Besan Gatte
Tender chickpea flour dumplings simmered in a tangy yogurt and spice-based gravy. A classic Rajasthani curry that's hearty, flavorful, and perfect with hot rotis.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Gatte Dough
- b.In a mixing bowl, combine 1.5 cups besan, 0.5 tsp ajwain, 0.25 tsp hing, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 1 tsp coriander powder, and 0.75 tsp salt. Mix the dry ingredients well.
- c.Add 2 tbsp curd and 1 tbsp ghee. Rub the mixture with your fingertips until it resembles coarse breadcrumbs. This step is crucial for soft gatte.
- d.Gradually add about 2-3 tablespoons of water, kneading to form a firm, smooth, and non-sticky dough. Do not over-knead.
- e.Divide the dough into 4-5 equal portions. Roll each portion between your palms into a cylindrical log, about 1/2-inch thick.
- 2
Step 2
- a.Boil and Cut the Gatte
- b.In a wide pot, bring 4-5 cups of water to a rolling boil. Add a few drops of oil to the water to prevent gatte from sticking.
- c.Carefully slide the dough logs into the boiling water. Cook on medium-high heat for 12-15 minutes.
- d.The gatte are cooked when they float to the top and develop small blisters on their surface.
- e.Using a slotted spoon, remove the cooked gatte and place them on a plate to cool for about 10 minutes. IMPORTANT: Reserve the cooking water for the gravy.
- f.Once slightly cooled, cut the gatte logs into 1/2 to 1-inch thick roundels.
- 3
Step 3
- a.Prepare the Gravy Base
- b.In a separate bowl, whisk 1 cup of curd until completely smooth. Add 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 1.5 tsp coriander powder to the whisked curd. Mix well to form a smooth paste.
- c.Heat 3 tbsp of ghee in a kadai or heavy-bottomed pan over medium heat. Add 1 tsp cumin seeds and let them splutter.
- d.Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
- e.Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
- f.Pour in the tomato puree, add 1 tsp salt, and cook for 6-8 minutes, stirring occasionally, until the mixture thickens and ghee starts to separate from the masala.
- 4
Step 4
- a.Combine and Simmer the Curry
- b.Reduce the heat to the absolute minimum. Slowly pour the spiced curd mixture into the pan, stirring continuously and vigorously with a whisk or spoon. This prevents the curd from curdling.
- c.Continue to stir and cook on low heat for 3-4 minutes until the gravy thickens and you see a gentle boil.
- d.Gradually add 1.5 to 2 cups of the reserved gatte water, stirring to combine. Adjust the amount of water to achieve your desired gravy consistency.
- e.Bring the gravy to a boil over medium heat, then add the cut gatte pieces.
- f.Cover the pan and let the curry simmer on low heat for 7-10 minutes, allowing the gatte to absorb the flavors of the gravy.
- 5
Step 5
- a.Finish and Serve
- b.Stir in 1 tsp garam masala and 1 tbsp crushed kasuri methi.
- c.Cook for one more minute, then turn off the heat.
- d.Garnish with 2 tbsp of freshly chopped coriander leaves.
- e.Let the curry rest for 5 minutes before serving. Serve hot with roti, bajra roti, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra soft gatte, add a tiny pinch (less than 1/8 tsp) of baking soda to the besan dough.
- 2The key to a non-curdled gravy is to add the whisked yogurt on very low heat while stirring continuously.
- 3Do not discard the water used for boiling gatte. It is starchy and flavorful, making it the perfect base for the curry.
- 4Let the gatte cool down for at least 10 minutes before cutting them. This ensures you get clean, neat pieces without them crumbling.
- 5For a richer flavor, you can shallow fry the boiled and cut gatte in a little ghee until golden brown before adding them to the gravy.
- 6Ensure the gatte dough is firm and tight. A soft dough will disintegrate while boiling.
Adapt it for your goals.
No Onion-Garlic Version
For a Jain or Satvik version, skip the onion and ginger-garlic paste. The flavor will be different but equally delicious, relying more on hing and tomatoes.
Stuffed GatteStuffed Gatte
Make a filling of crumbled paneer, nuts, and spices. Flatten the dough logs, place the filling inside, and roll them back into cylinders before boiling.
Creamy GravyCreamy Gravy
For a richer, restaurant-style curry, add 2-3 tablespoons of fresh cream or cashew paste to the gravy at the end of cooking.
Gatte PulaoGatte Pulao
Use leftover fried gatte pieces to make a flavorful pulao. Sauté them with whole spices, onions, and basmati rice.
Why this is on our healthy list.
Rich in Plant-Based Protein
Besan (gram flour) is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
Good for Digestion
The high fiber content in besan aids in digestion and promotes a healthy gut. The use of curd adds probiotics, further supporting digestive health.
Naturally Gluten-Free
This curry is made from gram flour, making it a great gluten-free main course option for individuals with celiac disease or gluten sensitivity.
Provides Complex Carbohydrates
Besan has a lower glycemic index compared to wheat flour, providing a slow and sustained release of energy that helps in managing blood sugar levels.
Frequently asked questions
Yes, Besan Gatte is quite healthy. Besan (gram flour) is a good source of protein, fiber, and complex carbohydrates, and is naturally gluten-free. The use of curd provides probiotics for gut health. It becomes a well-balanced meal when served with whole wheat rotis.