Besan Gatte Fry

Instructions

1. 1

   Prepare the Gatte 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 well.
   • Add 3 tbsp curd and 1 tbsp of oil to the dry mixture. Rub the mixture with your fingertips until it resembles coarse breadcrumbs.
   • Gradually add 1-2 tbsp of water, a little at a time, and knead to form a firm, smooth dough. Do not over-knead or make the dough sticky.
   • Divide the dough into 4-5 equal portions and let it rest for 5 minutes.
2. 2

   Shape and Boil the Gatte

   • Take each portion of dough and roll it between your palms to form a cylindrical log about 1/2-inch in diameter.
   • In a wide pot, bring 4 cups of water to a rolling boil.
   • 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 surface and develop small blisters. To check for doneness, you can cut one; it should be cooked through without any raw dough inside.
   • Using a slotted spoon, remove the cooked gatte and place them on a plate to cool down for about 10 minutes. You can reserve the cooking water to use in curries or for kneading dough.
   • Once cooled, slice the gatte logs into 1/2-inch thick rounds.
3. 3

   Prepare the Tempering and Masala

   • Heat the remaining 3 tbsp of oil in a kadai or pan over medium heat.
   • Add 0.5 tsp mustard seeds and 1 tsp cumin seeds. Allow them to crackle and become fragrant.
   • Add the finely chopped onion and slit green chilies. Sauté for 3-4 minutes until the onions become soft and translucent.
   • Add 1 tsp ginger-garlic paste and cook for another minute until the raw aroma disappears.
4. 4

   Fry the Gatte

   • Reduce the heat to low. Add the remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 1 tsp coriander powder. Sauté for 30 seconds, being careful not to burn the spices.
   • Add the sliced gatte to the pan along with the remaining 0.5 tsp salt. Toss gently to coat the gatte evenly with the masala.
   • Increase the heat to medium and fry for 5-7 minutes, stirring occasionally, until the gatte are lightly browned and slightly crisp on the edges.
5. 5

   Garnish and Serve

   • Turn off the heat. Sprinkle 0.5 tsp amchur and 0.5 tsp garam masala over the gatte. Mix well.
   • Garnish with 2 tbsp of freshly chopped coriander leaves.
   • Serve hot as a tea-time snack or as a side dish with roti, paratha, or dal-rice.