Gatte Ki Sabji Recipe

Time and servings

Prep time	10 min
Cook time	40 min
Total time	50 min
Serves	4 servings

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Ingredients

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for gatte / gram flour dumplings:

• 1 cup besan / gram flour
• ½ tsp coriander seeds (crushed)
• ¼ tsp ajwain / carom seeds
• ¼ tsp turmeric
• ¼ tsp kashmiri red chilli powder
• pinch hing / asafoetida
• ¼ tsp salt
• 2 tbsp ghee / clarified butter
• 2 tbsp curd / yogurt
• 2 tbsp water

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for sabzi:

• 2 tbsp oil
• 1 tsp cumin / jeera
• 1 tsp kasuri methi / dry fenugreek leaves
• 1 bay leaf / tej patta
• ½ tsp fennel / saunf
• pinch hing / asafoetida
• 1 onion (finely chopped)
• 1 tsp ginger garlic paste
• ¼ tsp turmeric
• 1 tsp kashmiri red chilli powder
• ½ tsp coriander powder
• ¼ tsp cumin powder / jeera powder
• 1 cup curd / yogurt (whisk)
• ½ tsp salt
• ¼ tsp garam masala
• 2 tbsp coriander (finely chopped)

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Instructions

1. firstly, in a large kadai heat 2 tbsp oil and saute spices.
2. further, add 1 onion, 1 tsp ginger garlic paste and saute to golden brown.
3. keeping the flame on low, add spices and saute well.
4. furthermore, add 1 cup water and 1 cup curd. stir continuously until the mixture comes to a boil.
5. now add prepare gatte (gram flour dumplings) and ½ tsp salt. mix well.
6. cover and boil for 5 minutes.
7. additionally, add ¼ tsp garam masala and 2 tbsp coriander. mix well.
8. finally, serve gatte ki sabji with roti, phulka or naan.

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Step-by-step

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To prepare gatte / gram flour dumpling

1. firstly, in a large bowl take 1 cup besan.
2. also add ½ tsp coriander seeds, ¼ tsp ajwain, ¼ tsp turmeric, ¼ tsp chilli powder, pinch hing, ¼ tsp salt, 2 tbsp ghee and 2 tbsp curd.
3. mix well making sure the dough turns moist and all spices are mixed well.
4. further, add 2 tbsp water or as required and knead the dough for 5 minutes.
5. knead to smooth and soft dough adding oil to prevent from sticking to hands.
6. now pinch a ball sized dough and prepare cylindrical logs.
7. in a large vessel boil 4 cups of water.
8. once the water comes to a boil, drop in prepared besan dough.
9. boil for 10 minutes, without disturbing.
10. once the besan dough is cooked, it starts to float.

11. drain off the gatte (boiled besan dough) into a plate.

12. now cut the gatte into small pieces and keep aside.

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Video

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Notes

• firstly, knead besan dough well, else gatte will turn hard.
• also, add water as required to adjust the consistency of gravy as it thickens once cooled.
• additionally, to prevent curd from curdling, stir continuously until it comes to a boil.
• finally, gatte ki sabji / rajasathani besan gatte ki sabzi tastes great when prepared spicy.