.

Now add all gatte in it and cook it again for about 5 minutes on a slow flame.

Pour the gatte ki sabzi in a serving bowl.

Heat little oil in a small bowl.

Add red chili powder to the oil and pour it over the sabzi.

Garnish it with finely chopped coriander leaves.

Serve while hot with rice, parantha or roti.