Ingredients with Measurements:
- 2 cups besan (gram flour)
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1/2 tsp ajwain (carom seeds)
- 1/2 tsp salt
- 1/4 cup oil
- 1/2 cup yogurt
- 1/2 cup water
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp baking soda
Special equipment needed:
- Large mixing bowl
- Steamer or large pot with steamer basket
- Non-stick pan
Step-by-step instructions:
1. In a large mixing bowl, add besan, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, ajwain, and salt. Mix well.
2. Add oil to the mixture and mix it with your hands until it resembles breadcrumbs.
3. Add yogurt, water, ginger paste, and garlic paste to the mixture and knead it into a dough. Add baking soda and knead again.
4. Divide the dough into equal parts and roll them into cylindrical shapes.
5. In a steamer or large pot with a steamer basket, steam the cylindrical shapes for 20-25 minutes.
6. Once steamed, let them cool down and cut them into small pieces.
7. In a non-stick pan, heat oil and add the cut pieces. Fry them until they turn golden brown.
8. Serve hot with rice or roti.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Steaming temperature: 100°C
Frying temperature: medium-high heat
Serving size:
4-6 people
Nutritional information:
Calories: 250 kcal
Fat: 15 g
Carbohydrates: 20 g
Protein: 10 g
Substitutions for ingredients:
- Instead of yogurt, you can use buttermilk or sour cream.
- You can substitute baking soda with baking powder.
Variations:
- You can add chopped onions, green chilies, and cilantro to the dough for added flavor.
- You can also add boiled and mashed potatoes to the dough to make it more filling.
Tips and tricks:
- Make sure the dough is not too dry or too wet. It should be pliable enough to roll into cylindrical shapes.
- If the dough is too dry, add a little more water. If it's too wet, add a little more besan.
- To check if the gatte is cooked, insert a toothpick. If it comes out clean, it's cooked.
Storage instructions:
You can store the gatte in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
To reheat, you can microwave the gatte for 1-2 minutes or fry them again in a non-stick pan.
Presentation ideas:
You can serve the gatte on a platter with some coriander leaves and lemon wedges on the side.
Garnishes:
You can garnish the gatte with some chopped cilantro and grated coconut.
Pairings:
Rajasthani Besan Gatte goes well with rice or roti.
Suggested side dishes:
You can serve the gatte with some dal or a vegetable curry.
Troubleshooting advice:
- If the gatte is too hard, it means it's overcooked. Reduce the steaming time.
- If the gatte is too soft, it means it's undercooked. Increase the steaming time.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling the ingredients. Also, make sure the besan is fresh and not expired.
Food history:
Rajasthani Besan Gatte is a popular dish from the state of Rajasthan in India. It's a vegetarian dish that's made with gram flour and spices.
Flavor profiles:
Rajasthani Besan Gatte has a spicy and tangy flavor with a soft and chewy texture.
Serving suggestions:
Serve the gatte hot with some rice or roti and a side of dal or vegetable curry.
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Region: Indian