Besan ke Gatte ( Steamed Chickpea balls Curry) Recipe
Ingredients
| Beasn/Chickpea flour | 1 Cup (16 tbs) | |
| Red chilli powder | 1 Tablespoon | |
| Green chillies | 2 | |
| Coriander powder | 1 Tablespoon | |
| Chopped tomato | 1 | |
| Onion | 1 Medium, chopped | |
| Salt | To Taste | |
| Salt | To Taste | |
| Red chili powder | 1 Tablespoon | |
| Yogurt | 3 Tablespoon | |
| Cumin seeds | 1 Tablespoon | |
| Mustard seeds | 1 Tablespoon | |
| Red chillies | 2 | |
| Ginger garlic paste | 1⁄2 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Asafoetida | 1 Pinch | |
| Curry leaves | 2 Tablespoon | |
| Water | 500 Milliliter |
Directions
Preparation:
1. Mix chickpea flour, chopped green chillies, salt, red chili powder, oil with some water.
2. Make kabab shaped gattes out of the besan dough.
3. Put them into boiling water and boil for 10 minutes.
4. Take them out the water and cut the besan rounds into small pieces. Keep aside.
5. Now, to prepare the gravy, heat oil in a skillet and then add cumin, mustard seeds with a pinch of Asafoetida. Then add ginger garlic paste with onions, tomatoes, salt, turmeric, curry leaves, red chilli powder and garam masala. Add water if needed. Cook for couple of minutes.
6. Add yogurt and stir the contents well.
7. Finally, put the gattes to the gravy. Slow cook for about 10 minutes.
8. Serve hot with rice or roti.
1. Mix chickpea flour, chopped green chillies, salt, red chili powder, oil with some water.
2. Make kabab shaped gattes out of the besan dough.
3. Put them into boiling water and boil for 10 minutes.
4. Take them out the water and cut the besan rounds into small pieces. Keep aside.
5. Now, to prepare the gravy, heat oil in a skillet and then add cumin, mustard seeds with a pinch of Asafoetida. Then add ginger garlic paste with onions, tomatoes, salt, turmeric, curry leaves, red chilli powder and garam masala. Add water if needed. Cook for couple of minutes.
6. Add yogurt and stir the contents well.
7. Finally, put the gattes to the gravy. Slow cook for about 10 minutes.
8. Serve hot with rice or roti.
Comments
Comments: 5 |
Add a Comment
sirime says :
Ya Snigdha, Shanti is rite, the dough must be stiff and boil these gattes just about 5 minutes and remove. The first time I did, the gattes broke.. but the second time, they came out really well. Its all about the dough.
Hope this helps and do try them sometime.
~ Siri
Posted on: 3 December 2007 - 9:47pm
shantihhh says :
I just looked up the recipe I have used and
Make a stiff dough. Make 5-6 thin and long strips of the dough.
Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces.
Heat oil in a kadhai and deep fry the pieces till golden brown.
Then you put them in the Rajastani gravy
Shanti/Mary-Anne
Posted on: 3 December 2007 - 5:10pm
shantihhh says :
I think these are the ones so popular in Rajastan. Very interesting taste and texture. Sometimes they "stuff" them.
Shanti/Mary-Anne
Posted on: 3 December 2007 - 5:03pm
Chef
