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Besan Ke Gatte ( Steamed Chickpea Balls Curry)

sirime's picture
Ingredients
  Beasn/Chickpea flour 1 Cup (16 tbs)
  Red chilli powder 1 Tablespoon
  Green chillies 2
  Coriander powder 1 Tablespoon
  Chopped tomato 1
  Onion 1 Medium, chopped
  Salt To Taste
  Red chili powder 1 Tablespoon
  Yogurt 3 Tablespoon
  Cumin seeds 1 Tablespoon
  Mustard seeds 1 Tablespoon
  Red chillies 2
  Ginger garlic paste 1⁄2 Tablespoon
  Vegetable oil 2 Tablespoon
  Asafoetida 1 Pinch
  Curry leaves 2 Tablespoon
  Water 500 Milliliter
Directions

Preparation:

1. Mix chickpea flour, chopped green chillies, salt, red chili powder, oil with some water.
2. Make kabab shaped gattes out of the besan dough.
3. Put them into boiling water and boil for 10 minutes.
4. Take them out the water and cut the besan rounds into small pieces. Keep aside.
5. Now, to prepare the gravy, heat oil in a skillet and then add cumin, mustard seeds with a pinch of Asafoetida. Then add ginger garlic paste with onions, tomatoes, salt, turmeric, curry leaves, red chilli powder and garam masala. Add water if needed. Cook for couple of minutes.
6. Add yogurt and stir the contents well.
7. Finally, put the gattes to the gravy. Slow cook for about 10 minutes.
8. Serve hot with rice or roti.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Creamy
Method: 
Blending
Dish: 
Curry
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
2
Subtitle: 
Chickpea Balls Curry

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5 Comments

Snigdha's picture
Have never tried a recipe like this. Sounds good but I have a question. Wont the gattes break into smaller fragments when i drop them in boiling water or is there any funda/technique to do them?
shantihhh's picture
I think these are the ones so popular in Rajastan. Very interesting taste and texture. Sometimes they "stuff" them. Shanti/Mary-Anne
shantihhh's picture
I just looked up the recipe I have used and Make a stiff dough. Make 5-6 thin and long strips of the dough. Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces. Heat oil in a kadhai and deep fry the pieces till golden brown. Then you put them in the Rajastani gravy Shanti/Mary-Anne
Snigdha's picture
Thanks for the advice shanti.
sirime's picture
Ya Snigdha, Shanti is rite, the dough must be stiff and boil these gattes just about 5 minutes and remove. The first time I did, the gattes broke.. but the second time, they came out really well. Its all about the dough. Hope this helps and do try them sometime. ~ Siri