Gatte ki Sabzi
A curry made from gram flour dumplings (gatte) cooked in a tangy and spicy yogurt-based gravy.
Gatte Ki Sabzi is one of Rajasthan’s most loved dish. This flavorful curry made with gram flour dumplings, also known as gatte, cooked in a tangy yogurt-based gravy, is a mojor food recipe in Rajasthani households. It’s a dish that beautifully contains the culinary traditions of the desert state, showcasing its ingenuity in creating vibrant flavors with limited resources.
Ingredients
- 1 cup gram flour (besan)
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/4 tsp carom seeds (ajwain)
- 2 tbsp yogurt
- 1 tbsp oil
- Salt to taste
- 2 cups yogurt (whisked)
- 2 tbsp gram flour
- 1 tsp cumin seeds
- 1/4 tsp asafetida (hing)
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 2 tbsp oil or ghee
- Fresh coriander leaves for garnishing
Nutritional Information
- Protein: 10-12g
- Carbohydrates: 25-30g
- Fat: 10-12g
- Calories: 250-300 kcal
Directions
Step 1: Making the Gatte
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In a mixing bowl, combine gram flour, turmeric powder, red chili powder, carom seeds, yogurt, oil, and salt. Knead into a stiff dough. If the dough is too dry, add a few drops of water.
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Divide the dough into small portions and roll each into a cylindrical shape, about 4-5 inches long.
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Boil water in a large pot. Add the rolled cylinders to the boiling water and cook for 10-12 minutes or until they float to the surface.
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Remove the boiled gatte, let them cool slightly, and cut them into bite-sized pieces.
Step 2: Preparing the Gravy
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Heat oil or ghee in a pan. Add cumin seeds and asafetida, letting them sizzle for a few seconds.
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Lower the heat and add turmeric, red chili powder, and coriander powder. Stir well.
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In a separate bowl, mix whisked yogurt and gram flour until smooth. Gradually add this mixture to the pan, stirring continuously to avoid curdling.
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Add water to adjust the consistency and let the gravy simmer for 5-7 minutes.
Step 3: Combining the Gatte with Gravy
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Add the prepared gatte pieces to the simmering gravy and cook for another 5-7 minutes, allowing the flavors to meld.
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Garnish with fresh coriander leaves and serve hot with bajra roti, chapati, or rice.
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