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Recipes in English >> Vegetarian Recipes / Vegen Recipes / Veggie Recipes >> Besan ke Gatte

A hot Rajasthani speciality which has gram flour dumplings in a gravy.

• Mix ginger and half the mint with 60 gm/ ¼ cup yoghurt and whisk. Add ¼ cup oil, gram flour, 5 gm/1 teaspoon cumin seeds, half the red chilli powder, soda bi-carb and some warm water and knead into a hard, but pliable dough. Divide into 8 and roll into 6 to 8 inch cylinders with the palms. Heat 1.5 litre/6 cups water in a handi. Bring to boil, add the cylinders and boil for 20 minutes. Remove cylinders and set liquid aside. Once the cylinders are cool cut into half inch pieces. Heat oil in a kadhai and deep fry the pieces till golden brown.
• These are called ‘gatte’. Whisk the remaining yoghurt in a bowl, add coriander powder, the left over red chilli powder, turmeric and salt. Set aside for 10 minutes. Meanwhile, heat 45 ml/3 tablespoons oil. Crackle the left over cumin seeds, cloves, cinnamon and bay leaves. Stir in the asafoetida. Reduce flame, add the yoghurt. Stir on low flame till the gravy starts boiling. Add 480 ml/2 cups of the reserved liquid, bring to boil and simmer for 5 minutes. Add the gatte and simmer for 10 minutes. Add remaining mint, green chillies and garam masala.
• Time:
  Preparation: 1 hour
  Cooking: 30 minutes
• To Serve: Garnish with chopped coriander leaves. Serve hot with roti.