Tender chickpea flour dumplings simmered in a tangy, spicy yogurt-based gravy. This authentic Rajasthani curry is a culinary delight, perfect with hot rotis or rice.
A rustic, gluten-free flatbread from Rajasthan, made from pearl millet flour. It has a nutty, earthy flavor and a slightly coarse texture, perfect for pairing with spicy curries or simply with a dollop of ghee and jaggery.
A fiery and pungent Rajasthani condiment made from fresh garlic and dried red chilies. This vibrant red chutney, also known as Lasun ki Chutney, adds a powerful kick to any meal, especially traditional pairings like bajra rotis, dal baati churma, or even as a zesty spread.
About Besan Gatte ki Sabzi, Bajra Roti and Lehsun Chutney
Perfectly spiced Besan Gatte with Bajra Roti & tangy Lehsun Chutney - a fiber-rich, energy-giving feast!
This rajasthani dish is perfect for lunch. With 608.44 calories and 17.3g of protein per serving, it's a high-fiber option for your meal plan.
fat
3 tbsp Ghee
1 tsp Cumin Seeds
1 pcs Onion (medium, finely chopped)
1 tsp Ginger-Garlic Paste
2 pcs Green Chili (slit lengthwise)
0.75 cup Tomato Puree (from 2 medium tomatoes)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Kasuri Methi (crushed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Gatte Dough
In a mixing bowl, combine 1.5 cups besan, 3 tbsp curd, 2 tsp oil, 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 all the ingredients with your fingertips until it resembles coarse crumbs. This ensures the oil (moin) is well incorporated.
Add 2-3 tablespoons of water, one at a time, and knead for 3-4 minutes to form a firm, smooth, and non-sticky dough.
Divide the dough into 4-5 equal portions. Roll each portion between your palms into a cylindrical log about 1/2-inch thick.
2
Boil and Cut the Gatte
In a wide pot, bring 4 cups of water to a rolling boil.
Carefully slide the prepared 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 boiled gatte and place them on a plate to cool for 5-10 minutes. IMPORTANT: Reserve the nutrient-rich water they were boiled in for the gravy.
Once slightly cooled, slice the logs into 1/2-inch thick roundels.
3
Prepare the Gravy Base
In a separate bowl, whisk 1 cup of curd with 1 tbsp of besan until completely smooth and lump-free. This step is crucial to prevent the curd from splitting.
Heat 3 tbsp of ghee in a kadai or heavy-bottomed pan over medium heat. Once hot, add 1 tsp of cumin seeds and let them splutter.
Add 0.25 tsp hing, followed by the finely chopped onion. Sauté for 6-7 minutes until the onions turn soft and golden brown.
Add 1 tsp ginger-garlic paste and the slit green chilies. Sauté for another minute until the raw aroma disappears.
4
Cook the Masala
Stir in the tomato puree and cook for 4-5 minutes, until it thickens and you see ghee separating at the edges of the masala.
Add the dry spice powders: 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Mix well and cook for 1 minute, stirring constantly.
5
Simmer the Curry
Turn the heat to the absolute lowest setting. Slowly pour the whisked curd-besan mixture into the pan, stirring continuously and vigorously with a whisk or spoon.
Continue stirring for 2-3 minutes until the gravy comes to a gentle simmer. Do not stop stirring during this process.
Gradually add about 1.5 to 2 cups of the reserved gatte water and 1 tsp salt. Mix well and bring the gravy to a boil over medium heat.
Add the sliced gatte pieces to the gravy. Reduce the heat to low, cover the pan, and let it simmer for 7-8 minutes. This allows the gatte to absorb the flavors of the gravy.
Finally, stir in 0.5 tsp garam masala and 1 tsp crushed kasuri methi. Cook for one more minute.
6
Garnish and Serve
Turn off the heat. Garnish with 2 tbsp of fresh chopped coriander leaves.
Let the sabzi rest for 5-10 minutes before serving. Serve hot with phulka, roti, or steamed rice.
276cal
7gprotein
42gcarbs
9gfat
Ingredients
2 cup Bajra Flour (Also known as pearl millet flour)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed, the amount may vary)
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine the 2 cups of bajra flour and 0.5 tsp of salt. Mix well.
Gradually add warm water, a little at a time, and start gathering the flour to form a shaggy dough.
Once the flour comes together, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes. This process is crucial for a smooth, crack-free roti.
The final dough should be soft, smooth, and pliable, similar to the consistency of chapati dough. It should not be sticky or too stiff.
Cover the dough with a damp cloth and let it rest for 15 minutes. Do not rest it for too long as it can become dry.
2
Shape the Rotis
After resting, knead the dough again for one minute.
Divide the dough into 8 equal portions and roll them into smooth, crack-free balls.
Take one ball of dough. Dust your palms with a little dry bajra flour.
Gently flatten the ball and start patting it between your palms, rotating it as you go, to form a thin disc of about 4-5 inches in diameter. This is the traditional method.
For an easier method, place a dough ball on a piece of parchment paper or a plastic sheet. Flatten it slightly, cover with another sheet, and use a rolling pin to gently roll it into a 4-5 inch circle of about 1/4 inch thickness.
3
Cook the Rotis
Heat a cast-iron or earthen tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully lift the rolled roti and place it on the hot tawa.
Cook for about 45-60 seconds on the first side, or until you see small bubbles and the color changes slightly.
Flip the roti using tongs and cook the other side for about a minute until light brown spots appear.
For a soft, puffed roti, you can now place it directly on a low open flame using tongs. It will puff up in seconds. Flip to cook both sides evenly. Alternatively, press the roti gently on the tawa with a folded kitchen towel to help it puff up.
Repeat the process for all the remaining dough balls.
4
Serve
Once cooked, remove the roti from the heat and immediately brush it generously with ghee.
Serve the hot Bajra Roti with Rajasthani curries like Gatte ki Sabzi, dal, or simply with a dollop of white butter (makhan) and a piece of jaggery (gur).
15 Kashmiri Red Chilies (For vibrant color and mild heat)
5 Guntur Red Chilies (For heat, adjust quantity to your preference)
1 cup Garlic Cloves (Peeled)
3 tbsp Mustard Oil (For authentic flavor and preservation)
1 tsp Cumin Seeds
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Salt (Adjust to taste)
0.25 cup Water (As needed for grinding)
Instructions
1
Prepare the Chilies
Remove the stems from both Kashmiri and Guntur red chilies.
Place them in a medium bowl and cover completely with hot water.
Let the chilies soak for at least 30 minutes to soften. This makes them easier to grind into a smooth paste.
2
Grind the Chutney Paste
Drain the soaked chilies, reserving the soaking water.
In a grinder or blender jar, combine the soaked chilies, peeled garlic cloves, and cumin seeds.
Add 2-3 tablespoons of the reserved chili water and grind into a thick, smooth paste. Scrape down the sides of the jar as needed and add more water, one tablespoon at a time, only if necessary to facilitate grinding.
3
Cook the Chutney
Heat the mustard oil in a small, heavy-bottomed pan over medium-high heat until it just begins to smoke. This process tempers the oil and reduces its pungency.
Reduce the heat to low and let the oil cool for 30 seconds. Carefully add the ground garlic-chili paste to the pan. It will splutter, so stand back.
Stirring continuously, cook the paste on low heat for 7-10 minutes. This step is crucial to cook the raw garlic and enhance the flavor.
Continue cooking until the paste darkens to a deep red color and you see the oil starting to separate from the sides of the mixture.
4
Finish and Store
Turn off the heat. Stir in the salt and fresh lemon juice until well combined.
Allow the chutney to cool down completely to room temperature.
Once cooled, transfer the Lehsun Chutney to a clean, dry, and sterilized airtight glass jar. Store in the refrigerator for up to 4 weeks.
