1 To blend the curd and besan into a smooth mixture, use a TTK Prestige Hand Blender that will integrate the two ingredients into a velvety, silky concoction. A well-aerated curd and besan mixture will lead to a creamy and luxurious gravy.
2 The besan dumplings for the gravy need to be boiled enough to cook them from the inside, without making them soggy. A TTK Prestige Tri-ply Stainless Steel Induction Base Tope will come in handy for this purpose. It is a vessel big enough for the gatte to boil and float to the top.
3 For making the gatte ki sabzi, use a sturdy fry pan or heavy-bottomed kadai that will cook the gravy evenly without overbrowning it. Choose the TTK Prestige Omega Select Plus Superior Non-stick Coating Round Base Kadai to prepare the gravy. The non-stick kadai will prevent the creamy mixture from sticking to the bottom of the vessel.
4 Another cooking technique for softening the gatte is to steam them in a pressure cooker. The TTK Prestige Popular Svachh Hard Anodised Pressure Cooker can come in handy. The gatte will steam perfectly in the pressure cooker, without turning too watery or soggy.
5 For those who prefer to put a more indulgent spin on the gatte ki sabzi, shallow-frying the besan dumplings can give them a crispy, pakora-like texture that is thoroughly delicious. Use the TTK Prestige Fry Pan to shallow-fry the gatte in minimum oil.
