Besan (Gatte) ki Sabzi

If you haven't tried this out, you don't know what you're missing.
Fairly difficult

Besan (Gatte) ki Sabzi
Preparation time
Cooking time


For 4 Person(s)


  • 100 grams besan (gram flour)
  • 2 onions, medium-sized, finely chopped
  • 3 tomatoes, medium-sized, finely chopped
  • 4 green chilies, finely chopped
  • 1 tablespoon(s) ginger and garlic paste
  • 0.5 tablespoon(s) mustard paste
  • 0.5 tablespoon(s) turmeric powder
  • 0.25 tablespoon(s) red chili powder
  • 0.25 tablespoon(s) coriander powder
  • 1 pinch(es) asafetida (heeng)
  • 1 tablespoon(s) cumin seeds
  • 0.5 tablespoon(s) ajwain seeds
  • 0.25 tablespoon(s) garam masala
  • 1 teaspoon(s) salt, or as per taste
  • 0.5 cup(s) cooking oil
  • 2 cup(s) water

Besan (Gatte) ki Sabzi Directions

  1. Besan, 2 green chilies, Carom, 1/8 tbsp red chili powder and 1 tbsp
    oil - mix all well.
  2. Add water into besan to make dough.
  3. Make a 1 cm diameter round and 5-6 inches long (like seekh kabab).
  4. Put it into boiling water and boil for 10 minutes.
  5. Take out the water and cut the Besan round into small pieces and keep aside. (Besan rounds are also called 'gatte'.)
  6. Heat oil, add asafetida, cumin seeds, 2 green chilies, stir-fry till well browned.
  7. Add ginger garlic paste and mustard paste heat for 1 minute.
  8. Add chopped onion, heat for 3 minutes. Add chopped tomatoes and heat for2 minutes.
  9. Add turmeric powder, red chili powder, coriander powder, Salt, garam masala and 1.5 cup water and boil for 5 minutes.
  10. Now gravy is ready. Put gatte into gravy and boil for 3 minutes (Heat until gravy is thick).
  11. Serve hot with steamed rice or plain paratha.