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We hope you got benefit from reading it, now let’s go back to besan ke gatte recipe. To make besan ke gatte you only need 16 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Besan ke gatte:
- Get For gatte:
- Prepare 1 cup besan or gram flour
- You need to taste Salt
- Get 1 tsp cumin seeds
- Use 1 tsp red chilli powder
- Get 1 tsp fungreek seeds or methi dana
- You need For gravy:
- You need 1 onion
- You need 2 tomato
- Prepare 7 garlic cloves
- Take 1 inch ginger
- You need 1 tsp Red chilli powder
- Prepare 1 tsp turmeric powder
- Take to taste Salt
- You need 2 Green chillies
- Use 2 glasses water
Instructions to make Besan ke gatte:
- Take a bowl add besan in it,add salt, red chilli powder methi dana and then make a smooth dough.Keep aside for 10 min.
- Now make a long rolls out of it.
- Now take a pan add water and boil it now add your gatte rolls in it and cook for 10 minutes. Now take out all the gatte in to the plate.
- Now take a pan add oil and heat it,now add cumin seeds then add onion and tomato, ginger and garlic paste, green chilli and cook it till brown colour and then add turmeric powder, chilli powder, and mix it well and cook for 2 minutes then add curd in it and mix continuously at low flame.
- Add salt and mix it well and cook for another 5 minutes till thick gravy.In a meantime cut our gatta in to small pieces.
- Now add water in it and cook for one boil.Now add the gatte pieces and cook for 5 minutes and then add garam masala. Enjoy it with chapati, paratha whatever you want.
Simply the tasty dumplings made of chickpea flour (besan/gram flour) are cooked in a curd based curry and considered as an integral part. Rajasthani gatte ki sabzi also known as besan ke gatte is one such authentic dish from Rajasthani cuisine. Besan ke Gatte is by far one of the most loved recipes at my home. A typical Rajasthani delicacy, this curry is much versatile and every household has its own way of making it; while the dumplings are. Besan ke Gatte is an authentic Rajasthani recipe.
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