Gatte ki Sabzi is an iconic Rajasthani dish. It is a yogurt based gravy with dumplings made out of besan (chickepea flour) and a few spices. It is one of those dishes that is relatively simple to make, but has such a complex flavor and texture. It is a great dinner option when you are running low on fresh vegetables, or just crave something hearty and comforting. It is usually served with rotis, or a simple jeera pulao.
Gatte ki Sabzi
- 1 cup Besan (chickpea flour)
- 1/4 tsp Salt
- A pinch Turmeric powder
- 1 tsp Red chilli powder
- 1 tsp Vegetable or Canola oil
- 1 tsp Dhania powder
- 1/2 tsp Red chilli powder adjust to taste
- A pinch Turmeric powder
- Salt – to taste
- 1 tsp Kasoori methi crushed
- 1.5 cups Plain yogurt whisked until smooth
- 2 tbsp Ghee
- 1 tsp Jeera seeds
- A pinch Hing
- 1/2 tsp Red chilli powder
- 1 tbsp Cilantro leaves chopped
- 1/2 tsp Dried crushed mint leaves Optional
- Make a soft dough with the ingredients for Gatte using a little water. Add water one tablespoon at a time until the dough begins to start coming together. The dough will be tacky and stick to your fingers. Continue to mix and knead the dough until it gathers into a soft ball. The consistency of the dough should be similar to a chapathi or cookie dough.
- Oil your fingers and roll pieces of the dough into cylindrical shapes with your fingers on a smooth surface such as a marble chapathi stone.
- Bring three cups of water to a rolling simmer and then drop the cylindrical Gatte into the water gently.
- Cook the Gatte in the simmering water until small bubbles appear on the surface of the besan and the cylinders begin to float in the water. To test doneness slice one of the cylinders in half and make sure there is no raw besan in the center.
- Strain the Gatte from the water and set aside on a chopping board to cool for 5 minutes and then chop into 1/2 inch pieces. Reserve the cooking water.
- Meanwhile, combine all the ingredients for sabzi in the bowl in which you made the Gatte dough and set aside. Make sure to mix any bits of dough and besan stuck to the bowl into the yogurt. Those bits of besan will help thicken the sauce.
- In a wide saucepan, heat the ghee and make tadka with jeera seeds, chilli powder and hing. Reserve a teaspoon of this tadka in a small cup.
- Add the yogurt mixture and the chopped Gatte pieces to the tadka in the saucepan and cook while stirring a few times for 12-15 minutes until the mixture is heated through and the oil begins to separate. If the sauce seems to be too thick, add some of the reserved cooking water to adjust the consistency to get a curry style gravy.
- Before serving, garnish with chopped cilantro leaves and mint (if using), and pour the reserved tadka on top.