Besan Gatte Fry
A classic Rajasthani snack or side dish featuring tender chickpea flour dumplings sautéed with aromatic spices. It's a delightful dry version of the famous Gatte ki Sabzi, perfect with roti or as a tea-time treat.
For 4 servings
5 steps. 25 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 turmeric powder, 0.5 tsp red chili powder, 0.25 tsp hing, and 0.75 tsp salt. Mix the dry ingredients well.
- c.Add 3 tbsp curd and 1 tbsp of oil to the dry mixture. Rub the mixture with your fingertips until it resembles coarse breadcrumbs.
- d.Gradually add 1-2 tbsp of water, a little at a time, and knead to form a firm, smooth dough. Do not over-knead or make the dough sticky.
- e.Divide the dough into 4-5 equal portions and let it rest for 5 minutes.
- 2
Step 2
- a.Shape and Boil the Gatte
- b.Take each portion of dough and roll it between your palms to form a cylindrical log about 1/2-inch in diameter.
- c.In a wide pot, bring 4 cups of water to a rolling boil.
- d.Carefully slide the dough logs into the boiling water. Cook on medium-high heat for 12-15 minutes.
- e.The gatte are cooked when they float to the surface and develop small blisters. To check for doneness, you can cut one; it should be cooked through without any raw dough inside.
- f.Using a slotted spoon, remove the cooked gatte and place them on a plate to cool down for about 10 minutes. You can reserve the cooking water to use in curries or for kneading dough.
- g.Once cooled, slice the gatte logs into 1/2-inch thick rounds.
- 3
Step 3
- a.Prepare the Tempering and Masala
- b.Heat the remaining 3 tbsp of oil in a kadai or pan over medium heat.
- c.Add 0.5 tsp mustard seeds and 1 tsp cumin seeds. Allow them to crackle and become fragrant.
- d.Add the finely chopped onion and slit green chilies. Sauté for 3-4 minutes until the onions become soft and translucent.
- e.Add 1 tsp ginger-garlic paste and cook for another minute until the raw aroma disappears.
- 4
Step 4
- a.Fry the Gatte
- b.Reduce the heat to low. Add the remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 1 tsp coriander powder. Sauté for 30 seconds, being careful not to burn the spices.
- c.Add the sliced gatte to the pan along with the remaining 0.5 tsp salt. Toss gently to coat the gatte evenly with the masala.
- d.Increase the heat to medium and fry for 5-7 minutes, stirring occasionally, until the gatte are lightly browned and slightly crisp on the edges.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Sprinkle 0.5 tsp amchur and 0.5 tsp garam masala over the gatte. Mix well.
- c.Garnish with 2 tbsp of freshly chopped coriander leaves.
- d.Serve hot as a tea-time snack or as a side dish with roti, paratha, or dal-rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For softer gatte, add a pinch of baking soda to the besan dough.
- 2Ensure the dough is firm and not sticky. If it's too soft, the gatte will dissolve while boiling.
- 3Let the boiled gatte cool completely before slicing to get clean, even pieces.
- 4Don't discard the water used for boiling gatte. It's nutritious and can be used to make the gravy for 'Gatte ki Sabzi' or to knead chapati dough.
- 5Frying the gatte on a consistent medium flame ensures they become crisp without burning.
Adapt it for your goals.
With Vegetables
Add thinly sliced bell peppers (capsicum) or steamed green peas along with the onions for extra nutrition and crunch.
No Onion/GarlicNo Onion/Garlic
For a Jain or Sattvic version, skip the onion and ginger-garlic paste. The dish will still be flavorful due to the other spices.
Crispier GatteCrispier Gatte
For an extra crispy texture, you can shallow fry or deep fry the sliced gatte until golden brown before adding them to the masala.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper powder at the end for more heat.
Why this is on our healthy list.
Rich in Plant-Based Protein
Besan, or chickpea flour, is an excellent source of plant-based 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 helps maintain a healthy gut. Spices like ajwain (carom seeds) and hing (asafoetida) are also known for their digestive properties.
Naturally Gluten-Free
This dish is made entirely from chickpea flour, making it a great gluten-free option for individuals with celiac disease or gluten sensitivity.
Provides Complex Carbohydrates
Besan provides complex carbohydrates that release energy slowly, helping to maintain stable blood sugar levels and keeping you full for longer.
Frequently asked questions
Yes, it is relatively healthy. Besan (chickpea flour) is a good source of protein, fiber, and is gluten-free. This dish is boiled and then shallow-fried, making it a healthier option compared to deep-fried snacks. To make it even healthier, you can reduce the amount of oil used for frying.