Jan 13, 2016, Updated May 09, 2022
I love sharing traditional Indian recipes on my blog. In fact I would like to share more of these since this is the kind of food I make and eat every day but as much as I would like, this does not always happen. With all the festivals in between, I often forget to share traditional food. But since this is healthy eating month and traditional Indian food is really healthy (are you surprised??!! don’t let the creamy curries at restaurants befool you!) I thought of sharing this delicious curry from the beautiful state of Rajasthan in India. Gatte Ki Sabzi is basically chickpea flour dumplings in a yogurt based curry. Gatte = chickpea flour dumplings and sabzi = a common term used for vegetarian recipes. I obviously didn’t grew up eating this sabzi because I do not belong to Rajasthan but I absolutely love love it. In fact I love the food, the culture, the history, the clothes and just about everything about Rajasthan. It’s so colorful there and if you go to India, make sure you visit this amazing state and yes also eat their delicious food.
This gatte ki sabzi is one of the recipes that I often make when I don’t have any veggies left in my refrigerator. It’s amazing what all Indians do with chickpea flour or what we call besan in Hindi. We make so many things with it, like this kadhi and this ladoo and so much more that I haven’t even shared on my blog. This sabzi has 2 steps to it – making the gatte and then making the curry. It’s all really simple but does take some time. The biggest problem one can have is that the gatte would turn out hard. Now it’s easy to fix this, just add yogurt and knead your gatta dough well and they won’t be hard anymore!
Gatte ki sabzi is really good with roti or rice, I especially enjoy it with plain rice. So next time when you are not sure which sabzi to cook for dinner, try this gatte ki sabzi. I am sure you will enjoy it as much we did! 🙂 Method First make the gatte. In a bowl mix together besan, turmeric powder, red chili powder, ajwain, garam masala powder and coriander powder. Add oil, yogurt, salt and mix everything together. Form a dough by mixing in everything together. If the dough isn’t coming together you can add little water. Also this will be sticky, so it’s a good idea to oil your hands before mixing this dough. Once you have formed the dough, divide it into 4 equal parts and shape each part into a log.
Boil water in pan. Once it comes to a boil add the prepared rolls into it. Boil for around 15 minutes, or till knife inserted in the rolls comes out clean. Take gatte out of water and cut them in 1/2 inch rounds. Heat 1 tablespoon of oil in a pan and pan fry the gatte for few minutes or till they start turning golden brown in color. Drain on kitchen towel and set aside. This step is optional – traditionally this is not done but I like doing it.
To the same pan, add 1 more tablespoon of oil and once oil is hot add cumin seeds and let them crackle. Meanwhile make a paste of the onion, ginger and garlic. Add ginger garlic and onion paste next and cook till raw smell goes away completely, around 4-5 minutes. Add spices – coriander powder, amchur, turmeric powder and garam masala along with 1-2 tablespoons of water (so that the spices don’t burn). Cook the spice for a minute or two. Also add the salt. Now reduce the flame to low and add whisked yogurt. Keep whisking till the yogurt has totally mixed it. Once it has mixed well, increase the flame to medium. Adding room temperature yogurt at low heat prevents the yogurt from separating when you add it to the curry. Add water, as required. I added around 2-3 cups and let it all come to a boil. At this point check the salt and spices and adjust accordingly. You can also add little sugar if the curry taste too sour to you. Once the water comes to a boil, add the gatte to the curry and let it simmer at medium-low for 10 minutes. Add crushed kasuri methi and remove from heat.
Garnish with fresh cilantro and serve gatte ki sabzi immediately with rice or roti.
- The traditional method of making this curry does not involve pan-frying the gatte. It is usually only boiled and then added to the curry however I do it because I like it that way. You can skip this step if you want. Gatte Ki Sabzi
title: “Gatte Ki Sabzi " ShowToc: true date: “2024-09-14” author: “Adolfo Stiltner”
Jan 13, 2016, Updated May 09, 2022
I love sharing traditional Indian recipes on my blog. In fact I would like to share more of these since this is the kind of food I make and eat every day but as much as I would like, this does not always happen. With all the festivals in between, I often forget to share traditional food. But since this is healthy eating month and traditional Indian food is really healthy (are you surprised??!! don’t let the creamy curries at restaurants befool you!) I thought of sharing this delicious curry from the beautiful state of Rajasthan in India. Gatte Ki Sabzi is basically chickpea flour dumplings in a yogurt based curry. Gatte = chickpea flour dumplings and sabzi = a common term used for vegetarian recipes. I obviously didn’t grew up eating this sabzi because I do not belong to Rajasthan but I absolutely love love it. In fact I love the food, the culture, the history, the clothes and just about everything about Rajasthan. It’s so colorful there and if you go to India, make sure you visit this amazing state and yes also eat their delicious food.
This gatte ki sabzi is one of the recipes that I often make when I don’t have any veggies left in my refrigerator. It’s amazing what all Indians do with chickpea flour or what we call besan in Hindi. We make so many things with it, like this kadhi and this ladoo and so much more that I haven’t even shared on my blog. This sabzi has 2 steps to it – making the gatte and then making the curry. It’s all really simple but does take some time. The biggest problem one can have is that the gatte would turn out hard. Now it’s easy to fix this, just add yogurt and knead your gatta dough well and they won’t be hard anymore!
Gatte ki sabzi is really good with roti or rice, I especially enjoy it with plain rice. So next time when you are not sure which sabzi to cook for dinner, try this gatte ki sabzi. I am sure you will enjoy it as much we did! 🙂 Method First make the gatte. In a bowl mix together besan, turmeric powder, red chili powder, ajwain, garam masala powder and coriander powder. Add oil, yogurt, salt and mix everything together. Form a dough by mixing in everything together. If the dough isn’t coming together you can add little water. Also this will be sticky, so it’s a good idea to oil your hands before mixing this dough. Once you have formed the dough, divide it into 4 equal parts and shape each part into a log.
Boil water in pan. Once it comes to a boil add the prepared rolls into it. Boil for around 15 minutes, or till knife inserted in the rolls comes out clean. Take gatte out of water and cut them in 1/2 inch rounds. Heat 1 tablespoon of oil in a pan and pan fry the gatte for few minutes or till they start turning golden brown in color. Drain on kitchen towel and set aside. This step is optional – traditionally this is not done but I like doing it.
To the same pan, add 1 more tablespoon of oil and once oil is hot add cumin seeds and let them crackle. Meanwhile make a paste of the onion, ginger and garlic. Add ginger garlic and onion paste next and cook till raw smell goes away completely, around 4-5 minutes. Add spices – coriander powder, amchur, turmeric powder and garam masala along with 1-2 tablespoons of water (so that the spices don’t burn). Cook the spice for a minute or two. Also add the salt. Now reduce the flame to low and add whisked yogurt. Keep whisking till the yogurt has totally mixed it. Once it has mixed well, increase the flame to medium. Adding room temperature yogurt at low heat prevents the yogurt from separating when you add it to the curry. Add water, as required. I added around 2-3 cups and let it all come to a boil. At this point check the salt and spices and adjust accordingly. You can also add little sugar if the curry taste too sour to you. Once the water comes to a boil, add the gatte to the curry and let it simmer at medium-low for 10 minutes. Add crushed kasuri methi and remove from heat.
Garnish with fresh cilantro and serve gatte ki sabzi immediately with rice or roti.
- The traditional method of making this curry does not involve pan-frying the gatte. It is usually only boiled and then added to the curry however I do it because I like it that way. You can skip this step if you want. Gatte Ki Sabzi
