Gatte Ki Sabzi Recipe | Rajasthani Besan ke Gatte
Rajasthani Gatte Ki Sabzi is a delicious curry prepared from cooked and spiced gram flour dumplings called Gatte dunked into spicy curd gravy
Recipe Info
Nutrition
Calories: 138kcal | Carbohydrates: 16g | Protein: 14g | Fat: 5g
Ingredients For Gatte Ki Sabzi Recipe | Rajasthani Besan ke Gatte
For Gatte (Gram Flour Dumplings)
- 1 Cup Besan (Gram Flour)
- 1/4 Teaspoon Asafoetida (Heeng)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1/2 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt or as per taste
- 1 Tablespoon Ghee / Cooking Oil
For the Curry/Gravy
- 1 Cup Fresh Curd (Yogurt / Dahi)
- 3-4 Cloves of Garlic
- 1 Inch Piece of Ginger
- 2 Green Chilies
- 1 Teaspoon Black Mustard Seeds(Rai)
- 1 Teaspoon Cumin Seeds( Jeera)
- 1/4 Teaspoon of Asafoetida (Heeng)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1/2 Teaspoon Red Chili Powder
- 1/2 Teaspoon Coriander Powder (Dhania Powder)
- 1/4 Teaspoon Garam Masala
- 1 Teaspoon Salt or as per taste
- 1 Tablespoon Cooking Oil
Step By Step Instructions for Gatte Ki Sabzi Recipe | Rajasthani Besan ke Gatte
Preparing the gatte (gram flour dumplings)
- Take chickpea flour (besan) in a working bowl along with turmeric powder, red chili powder, asafoetida (heeng) and salt. Mix all these ingredients while still in dry form.1 Cup Besan (Gram Flour), 1/4 Teaspoon Asafoetida (Heeng), 1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Red Chilli Powder, 1 Teaspoon Salt or as per taste
- Make a small well in the middle of the flour. Add ghee or cooking oil to the mixture.1 Tablespoon Ghee / Cooking Oil
- Mix and rub the flour between your hands to coat it completely with the oil.
- Add 1/4 cup water to the mixture and mix to make a dough.
- Add water slowly taking care that the final dough is smooth and stiff.
- Now apply some oil on your palms, and divide the dough into 6-8 equal portions and roll each of these portions into a long cylindrical rolls of about 1/2-inch thickness and approximately 3-4 inch length.
- Take a pan and and fill it with water till half full and heat it. When water starts to boil, adds the cylindrical rolls into it and allow them to cook for 3-4 minutes.
- Take the rolls out when they start floating on the surface of water as they become light on getting cooked.
- Transfer the cooked rolls to a plate. Repeat the process for cooking any renaming rolls. Allow few minutes to let these rolls cool.
- Cut the cylindrical rolls into pieces roughly 1 inch in thickness. Gatte are now ready.
Preparing the gravy
- Now we proceed to make curry for gatte. Heat cooking oil in a pan and black mustard seeds (rai). Allow rai to crackle. Next add cumin seeds (jeera) and asafoetida (heeng).1 Teaspoon Black Mustard Seeds(Rai), 1 Teaspoon Cumin Seeds( Jeera), 1/4 Teaspoon of Asafoetida (Heeng)
- Now add a paste made from crushed garlic, ginger and green chillies. Ready made paste can also be used.3-4 Cloves of Garlic, 1 Inch Piece of Ginger, 2 Green Chilies
- Add red chili powder, coriander powder (dhania powder), garam masala, turmeric powder and salt or as per taste.1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Red Chili Powder, 1/2 Teaspoon Coriander Powder (Dhania Powder), 1/4 Teaspoon Garam Masala, 1 Teaspoon Salt or as per taste
- Cook the spices on low flame for a few seconds. Add 1/2 cup of water to bring down the temperature so that the masala does not burn.
- Beat some curd to remove all lumps and add it slowly to the masala.1 Cup Fresh Curd (Yogurt / Dahi)
- Mix the the curd well with masala. Add water to adjust the consistency of the gravy. It should be thin but not watery.
- When you can see the oil coming up to the surface add the gattas to it and allow it to simmer for about 4-5 minutes.
- Rajasthani Gatte Ki Sabzi is ready. Transfer the contents to a serving bowl and serve hot
