Besan Gatta Fry

Instructions

1. 1

   Prepare the Gatta Dough

   • In a mixing bowl, combine 1.5 cups besan, 0.5 tsp ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.25 tsp hing, and 0.75 tsp salt. Mix the dry ingredients thoroughly.
   • Add 3 tbsp whisked curd and 1 tbsp of ghee to the dry mixture. Use your fingertips to rub the ghee and curd into the flour until it resembles coarse breadcrumbs.
   • Gradually add 1-2 tablespoons of warm water, kneading to form a firm, smooth, and non-sticky dough. Do not over-knead.
   • Cover the dough and let it rest for 10 minutes.
2. 2

   Shape and Boil the Gattas

   • While the dough rests, bring 4-5 cups of water to a rolling boil in a wide pot.
   • Divide the rested dough into 4-5 equal portions. Roll each portion between your palms into a smooth log about 1/2-inch thick.
   • Carefully slide the dough logs into the boiling water. Cook on medium-high heat for 12-15 minutes.
   • The gattas are cooked when they float to the top and develop small bubbles on their surface. To confirm, you can remove one and cut it; it should be cooked through without any raw dough inside.
3. 3

   Slice the Gattas

   • Using a slotted spoon, remove the cooked gattas from the water and place them on a plate. Reserve the cooking water (gatta stock) for making curries or kneading dough.
   • Allow the gattas to cool for 5-10 minutes. This helps them firm up and prevents crumbling.
   • Once slightly cooled, slice the logs into 1/4-inch thick roundels.
4. 4

   Prepare the Masala and Fry

   • Heat the remaining 3 tbsp of ghee in a kadai or pan over medium heat.
   • Add 0.5 tsp mustard seeds and 0.5 tsp cumin seeds. Once they begin to crackle, add the remaining 0.25 tsp hing.
   • Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add 1 tsp ginger-garlic paste and the green chili. Sauté for another minute until the raw aroma disappears.
   • Lower the heat and add the spice powders: remaining 0.25 tsp turmeric powder, remaining 0.5 tsp red chili powder, and 1 tsp coriander powder. Stir for 30 seconds.
   • Immediately add the sliced gattas to the pan. Add the remaining 0.5 tsp salt.
5. 5

   Finish and Serve

   • Gently toss the gattas to coat them evenly with the masala. Sauté for 4-5 minutes, allowing the gattas to absorb the flavors and become slightly crisp on the edges.
   • Turn off the heat. Sprinkle 0.5 tsp amchur powder and 2 tbsp chopped coriander leaves over the gattas. Give it a final mix.
   • Serve hot with phulka, roti, or as a side dish with dal and rice.