 dumplings cooked in s spicy yogurt-based gravy.){kind=link}
Gatte ki sabzi is a traditional Rajasthani curry recipe with chickpea flour (gram flour) dumplings cooked in s spicy yogurt-based gravy. If you run out of vegetables, you can make this gatte ki sabzi as it does not require any vegetables. It is easy to make and tastes great with roti and plain rice.
The softness of gatta is one of the most important parts of this recipe, so I have shared the perfect ingredient ratio and a few no-fail tips to help you to make the perfect gatte ki sabji on the first attempt.
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gatte ki sabji recipe | how to make gatte ki sabzi | besan ke gatte recipe
Ingredients
For gatta dough
- 100 grm or 1¼ cups gram flour - besan
- ¼ tsp carom seeds - ajwain
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
- Salt to taste
- ½ tsp cumin powder
- 2 tbsp +1/2 tsp oil
- 2 tbsp yogurt
- A pinch of baking soda
For boiling gatta
- 3 cup water
- Pinch of salt
- ½ tsp oil
- Prepared gatta from the dough
For gatta ki sabji
- 3 tbsps ghee
- 1 tsp cumin seeds
- ¼ tsp asafoetida - hing
- 2 dried red chillies
- 1 large onion - finely chopped
- ½ tsp garlic paste
- ½ tsp ginger paste
- 1 tsp green chilli paste
- 1 cup fresh tomato puree
- 1 cup yogurt
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- Salt to taste
- ¼ tsp dry fenugreek leaves - kasuri methi
- ½ tsp garam masala powder
- chopped fresh coriander leaves
Instructions
For making the gatte,
- take gram flour in a bowl, add carom seeds, turmeric powder, red chilli powder, salt, cumin powder, baking soda, yogurt, oil, and required water and knead to a semi-soft dough. Cover with a damp muslin cloth and set aside for 5-7 minutes.
- Apply some oil on the surface and again knead the dough for 4-5 minutes.
- Divide the dough into equal portions and shape each into an oblong shape.
- Boil water in a deep pan, add salt and oil along with the shaped dough portions and boil for 8-10 minutes.
- Drain onto a plate, pour cooking liquor over it, and cut the cooked dough portions into ½ inch discs, these are called gatte. Set aside until in use.
For the sabzi,
- heat ghee in a kadai, add cumin seeds, asafoetida, and dried red chillies and sauté for a few seconds.
- Add onion, mix and sauté till it turns golden brown. Then add garlic, ginger and green chilli paste and sauté it.
- Add tomato puree, mix and cook for 4-5 minutes.
- Take a cup of yogurt, add turmeric powder, coriander powder, red chilli powder, and salt. Mix well.
- Add yogurt mixture, mix and cook till the ghee separates.
- Add the cooked gatte, with 1 cup water and mix. Cover and cook further for 6-8 minutes so gatta absorbs gravy.
- Add garam masala powder and dry fenugreek leaves. mix well.
- Garnish with coriander leaves and serve hot with roti and steamed rice.
Notes
- oil, curd and a pinch of soda mixture help to make a soft gatta.
- knead the dough for 3-4 minutes to make a soft gatta.
- cover and boil gatta for 8-10 minutes on medium-high flame.
- keep cooked gatta with water so it will not become dry.
- mix masala with curd gives a nice flavor to sabzi.
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