Maharashtrian Golyachi Amti Recipe (Besan Balls In Tamarind Based Spicy Gravy)
Spiced besan combined with ginger garlic paste, onions and more, made into balls, dunked in tamarind based spicy gravy
Maharashtrian Golyachi Amti Recipe (Besan Balls In Tamarind Based Spicy Gravy) is similar to gatte ki kadhi that is a popular Rajasthani preparation. But this recipe does not use buttermilk to add to the gravy; instead, spicy tamarind water is added to make the gravy which is called amti. The golyachi or the gatte of besan has a lot more spices and is round in shape. Serve Maharashtrian Golyachi Amti Recipe (Besan Balls In Tamarind Based Spicy Gravy) hot with Tawa paratha or steamed rice for lunch or dinner.
Take a look at more Maharashtrian recipes
10 M
20 M
30 M
4 Servings
Ingredients
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To Make balls/Golyachi (kofta)
- 1 cup Gram flour (besan)
- 1 tablespoon Oil
- 1/2 teaspoon Ajwain (Carom seeds)
- 1 teaspoon Ginger Garlic Paste
- 3 Green Chillies , finely chopped
- 1 pinch Turmeric powder (Haldi)
- Salt , to taste For the Amti
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Cumin seeds (Jeera)
- Curry leaves , a few
- 1 pinch Asafoetida (hing)
- 1 Onion , finely chopped
- 1/2 teaspoon Ginger Garlic Paste
- 1 tablespoon Gram flour (besan)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Dry coconut (kopra) , grated/powdered
- 1 teaspoon Sesame seeds (Til seeds) , powdered
- 1 teaspoon Tamarind Paste
- 2 teaspoons Jaggery , (amla size)
- Coriander (Dhania) Leaves , a few, chopped
- 1 teaspoon Red Chilli powder
- Salt , to taste
How to make Maharashtrian Golyachi Amti Recipe (Besan Balls In Tamarind Based Spicy Gravy)
To Make Balls/Golyachi (kofta)To begin Maharashtrian Golyachi Amti Recipe (Besan Balls In Tamarind Based Spicy Gravy), heat a tablespoon of oil in a tadka pan.
Take besan in a mixing bowl and break lumps if any, using your hand. Add hot oil to it. Mix as it bubbles up.
Later add carom seeds, ginger garlic paste, chilli, salt, turmeric and water.
Make a dough such that it is nor too stiff or loose. It should be stiffer than the pakoda dough.
Make small balls from the dough and keep aside.
Take a kadai and heat oil.
Temper it with mustard, wait till it splutters and add cumin. Once it sizzles, add hing and curry leaves.
When they splutter, add onion and ginger garlic paste. Saute till the raw smell disappears.
Add coriander powder, haldi, salt and chilli powder. Saute 1-2 mins.
Meanwhile, make a slurry by mixing besan with water (about 4 cups)such that it is lump-free.
Add it to the kadai.
When water begins to boil, add the besan balls . Simmer and allow to cook for 8-10 mins .
Add tamarind water, jaggery, sesame powder, dry coconut powder and bring to boil. Do not stir too much since the golyachi might break.
Finally garnish with chopped coriander leaves and serve Maharashtrian Golyachi Amti Recipe (Besan Balls In Tamarind Based Spicy Gravy) hot with Tawa paratha or steamed rice.
