Besan gatte ki sabji
Preparation Time
20 minutes
Cooking Time
30 minutes
Difficulty Level
easy
Meal Type
Lunch
Serves 4
Key Ingredients
- Besan (chickpea flour)
About This Recipe
Besan gatte ki sabji is gram flour dumplings cooked twice: first boiled whole, then simmered in gravy. The dough is kneaded firm with ghee, ajwain and turmeric, rested, rolled into logs and boiled until the logs float, the test that tells you the middle is cooked through. Once sliced, the rounds go into the gravy for a second, gentler cook.
The gravy is curd-based: the curd is whisked smooth, stirred into a ghee tempering over low heat and thinned with the reserved water from boiling the besan gatte, which carries a little of the flour. Curd splits on high heat, so the flame stays low from the moment it goes in. The sliced gatte soak up this gravy as they simmer and soften into it.
Some cooks fry the sliced rounds in ghee before the gravy; that gives crisp-edged gatte that hold their shape, at the cost of extra fat. This version boils them only, which keeps the dish lighter and the dumplings soft. Made from besan alone, the dumplings are free of wheat, barley and rye; read the labels if you are cooking for a gluten-free diet.
Ingredient List
Serving Size:
1x
2x
3x
For the dough
- Besan (chickpea flour) — 1 cup
- Ghee (1 tbsp for the dough, 1 tbsp for the gravy) — 2 tbsp
- Ajwain (carom seeds) — 1/2 tsp
- Turmeric powder (half for the dough, half for the gravy) — 1 tsp
- Curd (yogurt) — 2 tbsp
- Salt (1/2 tsp for the dough, 1/2 tsp for the gravy) — 1 tsp
For boiling
- Water — 4 cups
For the gravy
- Curd (yogurt), whisked — 1 cup
- Red chilli powder — 1/2 tsp
- Coriander Powder — 1 tsp
- Hing (asafoetida) powder — 1/4 tsp
To finish
- Fresh coriander leaves, chopped — 2 tbsp
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Serving Suggestions
Serve hot with roti or steamed rice, with sliced onion and lemon wedges on the side. Any leftovers sit well in the fridge for up to two days; the gatte soften further as they sit. The besan roti makes the whole meal gram flour, and the besan recipes roundup collects more from the same flour.
Tips for Cooking Besan gatte ki sabji
Knead the dough firm; soft dough swells and cracks when the logs boil. Do not skip the rest, it is what keeps the gatte from splitting. Whisk the curd completely smooth before it goes in, and keep the flame low or it will split. Simmer the sliced gatte gently; a hard boil breaks them up.
Chef’s Note
A bowl comes to about 189 kcal, with 6.9 g protein, 18.1 g carbs, 9.7 g fat and 3.6 g fibre, counting the besan, ghee, ajwain and turmeric; the curd and the other spices sit on top of that. Nearly all the protein comes from the dumplings.
Per serving (approx.): 189 kcal, protein 6.9 g, carbs 18 g, fat 9.7 g, fibre 3.6 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Jun 05, 2026
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