Besan Gatte

Instructions

1. 1

   Prepare the Gatte Dough

   • In a mixing bowl, combine 1.5 cups besan, 0.5 tsp ajwain, 0.25 tsp hing, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 1 tsp coriander powder, and 0.75 tsp salt. Mix the dry ingredients well.
   • Add 2 tbsp curd and 1 tbsp ghee. Rub the mixture with your fingertips until it resembles coarse breadcrumbs. This step is crucial for soft gatte.
   • Gradually add about 2-3 tablespoons of water, kneading to form a firm, smooth, and non-sticky dough. Do not over-knead.
   • Divide the dough into 4-5 equal portions. Roll each portion between your palms into a cylindrical log, about 1/2-inch thick.
2. 2

   Boil and Cut the Gatte

   • In a wide pot, bring 4-5 cups of water to a rolling boil. Add a few drops of oil to the water to prevent gatte from sticking.
   • Carefully slide the dough logs into the boiling water. Cook on medium-high heat for 12-15 minutes.
   • The gatte are cooked when they float to the top and develop small blisters on their surface.
   • Using a slotted spoon, remove the cooked gatte and place them on a plate to cool for about 10 minutes. IMPORTANT: Reserve the cooking water for the gravy.
   • Once slightly cooled, cut the gatte logs into 1/2 to 1-inch thick roundels.
3. 3

   Prepare the Gravy Base

   • In a separate bowl, whisk 1 cup of curd until completely smooth. Add 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 1.5 tsp coriander powder to the whisked curd. Mix well to form a smooth paste.
   • Heat 3 tbsp of ghee in a kadai or heavy-bottomed pan over medium heat. Add 1 tsp cumin seeds and let them splutter.
   • Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
   • Pour in the tomato puree, add 1 tsp salt, and cook for 6-8 minutes, stirring occasionally, until the mixture thickens and ghee starts to separate from the masala.
4. 4

   Combine and Simmer the Curry

   • Reduce the heat to the absolute minimum. Slowly pour the spiced curd mixture into the pan, stirring continuously and vigorously with a whisk or spoon. This prevents the curd from curdling.
   • Continue to stir and cook on low heat for 3-4 minutes until the gravy thickens and you see a gentle boil.
   • Gradually add 1.5 to 2 cups of the reserved gatte water, stirring to combine. Adjust the amount of water to achieve your desired gravy consistency.
   • Bring the gravy to a boil over medium heat, then add the cut gatte pieces.
   • Cover the pan and let the curry simmer on low heat for 7-10 minutes, allowing the gatte to absorb the flavors of the gravy.
5. 5

   Finish and Serve

   • Stir in 1 tsp garam masala and 1 tbsp crushed kasuri methi.
   • Cook for one more minute, then turn off the heat.
   • Garnish with 2 tbsp of freshly chopped coriander leaves.
   • Let the curry rest for 5 minutes before serving. Serve hot with roti, bajra roti, or steamed rice.