Besan or gram flour is a staple ingredient in many Indian households. It is used to make a variety of dishes from chillas to laddoos. Moreover, it is also used as an ingredient for skin care, especially for de-tanning. There is no end to the number of health benefits that you can gain from including besan as a part of your daily diet and skincare routine.

Have you heard of the famous Rajasthani dish – besan ke gatte ki sabji? It is a wholesome, flavorful, delicious dish that you can prepare in your own house with ease. There are several recipes you can refer to in order to prepare this dish, here is an authentic besan ke gatte recipe you can start off with!

Before we get into the details of this besan ke gatte recipe, let us take a look at the nutritional information for one cup of besan. According to a reputed calorie tracker, besan contributes to your daily fat and sodium requirements. You can find the full list of nutrition per hundred grams of besan in the table below.

A Breakdown Of Besan Ke Gatte Recipe

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To prepare the authentic besan ke gatte ki sabji, there are two main stages. First, you have to make the besan ke gatte. Then, you make the delicious gravy that the gatte is then added to. Both of these steps are slightly time-consuming, especially the first time that you make this curry. To save time in the future, you could also make the besan ke gatte in advance and keep them ready to be added to the curry as and when required.

Making The Besan Ke Gatte

The first step in this besan ke gatte recipe, is making the gatte. Follow the steps below to get the perfect gatte:

• The ingredients you will need are – 1 cup besan, ½ tsp coriander seeds, ¼ tsp ajwain, ¼ tsp turmeric, ¼ tsp chilli powder, a pinch of asafoetida, ¼ tsp salt, 2 tbsp ghee, 2 tbsp curd
• Mix all of these ingredients well, and add water as required until it is a firm dough
• Make lemon sized balls, and roll these into cylinders
• Boil  four cups of water in a pan and to the boiling water, add the gatte
• Allow this to cook for at least 10 minutes
• When it is done, the gatte will float to the top. Take the cooked gatte out of the water and keep aside. You can cut these according to a shape and size of your preference

Preparing The Curry

For stage two of the besan ke gatte recipe, you will prepare the curry that the gatte goes in! Unlike newer variations of this sabji that uses onions and tomatoes in the base, this recipe uses curd or yoghurt instead. Make sure to whisk the curd well before adding it to the sabji, or you risk it curdling, and getting spoiled.

• Take a big kadai, and add 2 tbsp of oil
• Once the oil heats, add 1 chopped onion, 1 tsp of ginger garlic paste, and saute until the raw smell goes off and becomes golden brown
• To this, add 1 tsp cumin, 1 tsp kasuri methi, 1 bay leaf, ½ tsp fennel seeds, a pinch of asafoetida, ¼ tsp turmeric, 1 tsp  kashmiri red chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp salt, and ¼ tsp garam masala. Fry these spices well, until they are well-cooked
• Add one cup of well-whisked curd, and one cup of water to this mixture and mix well
• Allow the mixture to come to a boil, and then add the cooked gatte pieces
• Finally, garnish this sumptuous curry with chopped coriander leaves and serve hot

You can pair this lovely besan ke gatte recipe with your favourite phulka, naan, or roti. For a mix-up, you can also try it with rice. We are sure you won’t be able to resist passing on this besan ke gatte recipe to your friends and family once you’ve tried it!