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Step-by-step fail-proof recipe for making Rajasthani Gatte Ki Sabzi /Gatte Ki Sabzi. Soft, airy chickpea flour dumpling /besan gatta is cooked in spicy, tangy yogurt gravy. This dish is super flavorful and delicious. This traditional Rajasthani recipe is quite a popular crowd-pleasing dish.

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Gatte ki sabzi is a traditional Rajasthani vegetarian recipe that is pantry-friendly. Some ingredients are usually available in the Indian kitchen, so without doing any unique element shopping, your curry is done.

My family loves Gatte ki Sabzi. So I make sure every once in a while I cook this. Simple Indian meals are always loved by everyone when we cook for a get-together or crowd. Gatte ki sabzi is a simple yogurt-based chickpea flour dumpling that is finger-licking in taste.

Yogurt-based curries are light, spicy, tangy, and flavorful. They are not overly spicy, so I make Dahi Aloo, or Doi Potol/Dahi Parwal, Kashmiri Dahi Baingan/Eggplant in Kashmiri Yogurt Sauce./Eggplant in Kashmiri Yogurt Sauce. They are excellent side for Indian food and go well with roti and rice.

What is Gatte ki Sabzi?

Gatte ki Sabji is a chickpea flour dumpling curry made by combining chickpea flour, spices, ghee, and oil until they are done. Later, they are fried or, just like that, cooked in a spicy, tangy yogurt curry. This curry is quite simple.

There are several variations of this curry. Some use onion garlic; some don't; however, the result is always a finger-licking dish. It is simple and easy, and you can make it perfect if you follow my step-by-step recipe.

Ingredients Used?

Chickpea Flour/Besan is also called garbanzo bean flour.

Yogurt- Indian-style dahi/curd /yogurt makes the perfect curry; however, it can also be made using Greek yogurt.

Spices-red Chili powder, turmeric powder, Whole coriander seeds, cumin seeds, fennel seeds, carrom seeds, asafoetida powder, salt, dry fenugreek leaves powder.

I prefer to make this curry in Ghee. You can replace ghee with your choice of oil, but You will miss the authentic flavor.

Aromatics- I have used onion and ginger garlic paste; however, it is also made without any onion or garlic. This Jain version is quite common.

Coriander powder, red chili powder, and dried fenugreek leaf powder are also used for the curry.

How to enhance the flavor?

I prefer to do a tadka/tempering of ghee, red chili powder, and asafoetida powder after the curry is made. It enhances the taste and makes it look pretty with all the red color.

Step by Step recipe for making Besan Gatta/Chickpea Flour Gatta.---

You May Want to check my other popular curries,

Kashmiri Methi Chaman

Can I fry the gatta before putting it in the curry?

Yes. Many times, it's done. However, I prefer not to fry when cooking for our regular home food. In my opinion, it doesn't change the taste much.

Shallow frying makes the gatta more crispy, thus increasing the texture. You can air fry as well.

How to make soft and airy gatta ki sabzi?

Kneading the dough is very important. Before mixing with yogurt, combine the flour with ghee/oil and run the mixture between your palms; even after making the dough, ensure you are kneading it with the pressure of your palm.

If you are still apprehensive about dense dough, add a pinch of eno to the dough. That will ensure after mixing to make airy gattas. I have not used it, but I do not see why you can't use it for making a fail-proof gatta.

New Recipes

Gatte Ki Sabji

Smita

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Prep Time 15

Cook Time 25

Total Time 40

Course Side Dish

Cuisine Indian Cuisine.

Servings

Ingredients

For Making Gatta

1 Cup Besan/Chickpea Flour
¼ Tsp Turmeric Powder
Salt,to taste
¼ Tsp Asafoetida Powder
1 Tsp Dry Fenugreek Leaves/Kasoori Methi
½ Tsp Fennel /Saunf
½ Tsp Carrom Seeds/ajwain
½ Tsp Kashmiri Red Chili Powder
½ Tsp Coriander seeds
½ Tsp Cumin Seeds
2 Tbsp Ghee/Oil
1 Tbsp Dahi/Greek Yoghurt

For Making Gravy

3 Tbsp Ghee/Oil
1 Medium Onion,chopped
1 Tbsp Ginger Garlic Paste
1 Tsp Kashmiri Red Chili powder
½ Tsp Coriander Powder
¼ Turmeric Powder
Salt,to taste
2 Tbsp Dry Fenugreek Leaves /Kasoori Methi
1 Cup Curd/Yogurt
1 Cup Boiled Gatta water
2 Green Chili (slit)

For Tempering /Tadka

1 Tbsp Ghee/Oil
½ Tsp Kashmiri Red Chili Powder
Pinch of Hing/Asafoetida Powder

Instructions

Making of Gatta

Take a pan and heat it . Add fennel,coriander seeds,carrom seeds and cumin seeds for roasting.Remove them in a bowl.Roast on a slow flame to release the oil.
Coarsely grind it in a mortar pestle or spice grinder.
In a big mixing bowl add turmeric powder,red chili powder,salt,Asafoetida Powder and crushed spices. Add ghee /oil to this mixture.Run everything between your palms to mix it properly.
Add curd/yoghurt and make a smooth dough.Dough should be tight and smooth.If needed add one tbsp of water ,but I do not think you will need it .
Take your time for make the smooth dough.
Take a little oil in your palm and make a round dough ball..
Divide this ball into three equal sized logs.
Boil some water in big pan.
When water starts boiling drop all three logs carefully.
When logs are cooked they will come up and you will be able to see their light color and not so smooth texture.
Remove them from water and place them on a plate.
Kep the boiled water aside as well.
Make slices in logs .You can make them thick as per your choice but I prefer not too thick or thin.
Keep then on a plate on the counter.

Making of Gravy.

Take a wok / Deep Pan.
Add ghee/oil to the pan and heat it.
Add cumin seeds and asafoetida.
Add ginger garlic paste and stir them till the raw smell is gone.
Add chopped onion to it.
Saute till the onion looks translucent.
Add all the spices and cook on slow flame till it releases oil.
If the spices start burning add one tbsp of water to it.
Whisk the yogurt .Add yogurt to the pan and continously whisk everything to avoid curdling of yogurt/curd.
Stir till the curry starts to boil.
Now add boiled gatta water and all the gatta in the curry.
Cover them on a slow flame to cook.
In another 4-5 minute ,gatta curry will be done.
Place them in a serving bowl,