Ingredients for Besan Gatte ki Sabzi:
1.Gram flour : 250 grams
2.Desi ghee : 2 tablespoons
3.Whole coriander : 2 tablespoons
4.Fennel : 2 tablespoons
5.Coriander powder : 2 tablespoons
6.Cumin powder : 1 tablespoon
7.Turmeric powder : 1 tablespoon
8.Kashmiri red chilli powder : 2 tablespoons
9.Black pepper powder : 1/2 tablespoon
10.Garam masala : 1/2 tablespoon
11.Paanchphoran : 1/2 tablespoon
12.Kasuri methi
13.Tomatoes : 2 large size
14.Green chillies : 7 to 8 or you can increase or decrease as per your taste
15.Ginger : About one inch piece
16. Mustard oil
17. Salt as per taste
Method of making Besan Gatte ki Sabzi:
First of all take out the gram flour in a vessel, now add half a teaspoon of salt and one teaspoon of ghee, make a coarse powder of coriander and fennel and add half of it to the gram flour, and keep the other half for the gravy. Now add water little by little and knead it well like flour and prepare a soft dough. Put water to boil in a pan on the gas, and as soon as the water starts boiling, divide the gram flour that we had kneaded into two parts, and then make a long roll with your palm and put it in the boiling water.
It will be cooked well in about ten to fifteen minutes, then take it out in a plate and cut it into small pieces. Now heat a pan on the gas, then add oil to it and heat it well, when the oil is hot, put the gram flour pieces in it, turn it from both sides and fry it till it becomes light golden. Fry all the gram flour pieces like this and take them out.
Now grind tomatoes and green chillies in a mixer. Grate ginger. Now heat a pan on the gas, as soon as the pan gets hot, add oil to it. As soon as the oil gets hot, add panchphoran to it, as soon as the panchphoran starts crackling, add bay leaf, asafoetida and grated ginger.
Fry ginger for a minute, then add tomato and green chilli paste. Now reduce the heat of the gas completely, and then add coriander powder, cumin powder, turmeric powder, red chilli powder, black pepper powder, crushed coriander and fennel powder and fry the spices well. When the spices are fried well, then add kasuri methi and fry for a minute or two more, and then add as much water as you want to keep the gravy thick or thin.
As soon as the gravy starts boiling, add the fried gram flour Gatta to it. Now cook on medium flame till the Gatta becomes soft. When the Gatta becomes soft, add garam masala and ghee. Cook the gravy for five more minutes and then turn off the gas. Your very tasty Gatta ki Sabzi without onion and garlic is ready.
