Besan ke Gatte/ Gatte ki Sabzi

One of the specialities of Rajasthani Cuisine is the "Besan Ke Gatte ki Sabzi". Its eaten alongwith steamed rice or mostly with hot Rotis loaded with Ghee. My father being raised in Rajasthan it was one of his loved dishes among all the loaded cuisines. This recipe is especially for him who loved to cook and equally relish the dishes that originated from Rajasthan.

Let's have a look at the basic ingredients for making Gatte (Besan/Gram Flour Pakodas):

1/4 Cup Oil

1 1/4 Cup Gram Flour (Besan)

1 Cup Yoghurt

3 tsp Ginger Chopped

1 tsp Pudina/Mint Leaves chopped

1 tsp Cumin Seeds

1/2 tsp Red Chilli Powder

Pinch of Baking Soda

Warm Water to knead the dough

Ingredients for Gravy:

1 cup Yogurt

1/2 Cup Oil 

1/4 cup Cream/ Malai

2 tsp Cumin Seeds

1/2 tsp Red Chilli Powder

6 Cloves

1 inch Cinnamon Stick

2 Bay Leaves

Pinch of Asafoetida/Hing

Green Coriander Chopped

1/4 tsp Garam Masala

4 Green Chillies (Chopped)

Method:

Whisk together in a mixing bowl ginger,1 teapsoon mint leaves chopped with yogurt. To which you add 1/4 cup oil, gram flour,cumin seeds,1/2 tsp of red chilli powder, baking soda and some warm water.

Knead the above into a hard pliable dough. The same way as you do while kneading roti dough.

Divide the dough into 8 portions and shape it into 6-8 inches long cylinders.

Meanwhile boil 6 cups of water in a pot.

Once the water is boiling hot add the cylinders in the water and let it rest in boiling water for 20 mins. (The flame should be on medium low not too high).

Remove them from the water and keep them aside. Let them cool down. 

Make sure to save the water in a cup or a bowl for later use. 

Once the cylinders cool down cut them into 1/2 inch pieces or bigger however u like. I prefer to have them smaller so that they get soaked in the gravy completely.

In a clean bowl whisk the yogurt. Add coriander powder,1/2 tsp red chilli powder, turmeric powder and salt. Keep it aside for 10 mins.

In a pot add 3 tbsp of oil.

Add cumin seeds, cloves, cinnamon stick, and bay leaves.

Let them crackle stir in asafoetida/hing. Reduce the flame to low and add the yogurt mixture. Keep stirring continously.

Cook on low flame till gravy starts boiling. If you feel the gravy is too watery or thin then add 1 tablespoon besan in 1 teaspoon of water mix it in a paste and add to the gravy. Orelse you can add 1/4 cup of cream to the gravy to thicken it.

Add chopped coriander for garnish.

Serve with hot rotis or steamed rice.