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
| Gram flour | 350 Gram (THE GATTA) | |
| PINCH OF SODA | ||
| Cumin seeds | 5 Gram (THE GATTA) | |
| 3 GMS RED CHILLI PWD | ||
| Salt | 1 To taste (THE GATTA) | |
| Ginger | 15 Gram (THE GATTA) | |
| Mint | 5 Gram (THE GATTA) | |
| Yoghurt | 60 Gram (THE GATTA) | |
| Ghee | 30 Gram (THE GATTA) | |
| GHEE TO DEEP FRY | ||
| Ghee | 100 Gram (THE GRAVY:) | |
| Cumin seeds | 3 Gram (THE GRAVY:) | |
| Cloves | 1 (THE GRAVY:) | |
| Cinnamon stick | 4 (THE GRAVY:) | |
| Bay leaf | 2 (THE GRAVY:) | |
| Yoghurt | 220 Gram (THE GRAVY:) | |
| Coriander | 20 Gram (THE GRAVY:) | |
| 3 GMSRED CHILLI PWD | ||
| 3 GMS TURMERIC PWD | ||
| Salt | 1 To taste (THE GRAVY:) | |
| Mint | 5 Gram (THE GRAVY:) | |
| Green chilli | 1 (THE GRAVY:) | |
| Garam masala | 3 Gram (THE GRAVY:) | |
| 15 GMS CHOPPED CORIANDER LEAVES | ||
| Ginger | 15 Gram, chopped (THE GRAVY:) | |
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
Chef
