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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.
Prepare the Gatta Dough
Shape and Boil the Gattas
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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.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 286.23 calories per serving with 9.18g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Slice the Gattas
Prepare the Masala and Fry
Finish and Serve
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.
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.
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.
Besan (chickpea flour) is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The high fiber content in besan aids in digestion, promotes satiety (helping with weight management), and helps maintain stable blood sugar levels.
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.
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.
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.
Yes, it can be a healthy dish. Besan is a good source of protein, fiber, and complex carbohydrates. It is gluten-free and has a lower glycemic index than wheat flour. To make it healthier, use minimal ghee or oil for frying.
This usually happens for two reasons: the dough was too soft, or the gattas were added to water that wasn't at a rolling boil. Ensure your dough is firm and stiff, and the water is boiling vigorously before you add the gatta logs.
Yes. Replace the curd with a vegan yogurt (like cashew or almond yogurt) or a mix of lemon juice and water to bind the dough. Use a neutral vegetable oil instead of ghee.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan with a splash of water or in the microwave until hot.