Besan ke Gatte

Besan Ke Gatte

Photo Credits: Ravi Talwar

North Indian version of the traditionally Rajasthani dish, Besan gatta curry comprises of gram flour chunks in yogurt gravy. Easy to make at home, you’ll find this as a regular lunch or dinner main course across many homes in India.

Ingredients for Besan ke Gatte


  1. Combine the besan, 1/4 teaspoon salt, 1/2 teaspoon ginger, 1 tablespoon oil, 1/4 teaspoon carom seeds and 1/2 teaspoon chopped green chilies in a bowl.
  2. Mix well and add a little water if required and make smooth dough.
  3. Pour 2-1/2 cups water in a pan and put it on medium heat to boil.
  4. Meanwhile, roll the dough with a rolling pin on a greased rolling board in a rectangular shape of 1/2 cm thickness. Cut into 1” square pieces and drop them in boiling water one by one.

Note: You can cut the chunks in any shape you want.

  1. Reduce the heat and let the chunks simmer for around 10 minutes.
  2. Take a non-stick frying pan with 2 tablespoons oil and put it on the medium heat.
  3. Add cumin seeds and as soon as they start to crackle add onion paste. Fry on low medium heat for 2 – 3 minutes or until golden brown.
  4. Add ginger, garlic and chopped green chili. Stir and cook for 2 minutes or until you can see the oil starting to separate.
  5. Add dry spices and cook for a few more seconds.
  6. Pour yogurt and cook for 3 – 4 minutes or until the oil separates from the mixture.
  7. Pour the boiled and softened chunks (gatte) in the mixture along with a cup of water plus more water if you want more gravy and let it boil for 5 more minutes on medium heat.
  8. Transfer into a serving dish and sprinkle chopped coriander. Serve hot with parantha or chapatti.

Tip: Sprinkle a little dry kasoori methi on ready besan ke gate to give it a fantastic taste and aroma.

Preparation Time: 40 minutes

Serves: 2

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