Fried Gatte
Crispy, savory bites made from chickpea flour dumplings. These authentic Rajasthani gatte are first boiled to cook through, then sliced and fried to golden-brown perfection, creating an irresistible snack that's perfect with a sprinkle of chaat masala and a side of green chutney.
For 4 servings
Prepare the Gatte Dough
- In a large mixing bowl, combine the besan, turmeric powder, red chili powder, coriander powder, carom seeds, asafoetida, and salt. Whisk until all the dry ingredients are well combined.
- Add the curd and 2 tablespoons of vegetable oil. Use your fingertips to rub the oil and curd into the flour mixture until it resembles coarse breadcrumbs.
- Gradually add water, 1 tablespoon at a time, and knead to form a firm, smooth, and non-sticky dough. Be careful not to add too much water. Let the dough rest for 5 minutes.
Shape and Boil the Gatte
- Divide the dough into 4-5 equal portions. Roll each portion between your palms to form a smooth, cylindrical log about 1/2-inch in diameter.
- In a wide pot, bring 6 cups of water to a rolling boil. Gently slide the prepared gatte logs into the boiling water.
- Cook on medium-high heat for 12-15 minutes. The gatte are cooked when they float to the surface and develop small blisters. Do not overcook them.
- Using a slotted spoon, carefully remove the boiled gatte logs and place them on a plate to cool.
Cool and Slice the Gatte
- Allow the gatte logs to cool down completely to room temperature. This step is crucial and takes about 10-15 minutes. Slicing them while hot will cause them to crumble.
- Once cooled, use a sharp knife to slice the logs into rounds about 1/4-inch thick.
Fry to Golden Perfection
- Heat the 2 cups of oil for deep frying in a kadai or deep pan over medium heat. To check if the oil is ready, drop a small piece of dough; it should sizzle and rise to the top steadily.
- Carefully add a batch of the sliced gatte into the hot oil, ensuring not to overcrowd the pan.
- Fry for 4-6 minutes, stirring occasionally, until they are evenly golden brown and crispy on all sides.
- Remove the fried gatte with a slotted spoon and drain them on a plate lined with paper towels to absorb excess oil.
Season and Serve
- While the gatte are still hot, transfer them to a mixing bowl.
- Immediately sprinkle the chaat masala over them and toss well to ensure they are evenly coated.
- Garnish with freshly chopped coriander leaves. Serve hot with mint-coriander chutney or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a firm dough, use slightly sour curd and add water very cautiously. A soft dough will cause the gatte to disintegrate while boiling.
- 2Ensure the water is at a rolling boil before adding the gatte logs. This helps in cooking them evenly and quickly.
- 3Cooling the boiled gatte completely before slicing is the most important step to prevent them from breaking apart.
- 4Fry the gatte in batches on medium heat for the best crispy texture. Frying on high heat will brown them too fast, leaving the inside undercooked.
- 5For an extra flavor kick, you can add 1/2 teaspoon of crushed fennel seeds (saunf) to the dough.
- 6Serve immediately after frying for the best taste and crunch. They tend to soften as they cool.
Adapt it for your goals.
Healthier Version
For a lower-calorie option, air-fry the boiled and sliced gatte. Preheat your air fryer to 180°C (350°F), lightly brush the gatte with oil, and air-fry for 10-12 minutes, flipping halfway, until golden and crisp.
Masala Tadka GatteMasala Tadka Gatte
Instead of just sprinkling with chaat masala, prepare a quick tempering. Heat 1 tbsp of oil, add mustard seeds, cumin seeds, a pinch of asafoetida, and a few curry leaves. Once they splutter, add the fried gatte and toss to coat.
Spicy GatteSpicy Gatte
Increase the heat by adding 1 teaspoon of finely chopped green chilies or 1/2 teaspoon of garam masala to the dough mixture.
Why this is on our healthy list.
Rich in Plant-Based Protein
Besan (chickpea flour) is an excellent source of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
Good Source of Fiber
High in dietary fiber, besan helps promote digestive health, aids in regular bowel movements, and can contribute to a feeling of fullness, which may help with weight management.
Naturally Gluten-Free
This snack is a great option for individuals with celiac disease or gluten sensitivity, as chickpea flour is naturally free from gluten.
Provides Complex Carbohydrates
Besan offers complex carbohydrates that provide a steady release of energy, unlike simple carbs that can cause blood sugar spikes.
Frequently asked questions
One serving of Fried Gatte (about 85g) contains approximately 250-280 calories, primarily from the besan and the oil absorbed during deep-frying.
