Rajasthani Ram Chane Recipe

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I originally hail from Rajasthan and so have a connect with the Rajasthani food and culture. Although we have never stayed in Rajasthan because of my parents job, we used to visit relatives every now and then.

During those visits, we came to know about a lot of Rajasthani dishes which are not very popular outside the state but are very delicious and made in most households. A lot of people are aware of Besan ke gatte, but there is a similar kind of curry made with besan called Ram chane which is not very popular but tastes amazing.

The dough to make Ram chane is similar to that of gatte, but here the dough is broken into small balls which are deep fried and then simmered in a gravy. Here is the recipe to make this Authentic Rajasthani dish.

Ingredients

To make Ram Chane

• Besan/Chickpea flour - 1 cup
• Salt- ½ tsp
• Oil- 2 and ½ tbsp
• Water for kneading
• Oil for frying
• A bowl full of like warm water.

To make the gravy

• Onion- 2 cups (chopped)
• Ginger- 1 inch piece
• Garlic- 8-10 cloves
• Mustard oil- 6tbsp
• Tomato- 1 cup ( chopped )
• Yogurt- 2tbsp
• Coriander powder- 3tsp
• Turmeric powder- ½ tsp
• Kashmiri red chili powder- 2tsp
• Roasted cumin powder- ½ tsp
• Garam masala powder- 1tsp
• Salt to taste
• Fresh coriander for garnishing

Procedure

For making Ram Chane

1. Mix besan, salt and oil in a bowl.
2. Add little water and knead to make a tight dough.
3. Cover and keep the dough aside for 15 minutes.
4. Make small rounds from the dough.
5. Heat oil in a pan and when the oil is hot, deep fry the balls till they turn light brown. (Do not over fry otherwise they will turn hard).
6. Remove the ram chane from oil and put them in the bowl full of lukewarm water.

For making the gravy

1. Grind onion, ginger and garlic in a blender to make a coarse paste.
2. Heat mustard oil in a heavy bottom pan.
3. When the oil starts to fume, switch off the heat.
4. Let the oil cool for a minute. Switch on the heat and add the onion paste in the oil.
5. Fry till it turn golden brown.
6. Add little water if required during frying the onion paste.
7. Add the chopped tomato and yogurt and cook for 2-3 minutes.
8. Add coriander powder, turmeric powder, red chili powder, cumin powder, garam masala powder and salt. Add ¼ cup of water and cook for 3-4 minutes.
9. Add 3-4 cups of water and let the mixture come to a boil.
10. Strain the ram chane from water and add them in the pan.
11. Cook on medium heat for 10-12 minutes.
12. Garnish with fresh coriander. Serve hot with parathas or rice.