Authentic Marwari Besan Ke Gatte Recipe: A Healthy Rajasthani Delight
Namaste, beta! I'm Sunita Devi, a Rajasthani kitchen matriarch with 50 years of experience. Today, I'll guide you through making Besan Ke Gatte, a traditional Marwari recipe from Rajasthan. This scrumptious dish consists of gram flour dumplings in a spicy curd gravy. It's a healthy option for school tiffin or office lunch and is typically served with chapati or poori. The best part? You can customize the spice level to your taste. In this optimized version, we'll use fresh ingredients and minimal oil to make it a nutrient-dense choice. Traditional recipes often use refined flour and excessive oil, but we'll replace those with whole, wholesome ingredients.
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Ingredients
For the Dumplings
For the Gravy
Cooking Method
Preparing the Dumplings
Whisk together 3 teaspoons chopped ginger, 1 teaspoon mint leaves, and 1/4 cup yoghurt in a bowl.
Add 1/4 cup oil, 1 1/4 cups gram flour, 1 teaspoon cumin seeds, half teaspoon red chili powder, and 1/2 teaspoon baking soda to the bowl. Mix well.
Knead the mixture into a hard, pliable dough. Add warm water as needed.
Divide the dough into 8 portions and shape into 6 to 8 inch long cylinders.
Cooking the Dumplings
Boil 6 cups of water in a large pot. Cook the cylinders for 20 minutes.
Remove the cylinders with a slotted spoon and keep them and the liquid aside to cool.
Cut the cooled cylinders into 1/2 inch pieces.
Frying the Dumplings
Heat oil in a kadhai over moderate flame. Deep fry the dumpling pieces until golden brown.
Preparing the Gravy
Whisk the remaining yoghurt in a bowl. Add 2 teaspoons coriander powder, remaining red chili powder, 1 teaspoon turmeric powder, and a pinch of salt. Mix well.
Heat 3 tablespoons oil in a pan over moderate flame. Add the remaining cumin seeds, cloves, cinnamon sticks, and bay leaves. Let the cumin seeds splutter.
Stir in the asafoetida and reduce the flame. Add the yogurt mixture and cook on low flame until the gravy starts boiling.
Final Assembly
Add 2 cups of the reserved liquid to the pan and bring it to a boil. Simmer for 5 minutes.
Add the fried dumplings and simmer for 10 minutes.
Remove from heat and pour into a serving bowl. Garnish with remaining mint leaves, green chillies, and garam masala.
