BESAN KE GATTE Recipe
The Besan ke Gatte recipe is gram flour dumpling cooked with a yoghurt based gravy. A quick and easy dish to an authentic Indian favorite. Cook up a delicious Indian meal in a jiffy with the simple Besan ke Gatte recipe.
Ingredients
THE GATTA
350 GMS OF GRAM FLOUR
PINCH OF SODA
5 GMS CUMIN SEEDS
3 GMS RED CHILLI PWD
SALT
15 GMS GINGER
5 GMS MINT
60 GMS YOGHURT
30 GMS GHEE
GHEE TO DEEP FRY
THE GRAVY:
100 GMS GHEE
3 GMS CUMIN SEEDS
6 NOS CLOVES
4 CINNAMON STICK
2 BAY LEAF
220 GMS YOGHURT
20 GMS CORIANDER PWD
3 GMSRED CHILLI PWD
3 GMS TURMERIC PWD
SALT
5 GMS MINT
4 NOS GREEN CHILLI
3 GMS GARAMA MASALA
15 GMS CHOPPED CORIANDER LEAVES
15 GMS CHOPPED GINGER
Directions
REPARATION : CHOP GINGER &MINT ,WHISK YOGHURTIN ABOWL,ADD THE REMAING INGREDIENTS AND WARM WATER,MAKE A HARD DOUGH.DIVIDE THE INTO A EQUAL PORTION ,AND ROLL INTO CYLINDERS.
HEAT WATER ,BOIL THE CYLINDER FOR 20 MINS.REMOVE THE CYLINDER & RESERVE THE WATER .COOLTHE GATTA & CUT INTO ½ “ PIECES,HEAT OIL AND DEEP FRY THEM.
THE GRAVY: WHISK YOGHURT ,MIX ALL THE PWDS ,SALT AND KEEP ASIDE FOR 10 MINSCHOP MINT & GREEN CHILLIES.
COOKING:HEAT GHEE ADD CUMIN ,CLOVE , CINNAMON ,BAY LEAF,SAUTE ,ADD HING,STIR ADD THE YOGHURT MIX,STIR WITH INCRESAING THE HEAT,TILL IT BOILS ,THEN ADD 500 ML OF THE RESERVED LIQUID , BRING TO BOIL, SIMMER, ADD THE DUMPLINGS,ADD THE CHOPPED MINT AND GINGER ,ADJUST SEASONING.
GARNISH WITH CHOPPED CORIANDER LEAVES.
SERVE: 4
HEAT WATER ,BOIL THE CYLINDER FOR 20 MINS.REMOVE THE CYLINDER & RESERVE THE WATER .COOLTHE GATTA & CUT INTO ½ “ PIECES,HEAT OIL AND DEEP FRY THEM.
THE GRAVY: WHISK YOGHURT ,MIX ALL THE PWDS ,SALT AND KEEP ASIDE FOR 10 MINSCHOP MINT & GREEN CHILLIES.
COOKING:HEAT GHEE ADD CUMIN ,CLOVE , CINNAMON ,BAY LEAF,SAUTE ,ADD HING,STIR ADD THE YOGHURT MIX,STIR WITH INCRESAING THE HEAT,TILL IT BOILS ,THEN ADD 500 ML OF THE RESERVED LIQUID , BRING TO BOIL, SIMMER, ADD THE DUMPLINGS,ADD THE CHOPPED MINT AND GINGER ,ADJUST SEASONING.
GARNISH WITH CHOPPED CORIANDER LEAVES.
SERVE: 4
