Rajasthani Gatte ki Sabzi Recipe, How to Make Besan ke Gatte Ki Sabji
Gatte Ki Sabzi is a traditional Rajasthani dish featuring spiced gram flour (besan) dumplings simmered in a tangy yogurt gravy. Made with minimal, simple ingredients, it's rich in flavor and protein. This besan ke gatte is also served with the popular Rajasthani Thali dish. Check this delicious Rajasthani Gatta ki sabji recipe.
Servings: 4 people
Ingredients
For Besan Ke Gatte (Gram Flour Dumplings):
- 1 cup besan (gram flour)
- 1/4 tsp turmeric powder (haldi)
- 1/2 tsp red chili powder
- 1/2 tsp ajwain (carom seeds)
- A pinch of hing (asafoetida)
- 1/2 tsp Salt to taste (according to taste)
- 1 tbsp oil
- 3 tbsp curd (yogurt)
- 3-4 cup water (for boiling)
For Besan Gatte Gravy
- 1 cup thick curd (whisked, room temperature)
- 1 tbsp besan (gram flour)
- 1/2 tsp cumin seeds (jeera)
- 1/2 tsp mustard seeds (rai)
- 1/2 tsp turmeric powder (haldi)
- 1/2 tsp coriander powder
- 1/2 tsp red chili powder
- 1 tsp ginger paste
- 2 green chilies, slit
- 1 tsp Salt to taste (according to taste)
- 2 tbsp oil or ghee
- 1 cup water (for curry consistency)
- Fresh coriander leaves (for garnish)
Instructions
- Mix besan with others: For besan ke gatte, first take a large bowl, add the besan (gram flour), and the other ingredients, except the curd (dahi) and oil.
- Prepare gatte: Then add the oil and curd, mix everything very well. Knead everything well to form a dough. Add a little water only if needed.
- Make the gatte logs: Now divide the dough into 3 - 4 parts. Roll each part into cylindrical logs (about finger-thick).
- Boil the gatte logs: In a deep pan, boil 3 - 4 cups of water. Drop the gate logs into boiling water and cook for 7 - 8 minutes, or until they float.
- Make gatte pieces: Remove and let them cool slightly. Slice them into ½ inch-thick round pieces.
- Prepare the gravy: In a bowl, whisk 1 cup curd and 1 tbsp besan until smooth. It prevents curdling while cooking and adds body to the curry.
- Add the spices: Heat 2 tbsp oil or ghee in a kadhai or pan. Add cumin seeds and mustard seeds; let them splutter. Add the ginger paste and slit green chilies; sauté for 30 seconds.
- Add dry spices: Then add the dry spices like turmeric powder, coriander powder, red chili powder, and salt to taste. Stir for 30 seconds on low flame.
- Add the curd-besan mixture: Next, stir continuously and slowly add the curd-besan mixture. Add water if needed to adjust the consistency (nearly 1 cup).
- Cook gravy: Then cook on low flame, stir occasionally, for 6 -7 minutes until the gravy thickens and the raw flavor disappears.
- Add the gatte pieces: Add sliced gatte pieces into the gravy. Simmer for 5 minutes so the dumplings absorb the flavors.med rice.
- Garnish & Serve: Then turn off the flame, the gatte ki sabji is ready. Garnish with freshly chopped coriander leaves. Serve hot with roti, paratha, or steamed rice.