Besan Gatta Fry
Tender chickpea flour dumplings, steamed and then pan-fried with aromatic Rajasthani spices. This dry sabzi offers a unique, savory flavor and delightful texture, perfect with rotis.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Gatta Dough
- b.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.
- c.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.
- d.Gradually add 1-2 tablespoons of warm water, kneading to form a firm, smooth, and non-sticky dough. Do not over-knead.
- e.Cover the dough and let it rest for 10 minutes.
- 2
Step 2
- a.Shape and Boil the Gattas
- b.While the dough rests, bring 4-5 cups of water to a rolling boil in a wide pot.
- c.Divide the rested dough into 4-5 equal portions. Roll each portion between your palms into a smooth log about 1/2-inch thick.
- d.Carefully slide the dough logs into the boiling water. Cook on medium-high heat for 12-15 minutes.
- e.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
Step 3
- a.Slice the Gattas
- b.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.
- c.Allow the gattas to cool for 5-10 minutes. This helps them firm up and prevents crumbling.
- d.Once slightly cooled, slice the logs into 1/4-inch thick roundels.
- 4
Step 4
- a.Prepare the Masala and Fry
- b.Heat the remaining 3 tbsp of ghee in a kadai or pan over medium heat.
- c.Add 0.5 tsp mustard seeds and 0.5 tsp cumin seeds. Once they begin to crackle, add the remaining 0.25 tsp hing.
- d.Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
- e.Add 1 tsp ginger-garlic paste and the green chili. Sauté for another minute until the raw aroma disappears.
- f.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.
- g.Immediately add the sliced gattas to the pan. Add the remaining 0.5 tsp salt.
- 5
Step 5
- a.Finish and Serve
- b.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.
- c.Turn off the heat. Sprinkle 0.5 tsp amchur powder and 2 tbsp chopped coriander leaves over the gattas. Give it a final mix.
- d.Serve hot with phulka, roti, or as a side dish with dal and rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the gatta dough is firm and stiff. A soft dough will disintegrate while boiling.
- 2Always add gattas to rapidly boiling water. Adding them to cold or lukewarm water will make them dissolve.
- 3Let the boiled gattas cool down for a few minutes before slicing. This prevents them from breaking apart.
- 4For an extra crispy texture, you can shallow fry the sliced gattas in a little ghee until golden brown before adding them to the masala.
- 5The water used for boiling gattas is very flavorful. Don't discard it; use it as a stock for gravies or to knead roti dough.
Adapt it for your goals.
Gatta Curry
To make a gravy version, add a puree of 2 tomatoes after sautéing the onions. After the masala is cooked, add 1/4 cup of whisked curd and the reserved gatta stock to create a flavorful curry. Simmer the gattas in the gravy for 5-7 minutes.
Spicy GattaSpicy Gatta
Increase the amount of red chili powder and green chilies. You can also add a pinch of garam masala at the end for extra warmth and flavor.
Air Fryer VersionAir Fryer Version
After boiling and slicing the gattas, toss them with 1 tsp of oil and air fry at 180°C (350°F) for 8-10 minutes until crisp. Then, toss them in the prepared masala.
Why this is on our healthy list.
Rich in Protein
Besan (chickpea flour) is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Good Source of Fiber
The high fiber content in besan aids in digestion, promotes satiety (helping with weight management), and helps maintain stable blood sugar levels.
Aids Digestion
Spices like ajwain (carom seeds) and hing (asafoetida) are traditionally used in Indian cooking to prevent indigestion, gas, and bloating, making this dish easier on the stomach.
Gluten-Free
As this dish is made entirely from chickpea flour, it is naturally gluten-free, making it a suitable and delicious option for individuals with celiac disease or gluten sensitivity.
Frequently asked questions
One serving of Besan Gatta Fry contains approximately 325-350 calories, primarily from besan and ghee. The exact count can vary based on the type of fat used and serving size.