Gatte ki sabzi is a traditional Rajasthani dish. Gatte are very soft steamed gram flour dumplings cooked in a spicy yogurt and gram flour gravy. Enjoy it with millet breads like bajra roti, jowar roti or rice.
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.