Step-by-step fail-proof recipe for making Rajasthani Gatte Ki Sabzi /Gatte Ki Sabzi. Soft, airy chickpea flour dumpling /besan gatta is cooked in spicy, tangy yogurt gravy. This dish is super flavorful and delicious. This traditional Rajasthani recipe is quite a popular crowd-pleasing dish. Gatte ki sabzi is a traditional Rajasthani vegetarian recipe that is pantry-friendly. Some ingredients are usually available in the Indian kitchen, so without doing any unique element shopping, your curry is done. My family loves Gatte ki Sabzi. So I make sure every once in a while I cook this. Simple Indian meals are always loved by everyone when we cook for a get-together or crowd. Gatte ki sabzi is a simple yogurt-based chickpea flour dumpling that is finger-licking in taste. Yogurt-based curries are light, spicy, tangy, and flavorful. They are not overly spicy, so I make Dahi Aloo, or Doi Potol/Dahi Parwal, Kashmiri Dahi Baingan/Eggplant in Kashmiri Yogurt Sauce./Eggplant in Kashmiri Yogurt Sauce. They are excellent side for Indian food and go well with roti and rice.
What is Gatte ki Sabzi?
Gatte ki Sabji is a chickpea flour dumpling curry made by combining chickpea flour, spices, ghee, and oil until they are done. Later, they are fried or, just like that, cooked in a spicy, tangy yogurt curry. This curry is quite simple. There are several variations of this curry. Some use onion garlic; some don’t; however, the result is always a finger-licking dish. It is simple and easy, and you can make it perfect if you follow my step-by-step recipe.
Ingredients Used?
Chickpea Flour/Besan is also called garbanzo bean flour. Yogurt- Indian-style dahi/curd /yogurt makes the perfect curry; however, it can also be made using Greek yogurt. Spices-red Chili powder, turmeric powder, Whole coriander seeds, cumin seeds, fennel seeds, carrom seeds, asafoetida powder, salt, dry fenugreek leaves powder. I prefer to make this curry in Ghee. You can replace ghee with your choice of oil, but You will miss the authentic flavor. Aromatics- I have used onion and ginger garlic paste; however, it is also made without any onion or garlic. This Jain version is quite common. Coriander powder, red chili powder, and dried fenugreek leaf powder are also used for the curry.
How to enhance the flavor?
I prefer to do a tadka/tempering of ghee, red chili powder, and asafoetida powder after the curry is made. It enhances the taste and makes it look pretty with all the red color.
Step by Step recipe for making Besan Gatta/Chickpea Flour Gatta.—
You May Want to check my other popular curries,
Kashmiri Methi Chaman Lasooni Methi Paneer Afghani Paneer Lasooni Palak Paneer Dum Paneer Masala
Can I fry the gatta before putting it in the curry?
Yes. Many times, it’s done. However, I prefer not to fry when cooking for our regular home food. In my opinion, it doesn’t change the taste much. Shallow frying makes the gatta more crispy, thus increasing the texture. You can air fry as well.
How to make soft and airy gatta ki sabzi?
Kneading the dough is very important. Before mixing with yogurt, combine the flour with ghee/oil and run the mixture between your palms; even after making the dough, ensure you are kneading it with the pressure of your palm. If you are still apprehensive about dense dough, add a pinch of eno to the dough. That will ensure after mixing to make airy gattas. I have not used it, but I do not see why you can’t use it for making a fail-proof gatta.
