Serves : 4

Preparation time :  10 Mins.

Cooking time :  20 Mins.


1 cup besan (gram flour)
4 tbsp oil
1/4 tsp salt
3/4 cup sour Yoghurt

1/2 tsp turmeric powder (haldi)
2 medium-sized tomatoes
pinch of asafoetida (hing)
1/4 tsp chilli powder
1/4 tsp daghi mirch or whole red chillies
1/2 tsp cumin seeds
1 tsp coriander powder
1/2 tsp chopped ginger
2 chopped green chillies
Green coriander leaves, chopped
6-7 curry leaves
water for boiling


1.       Mix two tablespoons of oil in besan, add a pinch of salt and knead it with water to make hard dough. Now prepare one-inch diameter rolls with this dough (like bread rolls). Put a pan on gas filled with water, immerse these rolls and boil them for ten minutes. Then drain the water and leave to cool. When it cools down, cut it into 1/2 cm thick pieces. Take some extra oil to shallow fry these pieces.

For the gravy:

1.       Grind tomatoes and curd together in blender. Put a pan on gas with two tablespoon of oil, add all the other ingredients and stir for a few seconds. Add the tomato and curd mixture in it and mix well again. Add 1 1/2 cups of water and boil it for 8-10 minutes. Now add the fried besan gattas in it and again boil for 5 minutes and remove from fire. Sprinkle with coriander leaves and garam masala.

Serving Suggestion: Serve this with puries or lachha paranthas or plain paranthas

Recipe by Rehana khambaty


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