Golyanchi Amti

Name: Golyanchi Amti
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 1 cup chickpea flour (for golya); 1 pcs onion (small, finely chopped for golya); 2 tbsp coriander leaves (finely chopped, for golya); 2 pcs green chili (finely chopped); 1 pinch turmeric powder (for golya); 0.5 tsp red chili powder (for golya); 0.5 tsp cumin seeds (for golya); 0.5 tsp salt (divided); 1 tbsp oil (for golya mixture); 0.25 cup water (for binding golya mixture); 0.5 tsp mustard seeds; 6 pcs curry leaves; 1 pinch asafoetida; 4 pcs garlic (cloves, crushed); 1 inch ginger (grated); 1 tsp god masala; 1 tbsp tamarind (soaked in warm water and pulp extracted); 1 tsp jaggery (grated)

RATING

4.4/5(38)

TASTE SCORE

7/10

A homestyle Maharashtrian curry with soft besan dumplings simmered in a tangy-spiced gravy. It has a comforting balance of nutty gram flour, tamarind, jaggery, and warming spices that tastes especially good with rice or bhakri.

PREP

20m

COOK

30m

SERVES

1 KATORI

162 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Soak the tamarind and prep the ingredients.
Soak the tamarind in a little warm water for 10 minutes, then squeeze and extract the pulp. Chop the onions, green chili, and coriander leaves, and grate the ginger.
mix · ~5 min
Make the golya mixture.
1.Add chickpea flour to a bowl.
2.Mix in the small chopped onion, green chili, coriander leaves, turmeric powder, red chili powder, cumin seeds, 0.25 tsp salt, and 1 tbsp oil.
3.Sprinkle in the water little by little and mix into a thick, tight dough.
4.Rest the mixture for 5 minutes so the flour hydrates evenly.
TIPKeep the mixture firm so the dumplings hold their shape in the gravy.
prep · ~4 min
Shape the golya.
Grease your palms lightly and shape the mixture into small marble-sized balls. Keep them covered so they do not dry out.
saute · ~8 min
Build the amti base.
1.Heat 1 tbsp oil in a kadai over medium heat.
2.Add mustard seeds and cumin seeds; let them crackle.
3.Add curry leaves and asafoetida.
4.Add the medium chopped onion and cook until lightly golden, 5 to 6 minutes.
5.Add garlic and ginger and cook for 1 minute until fragrant.
TIPDo not brown the garlic too much or the amti can taste bitter.
saute · ~4 min
Season the gravy.
Add god masala, turmeric powder, red chili powder, tamarind pulp, jaggery, and the remaining salt. Stir for 30 seconds, then pour in the water and bring the gravy to a gentle boil.
simmer · ~12 min
Cook the golya in the amti.
1.Lower the heat so the gravy is gently bubbling.
2.Slide in the golya one by one without crowding.
3.Do not stir for the first 2 minutes so they can set.
4.Cover and simmer for 10 to 12 minutes until the golya are cooked through and the gravy thickens slightly.
TIPShake the pan gently instead of stirring hard, or the dumplings may break.
garnish
Garnish with coriander leaves.
serve
Serve hot.
Serve Golyanchi Amti hot with steamed rice, bhakri, or chapati.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the golya dough quite stiff; a loose mixture will disintegrate once it hits the simmering amti.
2
Shape marble-sized dumplings evenly so they cook through in the same time and stay tender inside.
3
Let the onion in the amti turn only lightly golden, not dark brown, so the gravy stays balanced and not bitter.
4
Once the golya are added, avoid stirring for the first couple of minutes; swirl the kadai gently instead.
5
Maintain a gentle simmer, not a rolling boil, or the besan dumplings can crack and break apart.
6
If the gravy thickens too much after the golya cook, loosen it with a splash of hot water before serving.
7
This amti tastes even better after a short rest, as the tamarind, jaggery, and god masala meld together.

RECIPE VARIATIONS

Adapt it for your goals.

no onion

No-onion

Skip onion in both the golya and gravy for a simpler version; the tamarind, jaggery, and god masala still keep the amti flavorful.

spicier

Spicier

Increase green chili or red chili powder for a hotter amti that pairs especially well with plain steamed rice.

garlic free

Garlic-free

Omit garlic for a lighter, more satvik-style profile while keeping ginger, curry leaves, and god masala for depth.

jain

Jain

Skip onion, garlic, and ginger; rely on hing, curry leaves, god masala, tamarind, and jaggery for a Jain-friendly adaptation.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Plant-Based Protein

Chickpea flour in the golya adds plant protein, making the curry more satisfying than a thin gravy alone.

✓

Fiber From Besan and Onion

Besan and onions contribute fiber, which helps make this homestyle amti filling and hearty.

✓

Digestive Spice Support

Cumin, ginger, asafoetida, and curry leaves are traditional ingredients often used to make legume-based dishes easier to digest.

✓

Lower-Dairy Comfort Dish

This amti gets body and flavor from besan and spices rather than cream, butter, or other rich dairy ingredients.

QUESTIONS?

Frequently asked questions

The mixture was likely too wet or the gravy was boiling too hard. Keep the dough firm, add the dumplings to a gentle simmer, and do not stir immediately.