Besan Gatte Fry

1. 1
   mix · ~5 min

   Make the gatte dough.

   1.Add chickpea flour, carom seeds, asafoetida, half of the red chili powder, half of the coriander powder, a pinch of turmeric, and 0.25 tsp salt to a bowl.

   2.Add yogurt and 1 tbsp oil.

   3.Sprinkle in a little water at a time and mix into a firm dough.

   TIPKeep the dough firm, not sticky, so the gatte hold their shape while boiling.
2. 2
   prep · ~3 min

   Shape the dough into logs.

   Divide the dough into 4 equal portions and roll each one into a smooth log about 1 inch thick.

3. 3
   boil · ~12 min

   Boil the gatte logs.

   Bring 4 cups water to a boil in a wide pan. Add the logs and cook on medium heat until they float and turn firm, 10 to 12 minutes.

   TIPDo not overcrowd the pan. The logs need space so they cook evenly.
4. 4
   rest · ~5 min

   Cool and slice the gatte.

   Lift the boiled logs out and let them cool for a few minutes. Slice them into bite-size rounds.

5. 5
   saute · ~8 min

   Cook the masala base.

   1.Heat the remaining 1 tbsp oil in a pan over medium heat.

   2.Add cumin seeds and let them sizzle for a few seconds.

   3.Add onion, ginger, and green chili, then cook until the onion softens and turns light golden.

   4.Add tomato and cook until soft and pulpy.
6. 6
   saute · ~1 min

   Add the spices.

   Add the remaining red chili powder, remaining coriander powder, the remaining turmeric, remaining 0.25 tsp salt, and garam masala. Mix well and cook for 30 seconds.

   TIPIf the masala looks dry, add 1 to 2 tbsp of the reserved boiling water to keep the spices from burning.
7. 7
   fry · ~4 min

   Toss the gatte in the masala.

   Add the sliced gatte to the pan and toss gently so the masala coats every piece. Cook for 3 to 4 minutes, stirring carefully, until the edges are lightly fried.

8. 8
   garnish · ~1 min

   Finish with lemon juice and coriander leaves.

9. 9
   serve · ~1 min

   Serve hot.

   Serve Besan Gatte Fry hot with roti, paratha, or plain rice.

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