Besan Gatte Ki Sabji Recipe

Besan Gatte Ki Sabji Recipe Ingredients:

For Making Gatte

• 200 grams – Gram Flour (Besan)
• 1/3 teaspoon – Fennel Seeds
• 1/3 teaspoon – Celery Seeds
• 1/3 tablespoon of cumin Seeds
• 2 tablespoons- Desi Ghee
• 2 tablespoon – Cooking Oil
• 1/3 teaspoon – Salt (as per taste)
• 1/3 teaspoon Red Chilli Powder (as per taste)
• 1/3 teaspoon – Turmeric Powder
• 2 servingspoon – Curd
• 250 grams – Cooking Oil For Fring Gatte

For Making Gatte Sabji Gravy

• 12 cloves- Garlic (finely Chopped)
• 2 – Onion Big Size (finely chopped)
• 250 grams – Tomato (chopped)
• 2 – Green Chilly (chopped)
• 1 inch – Ginger (chopped)
• 2 serving spoon – Cooking Oil
• 1/2 teaspoon – Cumin Seeds
• 1/2 inch – Cinnamon
• 2 – Bay Leaf
• 4 – Green Cardamoms
• 50 grams – Curd
• 2 teaspoons – Coriander Powder
• 1/3 teaspoon – Red Chilli Powder (as per taste)
• 1/3 teaspoon – Turmeric Powder
• 1/3 teaspoon – Salt (as per taste)
• 1/3 teaspoon – Garam Masala
• 1 teaspoon – Dried Fenugreek Leaves

For Gatte Sabji Tempring

• 1 tablespoon – Desi Ghee
• 2 pinch – Asafoetida
• 2 – Whole Dried Red Chilli
• 1/2 teaspoon – Degi Mirch (for color)
• 1 tablespoon – Green Coriander (chopped)

Besan Gatte Ki Sabji Recipe Instructions:

Step 1
First of all we will coarsely grind fennel, celery, and cumin. Put 200 grams of gram flour in a big ball and add salt, turmeric, and chili and one teaspoon of the coarsely ground fennel, celery, and cumin that we have just crushed inside the gram flour. Along with this, add two servingspoons (60 grams) of desi ghee, two tablespoons of cooking oil, and three tablespoons of curd, everyone will get it well. Add half a cup of water.
Step 2
We have to keep this gram flour mixer tight like the dough of Puri and not add too much water. Mix this gram flour mixture well by rubbing it with the help of palm, by doing this all the ingredients will mix well. And our gram flour gate will become very soft from the inside. When the mixer is well prepared like the dough for Puri, we will keep it aside for 10 minutes.
Step 3
After 10 minutes, we will break our gram flour into orange-sized balls in the mixer and make round balls with the help of both palms. Now make a roll of these balls about three or four inches long in diameter, do not make the roll too long otherwise there is a risk of it breaking while boiling. Using all the mixers, make 4-inch long and half-inch diameter rolls in the same way.
Step 4
Now put about 700 grams of water inside a big vessel to boil. When the water boils well, we will put the gram flour gatta rolls in it one by one. Keep in mind that the water should boil well and the flame should not slow down. After 10 to 12 minutes, our gram flour gattas will boil, then we will take them out with the help of a selected spoon. We will boil all the gattas in the same process.
Step 5
We identify that gram flour balls have been boiled properly. When the balls are boiled properly, they start floating on the surface of the water, and light bubbles appear on them. This means that our balls have been cooked properly. When the gattas cool down a bit, cut them into half-inch thicknesses with the help of a knife. We will not throw away the water in which we have boiled the Gatte, it will be used in making our gravy.

Step 6
Now place a non-stick pan on the flame add about 250 grams of cooking oil and let it heat well. When the oil gets hot enough, add the chopped gram flour and deep fry for 2 to 3 minutes. Deep fry all the gram flour gattas in the same manner.
​Step 7
Now we will prepare gravy for gram flour gatte ki sabzi. For that, put chopped tomatoes, chopped ginger, and chopped green chilies in a mixer grinder jar and make a fine paste of them. Now we will put 50 grams of curd in a bowl, beat it well, and add turmeric, coriander powder, red chili, and Kasuri fenugreek by rubbing it on the palms mixing it well, and keeping it aside.
​Step 8
Now place a non-stick pan over the flame and add two tablespoons of cooking oil inside it. When the cooking oil gets heated well, add half a teaspoon of cumin seeds. When it starts crackling, add finely chopped garlic inside it and We will brown it lightly, after that, we will add cinnamon, small cardamom, and bay leaves, after stirring for a while, add finely chopped onion and fry it golden. Step 9
After the onion gets fried golden, add one serving spoonful of water and mix it well while stirring. Now add our tomato pest and 1/3 teaspoon salt inside it and cook it well for 2 to 3 minutes while stirring on medium flame. We will cook the tomatoes until they start releasing a little oil from the sides of the pan.
Step 10
When the tomato gravy starts leaving oil from the sides, then add the spices we had kept along with the curd inside it and mix well while stirring continuously. Keep stirring the gravy continuously, otherwise our curd will burst. After cooking the curd properly for about 5 minutes, our oil starts coming up, so now we will add 3 cups of water to the gravy in which we had boiled the gattas and let it boil well.
Step 11
After it boils well, we will put the chopped gatta inside the gravy cover it, and boil it on low flame for 5 minutes. After 5 minutes, when the gravy boils well, Add some chopped coriander and garam masala and mix. The gravy can be thin or thick as per your choice. Transferring the sabzi into a serving bowl.
Step 12
Now we will prepare the tadka for gram flour the sabzi. For that, put one spoon of desi ghee in a non-stick small pan. When the ghee gets heated well, add two pinches of asafoetida, a little coarsely ground mix of fennel, celery, and cumin seeds. Add powder, break two dried whole red chilies, and add half a teaspoon of red chili powder.
Step 13
When everything gets heated well, apply tadka on Gatte Ki Sabzi and Garnish with some chopped coriander leaves. So our Besan Gatte Ki Sabji Recipe is ready, serve it hot. You can serve it with roti, naan, paratha, or jeera rice.