Hello friends, I bet all of you had wonderful summery weekend. Finally it’s Monday and after two days of relaxing I am all pumped up to start a whole new week !! 😉 So what’s cookin?? It’s no onion no garlic Gatte ki sabzi also referred to as Besan gatta curry. Gatte ki sabzi or besan gatta curry is a specialty of Rajasthani Cuisine and no Rajasthani thali is complete without this dish.
Gatte is referred to chickpea flour dumplings that are rolled out like thin cylinders, boiled and later tossed in a spicy and flavorsome gravy. After boiling and cutting these dumplings I like to toast them in my appe pan and give them a crunchy taste. You can even fry these dumplings, but again that’s optional. Boiled lauki paste is used in preparing this yummy gravy but if you choose to use onion and garlic in the same recipe – ingredients and method are mentioned below. Just before serving, gatta curry is given a tempering/tadka of spices – but that is totally optional.
For those who follow MEATLESS MONDAYS- it’s a perfect vegetarian no onion no garlic recipe. A hearty meal that can be relished with steamed rice or warm rotis.
While you are here enjoy other Rajasthani delicacies- Dal, Bati, Churma.
Gatte ki sabzi
INGREDIENTS
PREPARING GATTE
- 1 cup Besan (Chickpea flour/ Gram flour)
- 1/4 cup Beaten Curd (yogurt)
- 1/2 teaspoon Red chili powder
- 1 teaspoon Coriander powder (sukha dhaniya)
- 1/4 teaspoon Turmeric/ Haldi
- 1 tablespoon Chopped cilantro leaves
- Salt to taste
- 1 teaspoon Oil to grease your hands
- 1 tablespoon Oil to cook gatte
- Water for Boiling
GRAVY INGREDIENTS
- 1/2 cup Boiled lauki paste
- 2-1/2 tablespoon Tomato puree or freshly grated tomatoes
- 1 teaspoon Ginger paste
- 1.5 tablespoon Beaten curd/yogurt
- 2 teaspoon Kastoori methi/ dried fenugreek leaves
- 1-2 teaspoon Garam Masala Powder
- 1 teaspoon Coriander powder (sukha dhaniya)
- 1/4 -1/2 teaspoon Red chili powder
- 1/2 teaspoon Saunf powder (Fennel seeds powder)
- 1/2 teaspoon Amchur Powder (Mango Powder) (optional)
- 1/2 teaspoon Haldi
- Salt to taste
- 1-2 tablespoon Oil/Ghee
IF USING ONION -TOMATO AS A GRAVY - SKIP THE TOP TWO GRAVY INGREDIENTS
- 1 medium Chopped Onion
- 1 teaspoon Ginger paste
- 3/4 cup Tomato puree or freshly grated tomatoes
JUST BEFORE SERVING TEMPERING
- 3/4 teaspoon Cumin seeds (Jeera)
- A pinch of Hing/ Asafoetida
- 1 tablespoon Ghee/Oil
- 1/4 teaspoon Red chili powder
INSTRUCTIONS
MAKING GATTE
- Let's assemble all the ingredients required to prepare besan gatte.
- In a bowl combine besan and all the spices one by one.
- Add in salt...
- Add chopped cilantro leaves...
- Beaten curd...
- And mix it well.
- Mix till it forms a dough. If needed add some oil and form a soft dough. If curd is thick then add 1-2 tablespoon of water to knead the dough. Likewise if curd is liquidy then add slowly to the besan mixture or else it will become runny and difficult to shape.
- Grease your hands, take some mixture...
- And roll it in between your hands and give them a cylindrical shape.
- All shaped besan gatte. Do not dispose of the bowl in which you kneaded the besan dough.
- In a pan boil some water.
- Add gatte to the boiling water. When added to hot water these gatte will sink to the bottom.
- Boil it for 6-7 minutes and they will float right up.
- Using a slotted spoon remove gatte from hot water and set it aside on a clean plate.
- Why waste the boiled water. Add it to the bowl in which we kneaded the besan dough.
- Using a spoon, remove all the sticky stuff from the bowl and it will get cooked in hot water. We will prepare gravy with this water.
- When gatte has cooled down, cut them into 1/4 - 1/2” pieces.
- If you choose to fry gatte, then heat oil in a kadhai, add gatte and fry till golden brown in color. I choose to toast them in my appe pan using just few drops of oil.
- Cook until golden brown in color. Set it aside.
MAKING GRAVY
- Assemble: all the ingredients to make a gravy.
- Appe pan toasted gatte are ready.
- In a kadhai heat oil, add cumin seeds. When they start to sputter add ginger paste and saute for a minute. Add boiled lauki paste, tomato puree and mix. Add curd and all the spices one by one.
- If you choose to make a gravy with onion and garlic then skip the top two GRAVY ingredients and replace it with the last three ingredients. Rest of the recipe remains the same.
- Once oil starts to separate from the masala, add in boiled water (in which gatte were boiled), kastoori methi and bring it to a boil.
- Adjust seasoning and drop in the cooked gatte. Boil it for 2-3 minutes.
- Cover and let these dumplings soak in all the flavor.
- Besan gatte cury is ready..
- Just before serving give it a tempering/tadka.
- Heat ghee/oil in a pan, add hing and cumin seeds. As cumin seeds starts to sputter add red chili powder, mix and drizzle on top of Gatta curry.
- Garnish it with chopped cilantro leaves and onions. Serve hot with warm rotis or steamed rice.
I’m allergic to curd. is there an alternative?
p.s: Awesome recipe
Thanks for stopping by Charanya! Curd can be substituted with buttermilk or just plain water.
Have tried out many gatte recipe and every time ended with hard rock solid gatte. Today I tried yours and they were soft and melted right in your mouth. Gravy itself was very yummy. Used onion and tomatoes in my gravy and it was delicious.BTW, What a beautiful post, in every way.
Thanks Nerali! Glad you liked the recipe! 🙂
Do you use raw onions and tomatoes and make a paste or sauté them and then make a paste for onion tomotoe gravy
Sej, you need to saute raw onions first until light brown in color and then add in tomatoes and cook until oil starts to separate the mixture/masala.
If you choose to make onion tomato gravy do we sauté onions and then make a paste or make a paste of raw onions n tomatoes?
Sej, you need to saute raw onions first until light brown in color and then add in tomatoes and cook until oil starts to separate the mixture/masala.
Thanks for sharing this..its really helpful for me. I hv made according to ur recepie..and really, every body appreciated me..thanks a lot…
My pleasure Neelima. Glad you and your family enjoyed the recipe. Thanks for your lovely feedback. 🙂
i tried gatte but everytime they become very hard. please tell the solution
Seema, knead gatte with dahi/curd, they will stay soft.
very nice way of presentation with picture, which help to understand the recipe.. Thanks so much for sharing.
You are welcome Meenu!!
Hey Ruchi.Thank u for sharing ur receipe.I tried it n it turned out amazing.My husband loves gatte ki sabzi but he always thought I wouldn’t b able to get the authentic taste that’s served in Rajasthan or in restaurants.I tried ur receipe today for the first time n my husband quite liked it.He said it tasted different from the one served in hotels but still loved it.Thank u once again
So glad to hear that Jivika! Thanks for trying the recipe and sharing your wonderful feedback with me. 🙂
Loved the recipe. So easy to make. And very tasty as well. Thanks for sharing!
Pleasure is all mine. Thanks for your feedback, Sonal. 🙂
I always refrained from trying this recipe thinking it’s too tough… Thanks for making it look so simple. Will try tomorrow
Sure, thanks Shikha! Glad you find it helpful. 🙂
Super perfect recipe…..thanks for sharing
Pleasure is all mine. 🙂
Thanku sp much Ruchi. Its yummmm
Ruchira
Glad to hear that Ruchira! Thanks for trying the recipe. 🙂
Super recipe…
Thank you Gargi. 🙂