Besan ke Gatto ka Saag

By Nmami Agarwal             12/06/2018

Besan ke Gatto ka Saag

Rajasthan is an Indian state with large stretches of desert and this mouthwatering and exquisite recipe comes from there. This besan ke gatto ka saag is prepared with gram flour as the base ingredient and aromatic in Indian spices and herbs. Besan ke gatte is cooked and then added in the spicy curd gravy. This recipe is best enjoyed in winters and usually kept bit high in spiciness.

Nutritional Benefits:

The main ingredient of this recipe is chickpea flour or gram flour which has variety of vitamins and minerals. It has calcium, magnesium, vitamin B6, and a good amount of folate as well. This high fiber, nutrient dense flour helps balance unhealthy cholesterol level, reduce hypertension and protect from heart diseases. And because it is high in fiber and low in fat it’ll help you lose weight fast in a healthy way. Curd used in the recipe provides texture to the saag, along with that it fills the recipe with calcium, protein, vitamin A, B, D, and B-12.


For Gatte

  • 20 grams Gram Flour (Besan)
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Cumin Seeds
  • 1/4 teaspoon Garam Masala Powder
  • ½ teaspoon Oil
  • 1/3 teaspoon Salt

For Gravy

  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Cumin Seeds
  • A pinch of Asafoetida
  • 1 teaspoon finely chopped Ginger
  • 1 Green Chili, finely chopped
  • 20 grams Onion, finely chopped
  • 1/2 teaspoon Coriander Powder
  • 1/3 teaspoon Red Chili Powder
  • 1/4 teaspoon Garam Masala Powder
  • 1 teaspoon Curd, slightly beaten
  • 1 teaspoon Oil or Ghee
  • 3 tablespoons finely chopped Coriander Leaves
  • 1/2 teaspoon Salt or as per taste

Calories: 139.6 kcal
Protein: 4.1 g
Carbohydrates: 9.9 g
Fats: 8.25 g


For Gatte

  • In a mixing bowl add gram flour or besan and add oil, red chili powder, cumin seeds, turmeric powder, garam masala powder and salt into it.
  • By gradually adding water and knead a smooth and stiff dough.
  • Now grease your palm with oil and divide the dough into 7-8 cylindrical shaped portions which is around ½ inch thick.
  • Boil 3 cups of water in a pan and add prepared rolls into it and cook for around 8-10 minutes or until they starts floating on the surface.
  • Turn off the flame and keep the remaining water to prepare the gravy.
  • Transfer the prepared rolls in a plate and cut them into ½ inch long pieces.

For Gravy

  • Heat one teaspoon of oil or ghee in a heavy bottom pan and add chopped cylindrical rolls into it.
  • Shallow fry them for 2 minutes and then transfer to a plate.
  • Now add 1 teaspoon oil to the same pan and heat it. Add mustard seeds and when they starts to crackle add asafetida, cumin seeds, ginger, and green chili.
  • Sauté for around 30 seconds and add onion into it and cook until translucent.
  • Now add coriander powder, red chili powder, and garam masala powder into it and sauté this for another minute.
  • Mix one teaspoon of gram flour along with curd and add this mixture into the pan.
  • Mix well and cook until the oil comes out at the surface. Now add one cup of leftover dumpling water into the pan as well.
  • Season with salt and bring it to boil over medium flame. Reduce the heat and add the shallow fried gatte or dumpling at this step.
  • Cook until the gravy becomes medium thick for around 5-7 minutes and transfer the prepared gattekasaag into a serving bowl.

Over to You:

This recipe is best served along with roti or plain steamed rice. It does take a lot of time and effort to prepare this recipe but all your efforts will be worth once you taste it, as this tastes really delicious.

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