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Gram flour dumplings, Besan ke Gatte, Besan ke dakre

Gram Flour Dumplings (Besan ke Gatte)

301kcal
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Prep 30 minutes
Cook 45 minutes
Total 1 hour 15 minutes
Besan ke Gatte is a comforting North Indian dish made with gram flour dumplings simmered in a spiced onion-tomato sauce. This lighter version skips the traditional yogurt gravy while still delivering rich flavor, using reserved cooking water and classic spices for depth. Includes practical tips for perfect dough, dumplings, and masala every time.
Servings 4 servings
Course Entree
Cuisine Indian

Ingredients

For the Dumplings
  • 1.5 cup Gram Flour Besan
  • 1/2 tsp Ajwain
  • 1/2 tsp Red Chili Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Garam Masala
  • 1 tsp Fennel Seeds coarsely crushed
  • 2 tbsp Oil
  • 3/4 tsp Salt
  • 1/2 cup Water
For the Sauce
  • 1 Onion medium size, coarsely chopped
  • 1 Tomato medium size, coarsely chopped
  • 1/2 inch Ginger peeled
  • 3 cloves Garlic
  • 1/2 tsp Turmeric
  • 1 tbsp Coriander Powder
  • 1/2 tsp Garam Masala
  • 1 tsp Dried Fenugreek Leaves kasoori methi
  • Pinch Asafetida hing
  • 1/2 tsp Salt adjust to taste
  • 1 tbsp Oil

Method

Make the Dough
  1. Add all the ingredients for the dumplings, including the oil, in a mixing bowl.
    Besan, Gram flour, Ajwain, Paprika, Red chili powder, Garam Masala, Coriander Powder
  2. Mix the ingredients together and then gradually add water and mix it with your hand. Run your fingers through the flour like a claw, and scrape off any flour stuck on the side of the mixing bowl.
  3. The end result you are looking for is a ball of dough.
    Gram flour dumplings, Besan ke Gatte, Besan ke dakre
    4. The dough should feel firm yet pliable, but not sticky. If it sticks to your hands, lightly oil your palms instead of adding more flour. Also, wash your hands soon after - gram flour hardens quickly and can be difficult to remove later.
Make the Dumplings (Gatte)
  1. Divide the dough into 6 equal sized balls.
    Gram flour dumplings, Besan ke Gatte, Besan ke dakre
  2. Roll each ball on a flat hard surface, such as the kitchen counter or a cutting board, to make a cylinder roughly 1.5 cm thick. When rolling, apply a bit of oil or water on the surface of the dough ball as needed.
    Gram flour dumplings, Besan ke Gatte, Besan ke dakre
    3. If cracks appear while rolling, lightly wet your fingers and smooth them out - this helps prevent the dumplings from breaking during boiling.
  3. Repeat and finish making the cylinders with the dough.
    Gram flour dumplings, Besan ke Gatte, Besan ke dakre
  4. Bring a pot of water to boil on medium high heat. Put the dough cylinders into a pot of boiling water, side-by-side; do not pile them on top of each other. Keep about 1 inch of water above the dough cylinders.
    Gram flour dumplings, Besan ke Gatte, Besan ke dakre
    5. The water must be boiling when the dough cylinders are added to the pot, otherwise there is a possibility that they may just break up.
  5. Boil the dough cylinders for 10-15 minutes, or until they float up to the surface.
    Gram flour dumplings, Besan ke Gatte, Besan ke dakre
    6. Floating is a good indicator they are cooked through, but you can cut one open to check - it should not look raw inside.
  6. Turn off the heat and remove them onto a plate with a pair of tongs.
    Gram flour dumplings, Besan ke Gatte, Besan ke dakre
    7. Reserve the boiling water, this will be added to the sauce for extra flavor.
  7. Once the dough cylinders have cooled a bit, cut them into bite-sized discs. The dumplings are ready to be added to the sauce. Next we'll prepare the sauce.
    Gram flour dumplings, Besan ke Gatte, Besan ke dakre
    8. Let them cool just enough to handle; cutting too early can make them crumble.
Make the Sauce
  1. Heat 1 tbsp oil in a heavy-bottomed pan on medium heat; once the oil is hot, then add the Cumin Seeds - the seeds should sizzle right away.
    Cumin Seeds
    2. Learn about why the cumin seeds sizzle is important in our post Blooming Cumin Seeds: The Perfect Sizzle.
  2. Add the Asafetida (Hing) and fry it for a bit and then add the Onion, Tomatoes, Ginger, Garlic & Green Chilies masala, along with the Coriander Powder, Turmeric, Dried Mango Powder (Amchur) and about 1/2 tsp Salt and mix well.
    Masala, spices
  3. Cook, stirring occasionally, until the liquid dries up and the oil starts to separate out of the masala, indicating that it is cooked. If the pan starts to dry up, you can add a little hot water.
    Tomato Masala Cooking
    4. This stage is crucial as properly cooked masala develops depth. If it dries out too quickly, add a splash of hot water instead of lowering the heat.
  4. This can take up to 10-15 minutes or longer depending on the quantity you are working with.
    Gram flour dumplings, Besan ke Gatte, Besan ke dakre
Add the Dumplings (Gatte)
  1. Add the dumplings into the pan.
    Gram flour dumplings, Besan ke Gatte, Besan ke dakre
  2. Toss well to coat them with the masala and let it cook for a few minutes.
    Gram flour dumplings, Besan ke Gatte, Besan ke dakre
    3. Let them sit briefly in the masala before adding liquid—this helps them absorb flavor.
  3. Add the rest of the water used to boil the dumplings.
    Gram flour dumplings, Besan ke Gatte, Besan ke dakre
    4. Adjust the amount of water depending on your desired consistency - the sauce should be medium-thick and coat the dumplings.
  4. Simmer for about 6-8 minutes.
    Gram flour dumplings, Besan ke Gatte, Besan ke dakre
  5. When the desired consistency of the sauce is reached, sprinkle some Garam Masala and crushed Dried Fenugreek Leaves and mix them in.
    Gram flour dumplings, Besan ke Gatte, Besan ke dakre
    6. Add these at the end to preserve their aroma and freshness.
  6. Gram flour Dumplings (Besan ke Gatte) is ready. Enjoy with steaming hot Basmati Rice.
    Gram flour dumplings, Besan ke Gatte, Besan ke dakre

Nutrition

Calories301kcalCarbohydrates33gProtein11gFat14gSaturated Fat1gPolyunsaturated Fat4gMonounsaturated Fat8gTrans Fat0.04gSodium766mgPotassium548mgFiber7gSugar7gVitamin A350IUVitamin C8mgCalcium55mgIron3mg

Notes

Recipe Note on Digestibility
Gram flour (besan) is nutritious and flavorful, but it can feel heavy on digestion for some people - especially if you’re not used to it or eat it in large quantities. Traditional Indian cooking often balances besan with digestive spices, and this dish is no exception.
In my Besan ke Gatte, I add ajwain (carom seeds) to the dumplings and asafoetida (hing) to the sauce. Both are classic digestive aids that help make legume-based dishes easier on the stomach.
Traditionally, the gravy for this dish includes yogurt and additional gram flour. To keep the dish lighter and more balanced, I prefer a Basic Onion-Tomato Masala instead. The flavor is still deeply satisfying, especially with the addition of the gatte cooking water, which adds body and depth to the sauce without extra heaviness.

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