Entree: India – Haryana & Western Uttar Pradesh – बेसन गट्टे ➤ Besan Gatte (Gram flour dumplings simmered in a spiced yogurt-based curry)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 25 min

Additional 12 min

Total 1 hr 22 min

Ingredients

- 1 1/4 cups (150 g) besan (gram flour) for dough
- 2 tbsp (30 ml) vegetable oil for dough
- 1/2 tsp (2.5 g) turmeric powder
- 1/2 tsp (2.5 g) red chili powder
- 1/2 tsp (2.5 g) carom seeds (ajwain)
- 3/4 tsp (4 g) salt, divided
- 2–3 tbsp (30–45 ml) water (as needed) to form a firm dough
- 2 tbsp (30 ml) vegetable oil or ghee for frying
- 1 tsp (5 g) cumin seeds
- 1/4 tsp (1 g) asafoetida (hing) (optional)
- 1 small onion, finely chopped (approx. 4 oz / 115 g) — optional but common in this regional version
- 1 tbsp (15 g) ginger-garlic paste
- 1 tsp (5 g) coriander powder
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (5 g) red chili powder (adjust to taste)
- 1/2 tsp (2.5 g) garam masala
- 1 cup (240 g) plain yogurt, well beaten
- 2 tbsp (20 g) besan to temper/whisk into yogurt
- 1/2 cup (120 ml) water (more if needed)
- 1–2 tbsp (15–30 ml) oil (for the gravy)
- 1 tbsp (15 ml) lemon juice (or to taste)
- Fresh cilantro (coriander) for garnish

Instructions

1. Make the gatte dough: In a bowl combine 1 1/4 cups (150 g) besan, 2 tbsp (30 ml) oil, 1/2 tsp (2.5 g) turmeric, 1/2 tsp (2.5 g) red chili powder, 1/2 tsp (2.5 g) carom seeds, and 1/2 tsp (3 g) salt. Add 2–3 tbsp (30–45 ml) water and knead to a firm but pliable dough.
2. Divide the dough and roll into 3–4 cylindrical logs about 1 inch (2.5 cm) in diameter. Wrap in kitchen foil or cover.
3. Bring a large pot of water to a boil and gently drop the logs in. Boil for 10–12 minutes until they firm up. Remove and let cool slightly.
4. Slice the cooled logs into 1/2-inch (1.25 cm) rounds to make the gatte pieces. Pat dry with a towel.
5. Heat 2 tbsp (30 ml) oil in a skillet over medium heat and pan-fry the gatte rounds until lightly golden on both sides (2–3 minutes per side). Remove and set aside.
6. Prepare the yogurt base: In a bowl whisk 1 cup (240 g) plain yogurt with 2 tbsp (20 g) besan and 1/2 cup (120 ml) water until smooth to prevent curdling.
7. In a heavy pan, heat 1–2 tbsp (15–30 ml) oil over medium heat. Add cumin seeds and asafoetida; when they sputter add the chopped onion (if using) and sauté until translucent.
8. Add ginger-garlic paste and cook 1 minute until fragrant. Stir in coriander powder, 1/2 tsp (2.5 g) turmeric, 1 tsp (5 g) red chili powder, and 1/2 tsp (2.5 g) garam masala; cook the spices for 30–60 seconds.
9. Reduce heat to low and slowly add the whisked yogurt-besan mixture, stirring continuously to avoid splitting. Add 1/2 cup (120 ml) water to reach a medium-thick curry consistency. Simmer gently for 4–5 minutes.
10. Add the fried gatte pieces to the simmering gravy. Cover and cook on low heat for 10–12 minutes so the gatte absorb the flavors and the gravy thickens. Stir occasionally.
11. Finish with 1 tbsp (15 ml) lemon juice and adjust salt (remaining salt as needed). Simmer 1–2 more minutes.
12. Garnish with chopped fresh cilantro and serve hot with steamed rice, roti, or parathas.