Besan Gatte

1. 1
   mix · ~10 min

   Knead the gatte dough.

   In a mixing bowl, combine besan, turmeric powder, red chili powder, carom seeds, salt, and oil. Add water little by little and knead into a stiff, smooth dough. Cover and set aside for 10 minutes.

   TIPA stiff dough ensures the gatte hold their shape while boiling. If too soft, add a little more besan.
2. 2
   prep · ~2 min

   Shape the gatte logs.

   Divide the dough into 4 equal portions. Roll each portion on a clean surface into a cylindrical log about 6 inches long and 1 inch thick.

3. 3
   boil · ~15 min

   Boil the gatte.

   Bring 4 cups of water and 0.25 tsp salt to a boil in a saucepan. Gently slide in the besan logs and cook on medium heat for 12-15 minutes. The gatte will float to the top when cooked. Reserve the yellow cooking water for the gravy.

   TIPDo not discard the cooking water — it is packed with flavor and helps thicken the gravy.
4. 4
   prep · ~5 min

   Slice the gatte.

   Remove the boiled logs with a slotted spoon and let them cool for 5 minutes. Cut the logs into half-inch thick round pieces. Set aside.

5. 5
   mix · ~1 min

   Whisk the yogurt spice mix.

   In a bowl, whisk the yogurt until smooth. Add coriander powder, turmeric powder, red chili powder, and a pinch of salt. Mix well and keep aside.

   TIPMake sure the yogurt is at room temperature and whisked well to prevent curdling in the hot gravy.
6. 6
   temper · ~12 min

   Make the gravy base.

   1.Heat ghee in a kadai over medium heat.

   2.Add cumin seeds and let them splutter.

   3.Add asafoetida, chopped onions, and minced garlic.

   4.Sauté until onions turn golden brown (5-7 minutes).

   5.Add slit green chilies and cook for 1 minute.

   6.Add tomato puree and cook until the oil starts to separate (4-5 minutes).
7. 7
   simmer · ~5 min

   Add yogurt and simmer the gravy.

   Lower the heat to the minimum. Slowly add the whisked yogurt mix while stirring continuously to prevent splitting. Add about 1 cup of the reserved gatte cooking water to adjust consistency. Increase heat to medium and bring to a gentle simmer. Add garam masala and amchur powder. Cook for 5 minutes.

   TIPAlways stir continuously when adding yogurt to hot oil and keep the flame low, otherwise the gravy will split.
8. 8
   simmer · ~7 min

   Add gatte and finish the curry.

   Gently slide the sliced gatte into the simmering gravy. Cover and cook on low heat for 5-7 minutes, letting the dumplings absorb the flavors. Turn off the heat and let it rest for 2 minutes.

9. 9
   garnish

   Garnish with coriander leaves and serve hot.

   Transfer to a serving bowl, garnish with fresh chopped coriander leaves, and serve immediately with roti or steamed rice.

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