Rajasthani Gatte ki sabzi is our favourite curry from Rajasthani Cuisine. Also known as besan gatta sabzi, this tastes absolutely amazing with steamed rice or Bajra roti (millet flatbread).
This popular curry from Rajasthan is known as gatte ka saag or gatte ki kadhi in certain areas of Rajasthan. Gatte is gram flour or besan dumplings are made with chickpeas flour(besan) and spices. There is another popular dish that you can make with gatta "Gatte ka pulao"
There are many recipes to cook gatte Ki sabzi. In Jain gatte Ki sabzi, they don't use onions at all. In some parts of Rajasthan, they make gravy only with curd/yogurt and no onion, garlic or tomato is used.
But one thing that is common in all the versions of the curry, it is spicy in each version. For making soft gatte (chickpeas dumplings) I first make a dough and then boil them, before cutting them into pieces. The boiled gatte are then cooked in spicy tomato and curd based gravy.
The recipe I am sharing is Dhaba style Besan ke gatte ki sabzi. The only thing that I changed here is no floating layer of oil on the surface. Indian dhaba food is famous for too much oil/ghee, but in home-cooked meals, I try to use the oil as per our taste.
To the point of sounding narcissistic, I sometimes feel my version is better than the restaurant style gatte ki sabzi. Simply because curry is perfectly spiced and gravy is creamy and thick. To make the curry or gravy I use onion tomato and curd.
You can serve this curry/ gatte ka saag with steamed rice, chapati or rustic bajre Ki Roti. We prefer to serve it with plain steamed rice.
Rajasthani cuisine as it is popular for its heat and spice level, so with most of the Rajasthani dishes I mostly serve plain rice or roti with a bowl of curd. Curd/yogurt is cooling and helps to tackle the heat of chilies.
More Such Recipes
- Rajasthani Hari Mirch Ke Tipore
- Sev Tamatar Ki Sabzi
- Gatte Ka pulav
- Mixed Vegetable Sabzi
- Papad and Vada Curry
- Rajasthani Papad ki Sabzi
How ro make Gatte ki Sabzi
- 200 g gram flour besan
- 1 teaspoon Red chilli powder
- 1 teaspoon ajwain carom seeds
- Salt to taste
- 1 tablespoon Oil
- 1 teaspoon turmeric powder
- 2 Tbsp Oil
- 1 Onion finely chopped medium size
- 1 teaspoon ginger
- green chilli
- 4 tomatoes puréed medium size
- 2 teaspoon Kashmiri Red Chilli powder
- 2 teaspoon coriander powder
- fresh coriander leaves
- ½ cup yoghurt
- Take 1 cup besan/gramflour in a mixing bowl and add carom seeds/ajwain, salt, red chilli powder and turmeric powder.
- Make a soft pliable dough with lukewarm water and divide the dough into 4-5 portions.
- Roll these into cylinders (as shown into video demo) and put them in boiling water.
- Boil these gatta/gatte for 7-9 minutes and then drain out from the pan.
- Do not discard the water as this water is to be used in gravy for the gatte.
- Cut these gatte into small bite size pieces and keep them aside.
- Heat up oil in a pan and add cumin and grated ginger.
- Allow the cumin seeds to pop up and add finely chopped onion to the pan.
- When onions start to turn pink add tomato puree and cook it for few minutes.
- Add all the dry Spice powder including turmeric powder, red chilli powder, coriander powder, kasoori methi and cook it for few more minutes.
- Add curd in 2-3 times, add a small amount at a time till the time all the curd is incorporated into the masala.
- Add boiled and cut gatte to the masala and mix till these are well coated with masala.
- Add the water in which gatte were boiled.
- Simmer the gravy for few minutes and serve it hot garnished with fresh coriander leaves.