Gatte Ki Sabji or gatta curry is a Rajasthani specialty made of gram flour (besan). Rajasthani food is usually spicy, so this dish comes as a relief. It contains gram flour dumplings in a yogurt-based curry, which mellows down the pungency of the chillies. Gatta curry can also be made in tomato and onion based curry. The recipe I am sharing with you is my variation. I hope you enjoy it.
Step by Step Video for ‘Rajasthani Gatte Ki Sabzi ‘ Recipe (Scroll Down for detailed & printable recipe)
Ingredients for the Gatte
- 1 cup Besan / Gram Flour
- 3 tsp Curd / Dahi
- pinch Baking soda
- ¼ tsp Haldi / Turmeric
- ¼ tsp Kashmiri red Chilli Powder
- ¼ tsp Ajwain / Carom seeds
- 2-3 tsp Oil
- ¼ tsp or as per your taste Salt
Ingredients for the Gravy
- 2 medium size Onions
- 2 medium size Tomatoes
- 1 tsp Ginger
- 1 tsp Garlic
- 2 Green Chilli
- 2 tbsp Dhaniya / Cilantro
- ⅛ cup Curd / Dahi
- 1” Cinnamon stick/ Dalchini
- 2 Bay leaves / Tej patta
- 2 Cloves / Tej Patta
- 5-6 Black pepper / kali meri
- ¼ tsp Garam masala
- 1 tsp Coriander powder / Dhania powder
- ½ tsp Jeera / cumin seeds
- ½ tsp Turmeric/ Haldi
- 1 tsp Kashmiri red chilli powder
- 1 tsp Kasuri methi
- pinch Hing / Asafetida
- as per your taste Salt
Prepping for the Gatte Ki Sabzi
1)Make onions paste keep aside.
2) Make the Tomato and green chilli puree and keep aside.
Method for making the Gatte
1)Take a big flat dish to that add the besan which is gram flour then the carom seeds which is
ajwain followed by the kashmiri red chilli powder, turmeric which is haldi, then the curd and
of course the salt and the baking soda.
2)And then using clean hands mix all this in.
3)Once everything is mixed in add the oil and mix that in as well.
4)Then start adding 1 tbsp of lukewarm water and start kneading the dough.
5)once you are done kneading the dough you must have hardly needed 2 tbsp of water to knead this dough as it’s not supposed to be very soft or very hard, and now i am just going to cover it up and keep it aside for next 15 minute.
6)After 15 minutes uncover the dough and then refresh it, by kneading it for a minute.
7)Then take a small amount of this dough and start rolling it in between your hands giving it a log shape
8)Now to make it even more thinner you can use your chakla or any flat surface and by putting little pressure on it keep rolling it, making sure that it’s nice and even and now keep it aside in a plate.
9)repeat the same for the rest of the dough.
10)Now that all the dough is shaped into logs start boiling the water,
11)And once the water is boiling gently add the logs into the water and cook it for the next 10 minutes on high flame.
12)After 10 minutes the gatte will be nicely cooked so remove it out in a plate and let it cool down for a bit.
13)Once the gatte is at room temperature start cutting them into bite size pieces about 3/4“ long and then keep aside.
Also guys the water in which we cooked the gatte do not throw it away we are going to use that water in our gravy.
Method for making the Gravy
And now lets start working on the gravy
1)Add some oil in a kadai and to it, add the bay leaves which is tej patta, the cinnamon stick which is dalchini and the cloves which is laung and black pepper which is kali mirch.
2)And cook for 30 seconds and then add the jeera and once its starts to sizzle add the hing which is asafoetida, followed by turmeric which is haldi and kashmiri red chilli powder and the coriander powder which is dhania powder and mix well.
3) hand crush the kasuri methi so that it releases more flavour and then add that as well along with the ginger garlic paste and mix well.
4)add the onion paste, and mix well and cook for the next 3-4 minutes or until the onions are fully cooked.
5)Once the onions are fully cooked, add the tomato and green chilli puree it to the kadai, mix it well and cook for the next 3-4 minutes or until the tomatoes are also fully cooked
6)Once the tomatoes are fully cooked add the curd but in installments,so first add 1 tsp mix till its completely mixed in and then add another tsp
7)repeat till all of the curd is mixed in if you add all of the curd in one go then it might not get blended in properly.
8)Now add the salt, and the garam masala and mix well, and then add the leftover gatte water about 2 cups and mix well again..
9)Once the gravy starts to boil start adding the gatta, followed by the fresh dhania and cook for the next 5 minutes.
10)After 5 minutes it’s time to turn of the flame and transfer into a serving bowl.
And guys its always a good idea to have more gravy as the gatte will keep soaking it.