Golyanchi Amti – Marathi Recipe

Instructions

• In a bowl take besan.
• It is better if you use a little coarse variety of besan.
• But it you don’t have it then you can use regular besan available at home too.
• Add red chili powder, coriander powder, turmeric powder, ginger-garlic-green chili paste, coriander leaves, salt and a little oil.
• Mix everything well together.
• Add a little water at a time and knead a little thick dough.
• The dough should neither be too thick nor too thin.
• Add a little oil and knead again.
• Cover and rest the dough for about 10 minutes.
• After 10 minutes take a small portion of dough and roll it into a ball or gola.
• The size of the ball should be small as these swell up on cooking.
• Take fresh coconut, garlic cloves, coriander leaves into a blender jar.
• You can use a little roasted dry coconut in place of fresh coconut.
• Blend everything in mixer. Vatan for amti is already.
• Heat up oil in a pan.
• Add onion and fry on medium heat until it turns nice golden for about 7-8 minutes.
• When onion begins to turn light golden add coconut, garlic & coriander vatan.
• Add kanda lasun masala, red chili powder, coriander powder, salt and mix well.
• Fry for 2 minutes more.
• You can use kala masala or any other stored masala available at your home instead of kanda lasun masala.
• Add hot water. Add a little more water because as amti gets cooked it thickens up.
• Drop the besan balls in the gravy.
• No need to wait until the gravy comes to boil as we have added hot water.
• Cover and cook on medium heat for about 10-15 minutes.
• When gole begin to float on the gravy, open the lid and check.
• Cut one gola at the center and if you find it is raw inside or is dry inside it means the gole are not properly cooked.
• You need to cook them more.
• The gole should be soft and nice inside.
• Golyanchi amti is already.
• It goes fantastic with bhakari.
• It goes well with fulka or chapatti.
• Amti bhat also tastes nice.