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    Home

    Gatte ki Sabzi Recipe - Rajasthani Gatte ki Sabzi

    Mar 15, 2017 Modified: Feb 12, 2022 by Rekha Kakkar This post may contain affiliate links ·

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    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.

    Rajasthani Gatte Ki sabzi is an authentic dish from Rajasthani cuisine. This delicious and spicy curry is a Rajasthani specialty that is served with Bajra roti or steamed rice. It is also known as gatte ka saag in certain areas of Rajasthan.Gatte is gram flour or besan dumplings which are first boiled and then cooked with spicy curd and tomato gravy to make this traditional Rajasthani gatte Ki sabzi.

    More Such Recipes

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    • Rajasthani Papad ki Sabzi

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    Rajasthani Gatte Ki sabzi is an authentic dish from Rajasthani cuisine. This delicious and spicy curry is a Rajasthani specialty that is served with Bajra roti or steamed rice. It is also known as gatte ka saag in certain areas of Rajasthan.Gatte is gram flour or besan dumplings which are first boiled and then cooked with spicy curd and tomato gravy to make this traditional Rajasthani gatte Ki sabzi.

    How ro make Gatte ki Sabzi

    Gatte ki sabzi is one of our incredibly delicious favorite curry from Rajasthani Cuisine. Learn to make soft besan ke gatte with this easy gatte ki sabzi Recipe.
    5 from 1 vote
    Print Pin Rate
    Course: curry, Main Course
    Cuisine: Indian, indian cuisine
    Keyword: curry, gatte ki sabzi, Rajasthani recipe
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    30 minutes
    Servings: 6
    Calories: 182kcal
    Author: Rekha Kakkar

    Ingredients

    For Gatta

    • 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

    For Gravy

    • 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

    Instructions

    • 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.

    Video

    Nutrition

    Calories: 182kcal | Carbohydrates: 25g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 520mg | Fiber: 6g | Sugar: 7g | Vitamin A: 697IU | Vitamin C: 13mg | Calcium: 32mg | Iron: 2mg

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      Recipe Rating




    1. Kini Malhotra

      February 11, 2022 at 5:40 am

      Hi . Looking forward to trying the recipe . One request - you have not mentioned how much curd to be used . Thank you.

      Reply
      • Rekha Kakkar

        February 11, 2022 at 4:06 pm

        Hi! It’s updated now.

        Reply

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