How to Make Besan ke Gatte
Take besan (gram flour) in a bowl. Add salt, 1 and 1/2 tbsp of oil and a pinch of asfoetida. Knead the flour into hard dough with some water, and set aside for 20 minutes.
Make 5-6 inches long, thin strips of the dough. Put these strips into plain boiling water and cook for 8-10 minutes. Turn off the gas.
Take out besan strips from the water (The water will be used for the gravy. Keep it aside.)
When the strips are cool, cut them into small pieces of 1/2 inch.
Grind tomatoes and chillies, then add curd, and cream(optional) and mix well.
Heat 1 and 1/2 tbsp oil in a pan. Put cumin seeds in it. When the seeds splitter; put turmeric powder, coriander powder, red chilli powder and stir it. Now pour tomatoes and curd paste. Continue to fry till oil surfaces.
Add the Gatte and the water which had remained after boiling the besan's strips. Add salt and some water if it becomes too thick. Bring to boil and keep it boiling for 4-5 minutes. Remove from the stove, and add garam masala and half a bowl of coriander leaves. Besan ke Gatte is ready to eat.
Take out the veg dish into a bowl and garnish with the remaining coriander leaves.
Serve hot with parathas, naan, chapatis or rice.