Gatte Ki Sabzi: The Best Way to Make Besan Dumplings

Step 1 (Gatte Dough): Mix besan, 2 tbsp ghee, yogurt, ajwain, fennel, and salt. Knead into a soft, non-sticky dough. If too sticky, add a little oil.

Step 2 (Boiling): Shape the dough into long cylinders (1 inch thick). Boil water in a large pot and drop the cylinders. Boil for 10-12 minutes until small bubbles appear on the surface (this means they are cooked).

Step 3 (Cutting): Remove the gatte from water (save the water). Let them cool and cut into 1/2 inch pieces.

Step 4 (Gravy): Heat mustard oil. Add cumin and ginger-garlic paste. Add whisked yogurt slowly while stirring continuously to prevent curdling.

Step 5 (Simmering): Add the gatte and the reserved boiling water. Add spices and salt. Simmer for 10-15 minutes until the gravy thickens.

Step 6 (Serving): Garnish with coriander and serve with Bajra Roti or Rice.