gatte ki sabzi recipe | Rajasthani gatte ki sabji | besan ke gatte

by Tarla Dalal

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Gatte ki Kadhi Video, Marwadi Gatte Ki Kadhi View a video of this recipe here...

गट्टे की सब्जी रेसिपी | राजस्थानी गट्टे की सब्जी |बेसन के गट्टे - हिन्दी में पढ़ें (Gatte ki Sabzi Recipe in Hindi)

ઘટ્ટાની કઢી - ગુજરાતી માં વાંચો (Gatte ki Sabzi Recipe in Gujarati)

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gatte ki sabzi recipe | Rajasthani gatte ki sabji | besan ke gatte | with with 59 amazing images.

gatte ki sabzi recipe is a steamed chickpea flour dumpling curry. Learn how to make gatte ki sabzi recipe | Rajasthani gatte ki sabji | besan ke gatte |

"gatte ki sabzi" is a popular North Indian dish, particularly in the regions of Rajasthan. It is a vegetarian curry made with gram flour (besan) dumplings cooked in a yogurt-based gravy seasoned with spices.

Rajasthan's arid climate and limited access to fresh vegetables played a key role in the development of gatte ki sabzi.

besan ke gatte are gram flour dumplings that are spiced up with dry masalas and then steamed and cut into small bite sized pieces. You can also flavor these gattas with spinach or fenugreek.

If you run out of vegetables, you can make this gatte ki sabzi as it does not require any vegetables. It is easy to make and tastes great with roti and plain rice.

Further you can make various recipes using this gatta like Gatte ki kadhi, Gatte ka Pulao etc.

pro tips to make gatte ki sabzi recipe: 1. Don't overcook the gatte while boiling. Once they float to the surface, they're done. 2. For extra soft gatte, add a pinch of baking soda to the dough while kneading. 3. Fried gatte can be served as a delicious and crispy snack! 4. You can also add a dollop of fresh cream for a restaurant-worthy finish.

Enjoy gatte ki sabzi recipe | Rajasthani gatte ki sabji | besan ke gatte | with step by step photos.

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Gatte ki Sabzi Recipe recipe - How to make Gatte ki Sabzi Recipe

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Preparation Time: 15 mins Cooking Time: 40 mins Total Time: 55 mins 5Makes 5 servings
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Ingredients

For Making Gatte
1 cup besan (bengal gram flour)
1/2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
1/4 tsp carom seeds (ajwain)
2 tbsp curd (dahi)
a pinch of asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1/2 tsp kashmiri red chilli powder
1 tsp dried fenugreek leaves (kasuri methi)
1 tbsp ghee
salt to taste
oil for frying

To Be Mixed Into Masala Paste
3/4 cup fresh curd (dahi)
1 tsp turmeric powder (haldi)
1/2 tbsp kashmiri red chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp chilli powder
1/2 tsp garam masala

For The Gravy
2 tbsp ghee
2 tbsp finely chopped garlic (lehsun)
1 tbsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
2 whole dry kashmiri red chillies , broken into peices
1 cup finely chopped onions
1/4 tsp asafoetida (hing)
1/4 cup tomato pulp
salt to taste
1 tbsp dried fenugreek leaves (kasuri methi)
1 tbsp finely chopped coriander (dhania)

Method

For making gatte

For making gatte ki sabzi recipe, in a mortar pestel, add coriander seeds, cumin seeds, fennel seeds and carom seeds and coarsely crush them.
In a deep bowl, combine besan, add half quantity of coarsely crushed seeds, curd, asafoetida, turmeric powder, chilli powder, kasuri methi, ghee and salt. Mix well.
Add 1 tbsp of water and knead into a soft dough. Divide the dough into 4 equal portions and shape each portion into a 150 mm. (6 inch) long cylindrical roll.
Boil plenty of water in a pan and cook the gattas in boiling water for 12 to 15 minutes till they float on top. Drain the gattas and keep the water aside.
Cut the gattas into 12 mm. (½") long pieces. Heat oil in a deep pan and deep fry the gattas till light golden brown and crisp.
Drain it on an absorbent paper and keep aside.

For making gatte ki sabzi

Heat ghee in a deep pan, add the remaining coasely crushed mixture, garlic, ginger, green chillies and red chillies. Saute for a few seconds.
Add onions and saute on a medium flame for 2 to 3 minutes. Add tomato pulp and saute for 1 or 2 minutes.
Add the masala paste and cook it further for 2 minutes. Add 2 cups gatta water, fried gattas and salt.
Mix well and cover and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
Sprinkle kasuri methi and coriander and mix well. Serve gatte ki sabzi hot.

Gatte ki Kadhi Video, Marwadi Gatte Ki Kadhi by Tarla Dalal

Gatte ki Sabzi Recipe recipe with step by step photos

like gatte ki sabzi recipe

like gatte ki sabzi recipe | Rajasthani gatte ki sabji | besan ke gatte | then do try other Rajasthani recipes also:
- dal baati churma recipe | Rajasthani dal baati churma | authentic dal baati churma |
- Rajasthani pakoda kadhi recipe | Rajasthani kaddhi pakora |

what is gatte ki sabzi made of?

See the below image of list of ingredients for making gatte ki kadhi recipe.

how to make the masala paste

In a small bowl, add ¾ cup fresh curd (dahi). Curd forms the creamy and tangy base of the gravy in gatte ki sabzi. It adds a unique flavor profile that complements the savory dumplings (gatte) made from gram flour. It helps thicken the gravy slightly, giving it a nice body and preventing it from being too watery.
Add 1 tsp turmeric powder (haldi).
Add ½ tbsp kashmiri red chilli powder. Kashmiri chili powder is known for its deep red hue, which contributes to the visually appealing and appetizing look of the gatte ki sabzi.

Add 2 tsp coriander-cumin seeds (dhania-jeera) powder.
Add ½ tsp chilli powder. Chilli powder adds spiciness to the gatte ki sabzi recipe. It's one of the key ingredients that contributes to the flavor profile of the dish. The amount of chilli powder used can be adjusted based on your preference for spice.
Add ½ tsp garam masala. Garam masala typically contains spices like cloves, cinnamon, and cardamom, which bring a touch of warmth to the dish.
Mix well and keep aside.

how to make gattas

For making gatte ki sabzi recipe | Rajasthani gatte ki sabji | besan ke gatte | in a mortar pestle, add ½ tsp coriander (dhania) seeds. When ground or crushed, coriander seeds release their warm, citrusy, and slightly peppery aroma and flavor. This adds a pleasant depth of taste to the chickpea flour dough (besan) used for the dumplings.

Add ½ tsp cumin seeds (jeera). Some believe cumin seeds can aid digestion, which might be helpful considering gatte is a chickpea flour-based dish.
Add ½ tsp fennel seeds (saunf).
Add ¼ tsp carom seeds (ajwain). Carom seeds are known to have carminative properties, which means they can aid in digestion and help prevent bloating. This can be especially helpful in a dish like gatte ki sabzi, which is often rich and heavy due to the use of gram flour and yogurt in the gravy.
Coarsely crush them and keep aside.
In a deep bowl, add 1 cup besan (bengal gram flour). Besan provides the structure and body to the gattas. Besan itself has a mild, nutty flavor that complements the spices and herbs added to the gatta dough.

Add half quantity of coarsely crushed seeds.
Add 2 tbsp curd (dahi).
Add a pinch of asafoetida.
Add ½ tsp turmeric powder (haldi). Turmeric lends a warm, yellow hue to the gatte dough itself. Turmeric adds a subtle depth of earthy aroma and flavor to the gatte.
Add ½ tsp chilli powder.

Add 1 tsp dried fenugreek leaves (kasuri methi).
Add 1 tbsp ghee. A small amount of ghee, typically 1-2 tablespoons, is added to the dough along with curd (yogurt). This helps to make the dough for the dumplings (gatte) softer and richer.
Add salt to taste.
Mix well.
Add 1 tbsp of water.

Knead into a soft dough. Soft dough leads to soft gatte dumplings. This is important because gatte ki sabzi is enjoyed for its soft and pillowy texture in the gravy. A hard dough would result in tough and chewy gatte, which wouldn't be pleasant to eat.
Divide the dough into 4 equal portions.
Shape each portion into a 150 mm. (6 inch) long cylindrical roll.
Boil plenty of water in a pan.
Cook the gattas in boiling water for 12 to 15 minutes till they float on top.

Drain the gattas.
Keep the water aside.
Cut the gattas into 12 mm. (½") long pieces.
Heat oil in a deep pan and deep fry the gattas till light golden brown and crisp.
Drain it on an absorbent paper and keep aside.

how to make gatte ki sabzi

Heat 2 tbsp ghee in a deep pan. Ghee adds a rich, nutty flavor to the dish that vegetable oil can't quite replicate.
Add the remaining coarsely crushed mixture.
Add 2 tbsp finely chopped garlic (lehsun). Garlic brings a pungent, savory taste to the dish. Garlic adds a distinct and pleasant aroma to the curry.
Add 1 tbsp finely chopped ginger (adrak). Ginger brings a warm, slightly spicy, and pungent aroma to the dish.
Add 1 tsp finely chopped green chillies. Beyond the heat, green chillies also add a distinct fresh, grassy flavor to the curry.

Add 2 whole dry kashmiri red chillies broken into pieces.
Sauté for a few seconds.
Add 1 cup finely chopped onions. The onions are often sauteed at the beginning along with spices like cumin seeds, asafoetida, and sometimes ginger and garlic. This creates a flavorful base for the gravy to build upon. Finely chopped onions help thicken the gravy slightly, giving it a more body and a smoother texture.
Sauté on a medium flame for 2 to 3 minutes.
Add ¼ cup tomato pulp. The tomato pulp provides a base for the gravy. As it cooks down, it thickens and creates a sauce that coats the gatte.

Sauté for 1 or 2 minutes.
Add the masala paste.
Cook it further for 2 minutes.
Add 2 cups gatta water. This water contains starch and some dissolved flavors from the cooked chickpea flour dough (besan) of the gattas. Adding it back to the gravy can enrich the flavor of the final dish.
Add fried gattas.

Add salt to taste.
Mix well and cover and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
Sprinkle 1 tbsp dried fenugreek leaves (kasuri methi). Crushed kasuri methi releases its fragrance as it cooks, enhancing the overall aroma of the gatte ki sabzi.
Add 1 tbsp finely chopped coriander.
Mix well.

Serve gatte ki sabzi recipe | Rajasthani gatte ki sabji | besan ke gatte | hot.

pro tips to make gatte ki sabzi recipe

Don't overcook the gatte while boiling. Once they float to the surface, they're done.
For extra soft gatte, add a pinch of baking soda to the dough while kneading.
Fried gatte can be served as a delicious and crispy snack!
You can also add a dollop of fresh cream for a restaurant-worthy finish.