Gatte ki Sabji /Gatta curry recipe

What exactly is this gatta curry?

Besan gatte ki sabji or gatta curry is a delicacy of Indian state of Rajasthan. In present times, this dish has surely made its own place almost everywhere in India.

Today I thought of making some yummy Rajasthani food. So here it is, one of the very famous Rajasthani recipes that most of you might have heard about. It is called Gatte ki Sabzi.

There were times, when one doesn’t get a lot of fresh vegetables everywhere and all through the year in dessert. The Rajasthani recipes are mostly made with ingredients like wheat flour (atta), chick pea flour (besan), lentils (dals), yogurt (dahi) etc. which are not very difficult to find in dessert like Rajasthan.

This is one of the recipes without which the Rajasthani Thali is simply incomplete.

It is a tangy and spicy curry and I can assure who loves spicy food, can’t resist this. My entire family loves this curry. Though, I always cook a chili-free version for my little one. She doesn’t like to eat spices.

Making this curry is not all that complicated. Making gattas might be tricky for some people, but it’s not rocket science. Here is a tip. If you want soft mouth melting gattas, all you have to do is to make sure you knead dough soft, and form cylinders from dough with light hands. Then cook these on medium high heat until cylinders float on top; that simple.

Step by step besan ke gatte ki sabzi recipe:

For Gatte-

1. Take 1 cup chickpea flour/ besan in a mixing bowl. Add ¼ tsp turmeric powder, ½ tsp red chili powder, ½ tsp coriander powder/dhania powder, ½ tsp carom seeds/ajwain, and salt. Mix well.
   
2. Add 2 tbsp. oil to the besan and mix.
   
3. Slowly add dahi and mix it. Remember not to add all together as otherwise besan tends to get sticky. If required you can add few tsp of water. Knead it into dough and keep it aside for about 10 minutes.
   
4. Now take a small portion of the dough and roll it into a cylindrical shape which should be 3-4 inch long and about ½ to ¾ inch diameter.
   
5. take a pot and boil 4-5 cups water in it. When the water starts boiling, add the besan rolls. The gatte should be fully merged in water. 
   Cook for about 15 minutes.
   
6. Once all are done turn off the heat and drain the gatte rolls out of the water. Do not throw water as we will use it for the gravy.
   
7. Cut the gatte into ½ inch pieces and keep it aside.
   

For Gravy-

• Grind 1 medium sized tomato, 1 green chili and 1 inch piece of ginger to a fine paste. Pour it into a bowl and keep it aside.
  
• Heat oil in a pan, add asafoetida/hing and jeera. Let it splutter.
  
• Keep the heat to low, add turmeric powder/haldi, coriander powder/dhania, followed by tomato puree.
  
• Fry them till the oil starts to leave the sides of the pan. Add red chili powder and whisked dahi/yogurt to it. Keep stirring till the gravy starts boiling and separating oil.
  
• Add the saved water (in which gatte was boiled) to the curry. If required you can add more water to adjust the consistency of the gravy. The Gravy should not be thin, it has medium consistency.
  

Once the gravy starts boiling, add the gatte pieces and salt as per taste. Let it simmer for 3 minutes.

 
The besan gatte sabzi/curry is ready, turn off the heat.

Gatte ki sabzi recipe below:

Gatte ki sabzi Prep time Cook time Total  10 min 30 min  40min Gatte ki sabzi- a yogurt based curry with chickpea lentil dumplings AUTHOR: Monali RECIPE TYPE: Main CUISINE: Indian, Rajasthani SERVES: 3 INGREDIENTS (measuring cup used, 1 cup=237 ml) For Gatte- 1 cup besan 2 tbsp. oil 2 tbsp. dahi/ yogurt A pinch of baking soda (optional) ¼ tsp turmeric powder/ haldi ½ tsp red chili powder ½ tsp coriander powder/dhania powder ½ tsp carom seeds/ ajwain Salt as per taste  For gravy- ½ cup tomatoes, finely chopped 1 inch piece ginger 1 green chili, chopped 1 cup dahi/ yogurt 2 tbsp. oil A pinch of asafoetida/hing ¼ tsp cumin seeds/jeera ¼ tsp fenugreek seeds/sauf ¼ tsp turmeric powder/ haldi 1 tsp dhania powder ½ tsp or less red chili powder ¼ tsp garam masala Salt as per taste 2-3 tbsp. coriander leaves/ cilantro, finely chopped DIRECTION For Gatte- Mix all the dry spice powders in chickpea flour/ besan. Add oil to the besan and mix. Slowly add dahi and mix it. Remember not to all together as otherwise besan tends to get sticky. If required you can add few tsp of water. Knead it into dough (firm enough to roll it into cylindrical shape) and keep it aside for about 10 minutes. Meanwhile take a pot and boil 4-5 cups water in it. The water should be enough to put all the rolled gatte. Now take a small portion of the dough and roll it into a cylindrical shape which is 3-4 inch long and about ½ to ¾ inch diameter. When the water starts boiling, add the besan roll and cook for about 15 minutes. The gatte should be fully merged in water. Once all are done turn off the heat and drain the gatte rolls out of the water. Do not throw water as we will use it for the gravy. Cut the gatte into ½ inch pieces and keep it aside. For Garvy- Grind tomato, green chili and ginger to a fine paste. Pour it into a bowl and keep it aside. Take a pan on stove, add oil. Once oil is hot enough, add asafoetida/hing and jeera. Let it splutter. Keep the heat to low, add turmeric powder/haldi, coriander powder/dhania, followed by tomato puree. Fry them till the oil starts to leave the sides of the pan. Add red chili powder and whisked dahi/yogurt to it. keep stirring till the gravy starts boiling and separating oil. Add the saved water (in which gatte was boiled) to the curry. If required you can add more water to adjust the consistency of the gravy. Once the gravy starts boiling, add the gatte pieces and salt as per taste. Let it simmer for 3 minutes. The besan gatte sabzi/curry is ready, turn off the heat. Garnish it with chopped coriander leaves. TIPS The dough of the gatte should not be too firm or too soft; It should have medium consistency. Else rolling them into cylinder will be difficult.   Add the gatte rolls in water only after the water starts to boil. While boiling gatte, the water should be boiling continuously; hence the stove should be on medium to high heat.  SERVING SUGGESTION Serve steaming hot Gatte ki Sabzi with puri or paratha. It is best served as a combination with Dal Batti Churma.