Besan Ke Shahi Gatte Recipe - Gram flour dumplings in rich yogurt gravy.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Gram flour (besan), Yogurt

Cuisine : Rajasthani

Course : Main Course_Veg

Besan Ke Shahi Gatte

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Besan Ke Shahi Gatte Recipe - How to make Besan Ke Shahi Gatte

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Prep Time : 26-30 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : High

Ingredients

  • Gram flour (besan) 2 cups

  • Yogurt whisked1 1/2 cups

  • Ginger chopped1/2 inch piece

  • Salt to taste

  • Soda bicarbonate 1/4 teaspoon

  • Mawa (khoya) 100 grams

  • Paneer (cottage cheese) 100 grams

  • Green chillies chopped2

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Red chilli powder 1 tablespoon

  • Coriander powder 2 tablespoons

  • Asafoetida a pinch

  • Turmeric powder 1 teaspoon

  • Tomato paste 1 cup

  • Garam masala powder 1/2 teaspoon

Method

Step 1

Mix gram flour with half a cup of yogurt, ginger, salt, soda, and enough water to make a hard dough. Knead well and set aside.

Step 2

Grate mawa and paneer. Add green chillies and salt. Mix well. Divide gram flour dough into marble sized portions and stuff mawa-paneer mixture into them. Give a cylindrical shape.

Step 3

Boil these stuffed gatte in three cups of salted water for ten to fifteen minutes. Drain and set aside.

Step 4

At this stage they can be fried too.

Step 5

For preparing gravy, heat oil, add cumin seeds, brown them and then add red chilli powder, coriander powder, asafoetida and turmeric powder. Cook until oil starts separating. Add tomato paste.

Step 6

Lower heat and add remaining yogurt, stirring continuously. Adjust salt, add garam masala powder and half a cup of water if the gravy is too thick. Add gatte and continue to cook until gravy thickens.

Step 7

Serve hot.

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