Besan Gatte ki Sabzi
Tender chickpea flour dumplings simmered in a tangy, spicy yogurt-based gravy. This authentic Rajasthani curry is a culinary delight, perfect with hot rotis or rice.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Gatte Dough
- b.In a mixing bowl, combine 1.5 cups besan, 3 tbsp curd, 2 tsp oil, 0.5 tsp ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.25 tsp hing, and 0.75 tsp salt.
- c.Mix all the ingredients with your fingertips until it resembles coarse crumbs. This ensures the oil (moin) is well incorporated.
- d.Add 2-3 tablespoons of water, one at a time, and knead for 3-4 minutes to form a firm, smooth, and non-sticky dough.
- e.Divide the dough into 4-5 equal portions. Roll each portion between your palms into a cylindrical log about 1/2-inch thick.
- 2
Step 2
- a.Boil and Cut the Gatte
- b.In a wide pot, bring 4 cups of water to a rolling boil.
- c.Carefully slide the prepared dough logs into the boiling water. Cook on medium-high heat for 12-15 minutes.
- d.The gatte are cooked when they float to the top and develop small blisters on their surface.
- e.Using a slotted spoon, remove the boiled gatte and place them on a plate to cool for 5-10 minutes. IMPORTANT: Reserve the nutrient-rich water they were boiled in for the gravy.
- f.Once slightly cooled, slice the logs into 1/2-inch thick roundels.
- 3
Step 3
- a.Prepare the Gravy Base
- b.In a separate bowl, whisk 1 cup of curd with 1 tbsp of besan until completely smooth and lump-free. This step is crucial to prevent the curd from splitting.
- c.Heat 3 tbsp of ghee in a kadai or heavy-bottomed pan over medium heat. Once hot, add 1 tsp of cumin seeds and let them splutter.
- d.Add 0.25 tsp hing, followed by the finely chopped onion. Sauté for 6-7 minutes until the onions turn soft and golden brown.
- e.Add 1 tsp ginger-garlic paste and the slit green chilies. Sauté for another minute until the raw aroma disappears.
- 4
Step 4
- a.Cook the Masala
- b.Stir in the tomato puree and cook for 4-5 minutes, until it thickens and you see ghee separating at the edges of the masala.
- c.Add the dry spice powders: 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Mix well and cook for 1 minute, stirring constantly.
- 5
Step 5
- a.Simmer the Curry
- b.Turn the heat to the absolute lowest setting. Slowly pour the whisked curd-besan mixture into the pan, stirring continuously and vigorously with a whisk or spoon.
- c.Continue stirring for 2-3 minutes until the gravy comes to a gentle simmer. Do not stop stirring during this process.
- d.Gradually add about 1.5 to 2 cups of the reserved gatte water and 1 tsp salt. Mix well and bring the gravy to a boil over medium heat.
- e.Add the sliced gatte pieces to the gravy. Reduce the heat to low, cover the pan, and let it simmer for 7-8 minutes. This allows the gatte to absorb the flavors of the gravy.
- f.Finally, stir in 0.5 tsp garam masala and 1 tsp crushed kasuri methi. Cook for one more minute.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Garnish with 2 tbsp of fresh chopped coriander leaves.
- c.Let the sabzi rest for 5-10 minutes before serving. Serve hot with phulka, roti, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For softer gatte, add a pinch of baking soda to the dough. Also, ensure the dough is kneaded well and is firm but pliable, not hard or dry.
- 2The key to a non-curdled gravy is to add the yogurt mixture on very low heat and stir it continuously until it comes to a simmer.
- 3The water used for boiling gatte is flavorful and starchy; using it for the gravy adds immense flavor and the perfect consistency.
- 4For a richer flavor, you can shallow fry the boiled and cut gatte pieces in a little ghee until they are light golden brown before adding them to the gravy.
- 5Adjust the amount of reserved water to achieve your desired gravy consistency. The curry tends to thicken as it cools.
Adapt it for your goals.
Shahi Gatte
For a richer, creamier curry, add 2 tablespoons of cashew paste along with the tomato puree and finish with 2 tablespoons of fresh cream at the end.
Palak GattePalak Gatte
Make a nutritious version by adding 1/2 cup of blanched spinach puree to the gatte dough. This will give the gatte a vibrant green color and added nutrients.
No Onion Garlic VersionNo Onion-Garlic Version
To make a satvik version, simply omit the onion and garlic. Increase the amount of hing slightly and use a base of tomato and ginger.
Why this is on our healthy list.
Rich in Plant-Based Protein
Besan (gram flour) is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
Promotes Healthy Digestion
The use of curd (yogurt) provides probiotics that support a healthy gut microbiome, while spices like ajwain (carom seeds) and hing (asafoetida) are traditionally known to aid digestion and prevent bloating.
Good Source of Fiber
Gram flour is naturally high in dietary fiber, which helps in maintaining digestive health, regulating blood sugar levels, and promoting a feeling of fullness, aiding in weight management.
Frequently asked questions
There are three key factors for soft gatte: 1) 'Moin' - ensure you add enough fat (oil or ghee) to the dough and mix it well. 2) Dough Consistency - the dough should be firm but pliable, not overly dry or hard. 3) A pinch of baking soda can be added to the dough to make them lighter and softer.