Gatte ki sabzi is a lip-smacking, traditional Rajasthani dish. Gatte are steamed gram flour dumplings cooked in a spicy yogurt and gram flour gravy. In this recipe, the gatte (dumplings) are very soft as only fresh cream and yogurt is used to make the gram flour dough. Adding water makes them a little hard.
I am from Jaipur and have fond memories of smearing all my fingers while trying to scoop the gatte curry with roti :-). If you ever visit Jaipur or any other city in Rajasthan, you must try the authentic Gatte ki sabzi.
Sabzi is the generic hindi word for a vegetable dish. There isn’t really any “vegetable” in this sabzi except for some tomatoes. But that also explains the origins of the dish in Rajasthan. Being a desert state, local fresh vegetables were rare and so Rajasthani cuisine developed a lot of dish that used grains and dals and other non-perishables like this papad ki sabzi.
One of the pleasures of having flown the nest is that when you come back during holidays, mom is in full pampering mode! You just have to wish for a dish and it will auto-magically get cooked! 🙂
So I wished for gatte ki sabzi.
The sabzi could have easily cooked in the background while I did whatever I do at my parent’s home, but this time I wanted to learn my mother’s gatte ki sabzi recipe. I am planning a big Diwali dinner when I get back to Bucharest and I really want to include traditional Rajasthani dishes as we are the only ones from Rajasthan in the Indian community there.
After so many years, I was back in the kitchen with my mom teaching me, exactly like 13 years ago when I had just started to learn cooking. I am still a stickler for exact measurements and she still adds ingredients “to taste” and “by estimate”. It was almost like the days when I would pester her “exactly how many tsps of salt?” and she would just smile and add a little salt, just like that! 🙂
Learning never stops and never from your first teacher! So this is recipe from my first teacher — of everything — my first word, my first step, my first dish. Don’t get surprised by the long list of ingredients. They are mainly spices. Just keep your spice box handy and you will see the recipe is very simple to follow.
Hope you like this authentic Rajasthani Gatte ki sabzi recipe. Please do take a moment to rate the recipe below and/or leave your comments after the post. It will really encourage me.
Rajasthani Gatte ki sabzi
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
for the gatte (gram flour dumplings)
- 1 cup gram flour (besan)
- A pinch of soda bi carbonate (meetha soda)
- 1 tsp salt
- ½ tsp carom seeds (ajwain)
- ½ tsp turmeric
- ½ tsp red chilli powder
- ½ tsp cumin powder
- ½ tsp fennel seeds powder
- ½ tsp coriander powder
- ½ tsp ginger paste
- ½ tsp green chilli paste
- 3 tsp fresh cream
- 2-3 tbsp yogurt
for the gravy
- 3-4 sprigs fresh coriander leaves
For making gatte
- Mix together all ingredients to get a soft dough like a chappati dough.
- Add more yogurt if required to get a soft dough. Do not add any water. Water makes the gatte hard.
- Rub some oil on your palms. Divide the dough into equal parts and roll them into 1” thick cylinders, about 3”-4” long each.
- In a microwave of cooktop steamer, steam the gatte for 5-7 minutes.
- Remove from heat and carefully open the steamer. Cut and check one of the gram flour cylinders. If it cuts easily, means they are steamed through. Once cooled, cut them into rounds of ½“ thickness. Keep aside.
For the curry
- In a bowl, whisk together yogurt, gram flour, turmeric, red chilli powder, salt, ginger paste and chilli paste.
- Add 1 cup water. Mix well and sieve through a big strainer to ensure there are no lumps.
- Heat oil in a kadhai/wok. Once the oil is hot, add cumin seeds, curry leaves, cloves and black cardamom. Sauté for a minute.
- Add the yogurt mixture and stir continuously till there is a boil.
- Add the tomato purée (should be very smooth), mix well and again bring to boil. Reduce heat to low.
- Add the steamed gatte, cover and let the gravy simmer for 5 mins. Add more water if the gravy is very thick.
- Garnish with fresh coriander leaves and serve hot with roti or rice.
- This is a no onion-no garlic Gatta curry recipe, but you can also add onion and garlic paste while making the gravy.
- A tasty variation to this traditional besan ke gatte is paneer gatte. Just add ½ cup grated fresh paneer to the gram flour mixture to make the gatta dough.
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I really hope you try this recipe for a taste of my state in your plate. It will surely wow your guests during this festive dinner season!
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