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.
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Besan Gatte ki Sabzi, Roti and Steamed Basmati Rice
Tangy, protein-packed Besan Gatte ki Sabzi with rotis and rice - a perfectly spiced homestyle treat!
This north_indian dish is perfect for lunch. With 769.63 calories and 22.9g of protein per serving, it's a nutritious choice 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.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
