#holi26 This is a refreshing and innovative twist on traditional Rajasthan flavors. By pairing hearty Besan Gatta (gram flour dumplings) with a tangy, probiotic-rich Pudina Kanji (fermented mint water), you create a dish that is both satisfying and incredibly cooling—perfect for warm weather. This dish combines the protein of chickpea flour with the digestive benefits of fermented mint water.
Make the Gatta: Mix besan, spices, and oil. Add water gradually to form a stiff dough. Roll into long cylinders.
Drop the cylinders into boiling water. Cook until they float and small bubbles appear on the surface. Drain, cool, and slice into rounds.
Prepare the Kanji Base: Blend mint leaves with a little water to make a smooth paste.
The Fermentation Secret: In a glass jar or ceramic bowl, combine the mint paste, water, mustard powder, black salt, cumin, and hing.
For a true fermented “Kanji” kick, let this liquid sit in a warm spot for 1-2 days. If you want it instant, add a squeeze of lemon juice.
Assemble: Add the sliced gatta and any dried fruits ( raisins ) into the kanji. Let them soak for at least 30 minutes so the gattas absorb the tangy flavors.
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