Besan ke Gatte

Name: Besan ke Gatte
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 60 g/¼ cup Yoghurt; 30 g/7½ tsp Ghee; 15 g/4 tsp Ginger; 5 g/1 Tbs Mint; 3 g/1 tsp Cumin seeds; 6 Cloves; Ghee to deep fry; 100 g/½ cup Ghee; 350 g/2½ cups Gramflour; 3 g/½ tsp Red Chilli powder; Salt; A pinch Soda bi-carb; 5 g/1¾ tsp Cumin seeds; 15 g/¼ cup Coriander; 220 g/1 cup Yoghurt; A generous pinch Asafoetida; 2 Bay Leaves; 2 sticks Cinnamon (1-inch); 3 g/½ tsp Garam Masala; 4 Green Chillies; 3 g/½ tsp Turmeric; 20 g/4 tsp Coriander powder

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

Besan Ke Gatte or gramflour dumplings cooked in a sharp cumin-and-asafoetida gravy.

Ingredients

The Gatte

Dumplings

350 g/2½ cups Gramflour
A pinch S

Asia
India
Rajasthan
Main course
Gluten-free
Vegetarian

Method

Preparation

THE GATTE: Scrape, wash and finely chop ginger. Clean, wash and chop mint. Whisk yoghurt in a bowl, add the remaining ingredients and warm water (approx 180ml/¾ cup) to make a hard but pliable dough. Divide into 8 equal portions, make balls and roll into cylinders (½-inch diameter).

Heat water (approx 1.5 litres/6¼ cups) in a h