How to make Besan Ke Shahi Gatte


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.


Gram flour 2 cups

Yogurt whisked 1 1/2 cups

Ginger chopped 1/2 inch piece

Salt to taste

Soda bicarbonate 1/4 teaspoon

Mawa (khoya) 100 grams

Paneer (cottage cheese) 100 grams

Green chillies chopped 2

Oil 2 tablespoons

Cumin seeds 1 teaspoon

Red chili powder 1 tablespoon

Coriander powder 2 tablespoons

Asafetida a pinch

Turmeric powder 1 teaspoon

Tomato paste 1 cup

Garam masala powder 1/2 teaspoon

Loaded Spicy Veggie Pie Recipe


Mix gram flour with half a cup of yogurt, ginger, salt, soda, and enough water to make a hard dough. Knead well and set aside.

Grate mawa and paneer. Add green chillies and salt. Mix well. Divide gram flour dough into marble sized portions and stuff mawa-paneer mixture into them. Give a cylindrical shape.

Boil these stuffed gatte in three cups of salted water for ten to fifteen minutes. Drain and set aside.

At this stage they can be fried too.

For preparing gravy, heat oil, add cumin seeds, brown them and then add red chilli powder, coriander powder, and asafetida and turmeric powder. Cook until oil starts separating. Add tomato paste.

Lower heat and add remaining yogurt, stirring continuously. Adjust salt; add garam masala powder and half a cup of water if the gravy is too thick. Add gatte and continue to cook until gravy thickens.

Serve hot.

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