Maharashtrian Golyachi Amti Recipe (Besan Balls In Tamarind Based Spicy Gravy)
A vegetarian Maharashtrian Recipes recipe with gram flour (besan), sunflower oil, ajwain (carom seeds). Ready in 30 min, serves 4.
Curated bySachin Deshmukh🇮🇳
Instructions
22 steps- 1
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
tamarind paste(1 teaspoon) - 2
Take besan in a mixing bowl and break lumps if any, using your hand
- 3
Add hot oil to it
- 4
Mix as it bubbles up
- 5
Later add carom seeds, ginger garlic paste, chilli, salt, turmeric and water
ginger garlic paste(1 teaspoon)pinch turmeric powder (haldi)(1)salt - to tastemustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)ginger garlic paste(1/2 teaspoon)sesame seeds (til seeds) - powdered(1 teaspoon)tamarind paste(1 teaspoon)red chilli powder(1 teaspoon)salt - to taste - 6
Make a dough such that it is nor too stiff or loose
- 7
It should be stiffer than the pakoda dough
- 8
Make small balls from the dough and keep aside
- 9
To Make AmtiTake a kadai and heat oil
- 10
Temper it with mustard, wait till it splutters and add cumin
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 11
Once it sizzles, add hing and curry leaves
curry leaves - a fewcoriander (dhania) leaves - a few - 12
When they splutter, add onion and ginger garlic paste
ginger garlic paste(1 teaspoon)onion - finely chopped(1)ginger garlic paste(1/2 teaspoon)tamarind paste(1 teaspoon) - 13
Saute till the raw smell disappears
- 14
Add coriander powder, haldi, salt and chilli powder
pinch turmeric powder (haldi)(1)salt - to tastecoriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - a fewred chilli powder(1 teaspoon)salt - to taste - 15
Saute 1-2 mins
- 16
Meanwhile, make a slurry by mixing besan with water (about 4 cups)such that it is lump-free
- 17
Add it to the kadai
- 18
When water begins to boil, add the besan balls
- 19
Simmer and allow to cook for 8-10 mins
- 20
Add tamarind water, jaggery, sesame powder, dry coconut powder and bring to boil
pinch turmeric powder (haldi)(1)coriander powder (dhania)(1 teaspoon)dry coconut (kopra) - grated/powdered(1 teaspoon)sesame seeds (til seeds) - powdered(1 teaspoon)tamarind paste(1 teaspoon)teaspoons jaggery - (amla size)(2)red chilli powder(1 teaspoon) - 21
Do not stir too much since the golyachi might break
- 22
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
green chillies - finely chopped(3)curry leaves - a fewonion - finely chopped(1)coriander powder (dhania)(1 teaspoon)tamarind paste(1 teaspoon)coriander (dhania) leaves - a few
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Maharashtrian Golyachi Amti Recipe (Besan Balls In Tamarind Based Spicy Gravy)
A vegetarian Maharashtrian Recipes recipe with gram flour (besan), sunflower oil, ajwain (carom seeds). Ready in 30 min, serves 4.
Curated bySachin Deshmukh🇮🇳
Estimated Nutrition Highlights
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Directions
22 steps- 1
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
tamarind paste(1 teaspoon) - 2
Take besan in a mixing bowl and break lumps if any, using your hand
- 3
Add hot oil to it
- 4
Mix as it bubbles up
- 5
Later add carom seeds, ginger garlic paste, chilli, salt, turmeric and water
ginger garlic paste(1 teaspoon)pinch turmeric powder (haldi)(1)salt - to tastemustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)ginger garlic paste(1/2 teaspoon)sesame seeds (til seeds) - powdered(1 teaspoon)tamarind paste(1 teaspoon)red chilli powder(1 teaspoon)salt - to taste - 6
Make a dough such that it is nor too stiff or loose
- 7
It should be stiffer than the pakoda dough
- 8
Make small balls from the dough and keep aside
- 9
To Make AmtiTake a kadai and heat oil
- 10
Temper it with mustard, wait till it splutters and add cumin
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 11
Once it sizzles, add hing and curry leaves
curry leaves - a fewcoriander (dhania) leaves - a few - 12
When they splutter, add onion and ginger garlic paste
ginger garlic paste(1 teaspoon)onion - finely chopped(1)ginger garlic paste(1/2 teaspoon)tamarind paste(1 teaspoon) - 13
Saute till the raw smell disappears
- 14
Add coriander powder, haldi, salt and chilli powder
pinch turmeric powder (haldi)(1)salt - to tastecoriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - a fewred chilli powder(1 teaspoon)salt - to taste - 15
Saute 1-2 mins
- 16
Meanwhile, make a slurry by mixing besan with water (about 4 cups)such that it is lump-free
- 17
Add it to the kadai
- 18
When water begins to boil, add the besan balls
- 19
Simmer and allow to cook for 8-10 mins
- 20
Add tamarind water, jaggery, sesame powder, dry coconut powder and bring to boil
pinch turmeric powder (haldi)(1)coriander powder (dhania)(1 teaspoon)dry coconut (kopra) - grated/powdered(1 teaspoon)sesame seeds (til seeds) - powdered(1 teaspoon)tamarind paste(1 teaspoon)teaspoons jaggery - (amla size)(2)red chilli powder(1 teaspoon) - 21
Do not stir too much since the golyachi might break
- 22
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
green chillies - finely chopped(3)curry leaves - a fewonion - finely chopped(1)coriander powder (dhania)(1 teaspoon)tamarind paste(1 teaspoon)coriander (dhania) leaves - a few
Rate this recipe
