Maharashtrian Golyachi Amti Recipe (Besan Balls In Tamarind Based Spicy Gravy)
Introduction
Maharashtrian Golyachi Amti, also known as Besan Balls in Tamarind Based Spicy Gravy, is a traditional, flavorful dish from Maharashtra that combines spicy, tangy gravy with soft, flavorful besan balls (or golyachi) to create a delightful side dish. While it shares some similarities with Rajasthan’s famous Gatte Ki Kadhi, this Maharashtrian version differs by replacing the buttermilk gravy with tamarind water, adding a distinct tanginess that elevates the flavors. The besan balls are packed with aromatic spices, creating a mouthwatering contrast with the tamarind-based amti. Whether served with Tawa paratha or steamed rice, this dish makes for a perfect lunch or dinner option, offering a true taste of Maharashtrian cuisine.
Ingredients
For the Golyachi (Besan Balls)
| Ingredient | Quantity |
|---|---|
| Gram flour (Besan) | 1 cup |
| Oil | 1 tablespoon |
| Ajwain (Carom seeds) | 1/2 teaspoon |
| Ginger garlic paste | 1 teaspoon |
| Green chilies, finely chopped | 3 |
| Turmeric powder (Haldi) | 1 pinch |
| Salt | To taste |
For the Amti (Tamarind Gravy)
| Ingredient | Quantity |
|---|---|
| Oil | 1 tablespoon |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Curry leaves | A few |
| Asafoetida (Hing) | 1 pinch |
| Onion, finely chopped | 1 |
| Ginger garlic paste | 1/2 teaspoon |
| Gram flour (Besan) | 1 tablespoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Dry coconut (Kopra), grated or powdered | 1 teaspoon |
| Sesame seeds (Til), powdered | 1 teaspoon |
| Tamarind paste | 1 teaspoon |
| Jaggery (Amla size) | 2 teaspoons |
| Coriander leaves (Dhania), chopped | A few |
| Red chili powder | 1 teaspoon |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions
Step 1: Preparing the Golyachi (Besan Balls)
- Start by heating a tablespoon of oil in a small pan (tadka pan).
- Take the gram flour (besan) in a mixing bowl, ensuring to break any lumps by rubbing it with your fingers. Add the hot oil to the besan and mix well as it bubbles up.
- Add ajwain (carom seeds), ginger garlic paste, chopped green chilies, salt, and turmeric powder to the mixture. Stir well to combine all the ingredients.
- Gradually add water to form a dough that is firm, but not too stiff. The consistency should be stiffer than pakora batter but softer than dough for making chapati.
- Roll the dough into small round balls (golyachi) and set them aside.
Step 2: Preparing the Amti (Tamarind Gravy)
- In a deep pan, heat a tablespoon of oil. Add mustard seeds and cumin seeds. Let them crackle for a few seconds.
- Add curry leaves and a pinch of asafoetida (hing), followed by finely chopped onion. Sauté the onion until it becomes soft and golden brown.
- Now, add the ginger garlic paste and sauté for another 30 seconds until the raw smell disappears.
- Add 1 tablespoon of besan (gram flour) to the pan and cook it until it slightly turns golden, stirring continuously to avoid burning.
- Stir in coriander powder, grated dry coconut (kopra), and powdered sesame seeds. Let the mixture cook for a minute to release the flavors.
- Add tamarind paste, jaggery, red chili powder, and salt to the pan. Mix everything thoroughly, ensuring the jaggery dissolves.
- Add 2 cups of water to the pan, stirring to create a smooth gravy. Let the gravy come to a gentle boil.
Step 3: Cooking the Golyachi in the Amti
- Once the amti gravy is boiling, carefully add the prepared besan balls (golyachi) into the gravy. Stir gently to avoid breaking the balls.
- Cover the pan and let it simmer for about 10 minutes, allowing the golyachi to cook through and absorb the flavors of the amti.
- Once the besan balls are fully cooked and have softened, garnish with freshly chopped coriander leaves for a burst of freshness.
Step 4: Serving
- Serve the Maharashtrian Golyachi Amti hot with Tawa paratha or steamed rice for a complete meal. The spicy, tangy gravy complements the soft, flavorful besan balls beautifully, making this dish a comforting and satisfying choice for lunch or dinner.
Allergen Information
- Gram flour (besan): Contains gluten in trace amounts.
- Sesame seeds: May cause allergic reactions in individuals sensitive to sesame.
- Tamarind: A common allergen for people with sensitivity to legumes.
Dietary Preferences
- This dish is vegetarian, making it suitable for vegetarians and those following a plant-based diet.
- It is also nut-free, except for sesame seeds, which can be omitted for those with allergies.
- The dish is spicy, so adjust the chili levels to suit your heat tolerance.
Advice
- You can make the golyachi in advance and store them in an airtight container. When you’re ready to serve, just cook them in the amti gravy.
- Adjust the tamarind and jaggery quantities based on how tangy or sweet you prefer your gravy. The balance of sweet and sour is essential in this dish.
- For a vegan version, ensure that all ingredients, including jaggery and the oil used, are plant-based.
Conclusion
Maharashtrian Golyachi Amti Recipe (Besan Balls in Tamarind Based Spicy Gravy) is a delightful dish that showcases the unique flavors of Maharashtrian cuisine. The combination of tangy tamarind gravy and aromatic besan balls makes for an unforgettable culinary experience. Whether enjoyed with rice or paratha, this dish is sure to become a favorite in your kitchen, bringing warmth and spice to your meal. It’s easy to prepare, filling, and perfect for any occasion!
