Being Bania’s Ready To Cook Besan Gatte Get A Thumbs Up from Mishry!

A traditional dish from Rajasthan, gatte ki sabzi is essentially dumplings made with chickpea flour served with a tangy base (gravy or curry).

While the end result is 10/10 worth the effort, it is a time-consuming, and often a challenging, hassle-filled process. Our team of researchers found Being Baniya online and ordered the ready to cook gattas for testing.

Our Being Baniya Ready To Cook Besan Gatta review is based upon taste, texture and the convenience attached to the product. 

On a scale of 1-5, how satisfactory were the results?

Here’s all you need to know.

Convenience, taste, and texture were the primary review factors.

How did Being Baniya fare here?

1. Taste 

Gatte typically have a bean-dominant flavor, owing to the fact they’re made with chickpea flour. In addition to this, these are seasoned with Rajasthani spices like coriander, red chilli, kasoori methi, among others. We checked the freshness and how prominent the flavor of spices was. 

2. Texture 

A soft but firm bite, easy to chew but retains its shape- this it the characteristic texture of this delicacy. How close did Being Bania Gatte come to this? Do these feel dry?

3. Convenience

The roasting, grinding, shaping, boiling processes are eliminated with this mix. But is it truly convenient?

4. Other Parameters

We gauged the price, packaging, shelf life, ingredients used, and more. 

Price + Packaging

The mix comes in a resealable pouch pack. One pack holds 250 grams of content and is priced at Rs 249/-. It has a shelf life of nine months. The pack reads- gluten-free and healthy, premium ingredients, homemade, organic, palm oil free, and devoid of added colors, preservatives, and flavors. 

Main Ingredients

The main ingredients are gram flour, edible oil, salt, asafoetida, black pepper, turmeric, Rajasthani spices.

The breakdown of which Rajasthani spices are used has not been given.

How we made them

Following the instructions on the pack, we boiled some water, soaked the besan gatta in it for approximately 15-20 minutes. While this was soaking, we started the onion-tomato gravy. Once ready, the gatta was taken out of the water and added to the gravy. 

Aroma + Appearance

These were cylindrical rounds that had a deep brown appearance. We could see some coriander seeds and kasoori methi, as mentioned in the ingredient list. There was no rancid or industrial smell, thumbs up. 

Taste + Texture

In the dry stage, the gatte had a minimal spice level. Once soaked in the gravy, they swelled up, and turned slightly soft. That said, the center was still hard, the outside had softened a bit. We’d recommend some extra soaking and simmering in the gravy to enhance the bite. 

We were delighted by the taste. Like most Rajasthani thalis we have had over the decades, the gattas taste as fresh and flavorful. Pair them with bajra rotis and ghee.

Here are some interesting FAQs on Being Bania instant besan gatta.

Mishry had a truly positive experience with Being Bania Besan Gatte. Not only are these easy to cook, but the clean ingredient list took our liking for this product to another level. The texture of the gattas is something that needs marginal improvement. 

We gave this the green light, would you be open to trying this?