Besan Gatta Fry
Firm gram flour dumplings simmered, sliced, and lightly pan-fried with everyday spices. This Rajasthani-style dry dish is hearty, satisfying, and easy to pair with roti, dal, or a simple yogurt side.
For 4 servings
- mix · ~7 min
Make the gatta dough.
1.Add besan, carom seeds, red chili powder, turmeric powder, 1 pinch asafoetida, yogurt, 1 tbsp oil, and 0.25 tsp salt to a bowl.2.Mix with your fingers until the flour looks evenly moistened.3.Add water little by little and bring it together into a firm dough.TIPKeep the dough firm, not sticky, so the gatta holds its shape while boiling. - knead · ~5 min
Knead and shape the gatta logs.
Knead the dough for 2 to 3 minutes until smooth. Divide into 4 portions and roll each one into an even log about 1 inch thick.
- boil · ~12 min
Boil the gatta logs.
Bring 4 cups water to a boil in a wide pan. Add the logs and cook for 10 to 12 minutes, until they float and feel firm.
TIPDo not overcrowd the pan or the logs may stick together. - rest · ~5 min
Cool and slice the gatta.
Lift the boiled logs out and let them cool for a few minutes. Slice them into bite-size rounds.
- saute · ~2 min
Cook the tempering.
1.Heat the remaining 1 tbsp oil in a pan over medium heat.2.Add cumin seeds and the remaining pinch of asafoetida.3.Add green chili and ginger, then cook until fragrant, about 30 seconds.TIPUse medium heat so the cumin and asafoetida do not burn. - fry · ~7 min
Fry the gatta with spices.
1.Add the sliced gatta to the pan and toss gently.2.Sprinkle in coriander powder and the remaining 0.25 tsp salt.3.Cook for 5 to 7 minutes, turning occasionally, until lightly golden at the edges. - garnish
Finish with lemon juice and coriander leaves.
Turn off the heat, drizzle over lemon juice, and toss with chopped coriander leaves for a fresh finish.
- serve
Serve hot.
Serve Besan Gatta Fry warm as a side with roti, plain rice, or yogurt.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the besan dough quite firm; a soft dough can make the gatta break or turn dense after boiling.
- 2Roll all 4 logs to an even thickness so they cook through at the same rate in the boiling water.
- 3The gatta is done boiling when the logs float and feel springy-firm when lifted with a spoon.
- 4Cool the boiled logs slightly before slicing, or the rounds may crumble at the edges.
- 5Pan-fry on medium heat and turn gently so the slices get light golden spots without breaking.
- 6Add the lemon juice only after switching off the heat to keep its fresh, sharp finish bright.
- 7You can boil the gatta logs a day ahead, refrigerate them, and slice and fry just before serving.
Adapt it for your goals.
Low-oil
Use less oil in the final fry and brown the sliced gatta on a good nonstick pan for a lighter version.
jainJain
Skip ginger and asafoetida if needed, and rely on cumin, coriander powder, green chili, and lemon for flavor.
spicierSpicier
Increase red chili powder in the dough and add extra chopped green chili in the tempering for a hotter finish.
gravy styleGravy-style
Turn it into gatta sabzi by adding a spiced yogurt-based gravy after the tempering instead of making it dry.
Why this is on our healthy list.
Plant-Based Protein
Besan, made from chickpeas, adds plant protein that makes this dry sabzi more filling than many vegetable sides.
Good Fiber From Besan
Chickpea flour contributes fiber, which helps make the dish hearty and satisfying when served with roti or rice.
Digestive Spice Support
Carom seeds, cumin, ginger, and asafoetida are traditional spices often used to make legume-based dishes feel easier to digest.
Frequently asked questions
This usually happens if the dough was too dry, the logs were too thick, or they were overboiled and over-fried. Keep the dough firm but pliable and fry only until lightly golden.
