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Rajasthani Gatte ki Sabzi | Gatte ki sabji

Rajasthani Gatte ki Sabzi is a traditional Indian main course delicious vegetarian recipe. Here gatte (cylindrical chickpea dumplings) are cooked with an exotic and flavorful curry made with curd/yogurt and other spices that tickle your taste buds.
Course Main Course
Cuisine Indian
Keyword gatta curry, gatte ki sabzi, Rajasthani gatte ki sabzi
Prep Time 25 minutes
Cook Time 20 minutes
Servings 3
Author Lata Lala

Ingredients

For making gatte

  • 1 cup Besan or Gram Flour
  • ½ tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Ajwain Carom Seeds
  • 1 tsp Jeera Cumin Seeds
  • 3 tbsp Curd
  • 1 tbsp Ghee
  • 3 tsp Oil
  • 2 tbsp Water
  • Salt to taste
  • 1 Pinch Baking soda

For making gravy

  • 1 cup Curd
  • 2 tsp Besan
  • 3 tbsp Ghee
  • 1½ tsp Jeera Cumin Seeds
  • 1 large sized Onion finely chopped
  • 5 cloves Garlic finely chopped
  • 1 inch Ginger finely chopped
  • 1 Green Chilli finely chopped
  • ⅛ tsp Asafoetida Hing
  • ½ tsp Turmeric Powder
  • 1½ tsp Kashmiri Red Chilli Powder
  • 2 tsp Dhaniya or Coriander Powder
  • 2 tsp Kasuri Methi
  • ½ tsp Garam Masala
  • Fresh Chopped Coriander for garnishing

For final tempering/tadka

  • 1-2 tbsp Ghee
  • 1 tsp Kashmiri Red Chilli Powder
  • ⅛ tsp Asafoetida
  • 1 whole dry red chilli

Instructions

To make gatte ka dough

  • To make gatte dough in a bowl take chickpea flour/besan. Crush Ajwain and Jeera between your palms and add to besan.
  • To this add mentioned quantity of turmeric powder, red chilli powder and salt to taste. Next add curd, ghee and oil to besan mixture to form a dough.
  • Now if required, add a tsp or more of water and knead the dough well until it looks glossy. It should be of medium thick consistency.
  • Divide this dough in 4 equal portions. Roll each of the ball on a flat surface to shape them into cylinders. It should be roughly of 1 inch in thickness.
  • Keep it aside.

For cooking gatte

  • Take a kadai and heat enough water to submerge gatte till it comes to a boil. Now drop the prepared gatte one by one in to the hot water.
  • If you add all the 4 gatte logs together in water,  it may drop the temperature of the water which may cause disintegration.
  • Continue cooking on high flame for roughly 7 to 10 minutes or till the Gatte starts floating on top and blisters appear on the gatta logs.
  • Now drain gatta and reserve the cooked gatte water. This reserved water will be used in the gravy to adjust the consistency.
  • Cool the gatte completely. Cut the Gatte into discs (not too thin or thick)

For making the base of the gravy

  • In a bowl, take curd and add besan, add  turmeric powder, red chilli powder, Dhaniya Powder, salt to taste and whisk well till it comes to a smooth paste.
  • Head a heavy bottom kadai and add ghee. Add Jeera and hing/asafoetida.
  • Next add finely chopped onion and salt and cook on medium flame till the onion is golden brown in colour.
  • After that add finely chopped garlic, ginger and green chillies. Sauté for couple of minutes.
  • Turn the flame to low, let the temperature come down then add the curd mixture to kadai.
  • Make sure to continuously stir the curd mixture to avoid splitting of the curd.
  • Once the curd is cooked and thickened a bit, add the reserved cooked gatta water.
  • Bring to boil and add crushed Kasuri Methi. Add more reserved water to adjust the consistency of the gravy.
  • Once the gravy comes to a boil again, add the chopped Gatte pieces. Cover and cook on medium flame for 5 to 6 minutes.
  • Ghee should start floating on top once the gravy is ready.
  • Garnish with fresh chopped coriander leaves.

For final tempering/tadka

  • In a tadka pan, heat Ghee. Once warm, add whole red chillies,  Kashmiri Red chilli powder and asafoetida one by one.
  • Add a splash of water and bring to boil which prevents burning of spices.
  • Pour this tadka over the sabzi and garnish with some coriander. Serve hot and enjoy.