Gatte ki Sabji
Gatte ki sabji is a popular dish that includes a savory gravy. This popular Rajasthani dish is made from besan (gram flour) dumplings that are simmered in a curd-based gravy. There are several variations to a gatta sabji recipe and all of them are tasty and hearty.
Punjabi gatte ki sabji is a home recipe that is made with a tomato-onion gravy and curd is not added to this variation. For the Rajasthani gatta sabji, curd is added to the gravy. Other variations also include an onion-tomato gravy base.
This besan gatta recipe does not include tomatoes but does include onion along with some ginger and garlic. If you want a more pronounced taste for the sabzi, it is best to add both garlic and onion, however, you can skip these ingredients if you prefer. If you don’t use onion and garlic, the final dish would be gatte ki kadhi since the sauce or gravy would be a kadhi.
Making the gatte for this dish is simple and there are a few techniques to make sure the gatte are soft once the dish is fully cooked. However, this dish can be time-consuming. Even though a gatte ki sabzi recipe can take considerable time and effort, it is well worth it and you can enjoy this hearty meal with steamed rice or roti.
How to Make a Gatte Ki Sabji Recipe
The first step in a gatte ki sabzi recipe is to prepare the dough for the gatte. Place about two cups of besan in a bowl and add a pinch of asafoetida, turmeric, carom seeds, red chili powder, and coriander. You can also add salt to the besan gatte ki sabji banane ki vidhi dry mixture according to your taste.
To make soft gatte ki sabji, add three tablespoons of oil and two tablespoons of curd. Mix all the ingredients well and ensure that the oil is evenly distributed throughout the mixture.
Add the water a little at a time and start to knead the besan ke gatte ki sabji dough. Knead the dough well and allow the besan to absorb all the water. This step will take about 10 minutes. You’ll need 4-5 tablespoons of water to make the dough. The amount of water you add will depend on the type of flour you use. If your curd has more whey or water in it, you won’t have to add as much water.
Knead the gatte ki sabji dough until it is soft like a poori dough. The dough should be easy to roll and shape without you having to use too much force. If you see any cracks in the dough, sprinkle water over it and knead it for a few minutes more. Add more besan if the dough gets too sticky and continue kneading until you get the right consistency.
Ingredient List for a Gatte ki Sabzi Recipe
To make the gatte, you’ll need:
- 2 cups of besan
- a pinch of asafoetida
- 1/4 teaspoon of powdered turmeric
- half a teaspoon of carom seeds (ajwain)
- half a teaspoon of red chili powder
- 1 teaspoon of powdered coriander
- 1 teaspoon of salt (or to taste)
- 3 tablespoons of oil
- 2 tablespoons of curd
- 4-5 tablespoons of water (add as necessary to knead the dough)
- 4 cups of water (to cook the gatte)
To make the onion paste for the gatte ki sabji, you’ll need:
- half a cup of roughly chopped onion (use one medium-sized onion)
- 3-4 medium garlic cloves (or half a teaspoon of chopped garlic)
- half an inch of ginger or half a teaspoon of chopped ginger
- 1-2 tablespoons of water (add as required)
Ingredients for Making Gatte Ki Sabji (Gravy)
For this phase of the gatte ki sabji recipe, you’ll need:
- 2 tablespoons of ghee or coil
- 1 teaspoon of cumin seeds
- 3 cloves
- 1 inch of fresh cinnamon
- 2 green cardamoms
- 1 small or medium tej patta (Indian bay leaf)
- 1 dry red chili (be sure to remove the seed)
- 1 cup of curd (be sure to whisk the curd)
- a pinch of asafoetida
- half a teaspoon of turmeric powder
- 2 teaspoon of powdered red chilies
- 1 tablespoon of powdered coriander
- 1 cup of cooked gatte water (add as required)
- salt, to taste
- 2 tablespoons of chopped coriander leaves
Preparing the Gatte for the Gatte Ki Sabji
Before you porepare the gatte ki sabji recipe, place 4 cups of water in a kadai or pan. Heat the water on medium or medium-high heat.
Divide the dough into six equal sections and roll each section into a smooth ball. Use your fingers to roll each dough ball into a cylinder. Do this with each of the six dough sections.
Slice each piece of dough into two or three parts so you can easily place them in the pan.
Turn the heat up to high or medium-high heat and let the water come to a boil. Place each piece of gatte into the boiling water. Be sure not to overcrowd the pan or kadai; use the largest one you have to make sue the gatte cook evenly without sticking together.
Once the gatte are cooked, they will float to the top of the pan and you’ll be able to see bubbles on them. This means they are ready to be removed from the water.
Use a slotted spoon to take the gatte from the water. Place the gatte on a plate or board and let them cool until they are warm or at room temperature.
Here are the steps for preparing the onion paste:
Add the chopped onion in a blender or grinder jar. Add the ginger and garlic. Add 1-2 tablespoons of water or add as needed to create a fine paste. Grind the ingredients and set them aside.
Here are the steps for making the gravy for the gatte ki sabji:
Whisk the curd until it is smooth; set it aside. Homemade curd is ideal for this dish. However, if you don’t make the curd yourself, it is best to use full-fat yogurt for this recipe since skim milk or reduced-fat milk will cause the curd to split.
Reserve a cup of gatte cookign water and set it aside. Cut the gate into thick, small discs. The gatte should be soft and easy to cut, but you should see defined texture in the dumplings.
Heat two tablespoons of ghee or oil in a pan; keep the heat medium-low or low. Add the cumin, cloves, cinnamon, cardamom, Indian bay leaves, and red chili (be sure to remove the seeds). Mix the spices together while the oil is heating. Pour all the spices into the oil and fry until the seasonings start to crackle. Be sure to keep the heat on low so the spices won’t burn.
Add the onion paste to the pan. Add the paste carefully so it won’t sputter too much. Combine these ingredients well and continue sauteing them on low to medium-low heat. Continue cooking until the paste starts to turn golden brown.
The Finisihing Touches
Turn the flame off and add the whisked yogurt to the pan. You can add the curd in parts to keep it from separating. Mix the curd and onion paste together thoroughly.
Turn the pan on low heat and continue stirring while the yogurt is cooking. Allow the curd to come to a boil and you’ll start to see a few specs on top. Keep stirring the curd while it is cooking.
Add all the seasonings, one at a time: turmeric, red chili, coriander, and asafoetida (this ingredient is optional).
Combine the spices and curd. Continue sauteing the mixture for about two minutes until you see oil floating to the top.
Add the reserved gatte cooking water. Mix well. Add salt to taste and combine again.
Simmer the gravy mixture on medium-low and stir every few seconds. Let the gravy come to a boil and add all the gatte pieces. Stir lightly once you’ve added the gatte to keep the gatte from breaking.
Saute on low or medium-low heat until the curry starts to thivken. You should cook the dish for about five minutes or until the gravy starts to thicken. Keep in mind that the gravy will thicken more once the dish is cooling off.
Once you turn off the heat, add 2 tablespoons of chopped coriander.
You can serve gatte ki sabji with parathas or roti such as bajra or jowar. This dish also tastes great with cumin rice or steamed basmati rice.
Here are some things to keep in mind to ensure that the gatte are soft and flavorful:
Knead the dough lightly. Manipulating it too much will make the dough too tough and compromise the flavor and cooking time of the gatte.
Remember to put the gatte in the gravy immediately after boiling them. If you allow them to cook without going directly into the gravy, the dumplings will start to dry out and won’t have the correct consistency in the curry. The longer you leave the gatte out of the water, the more likely they are to crumble in the gravy, so transfer them right away.
If you make the gatte a day or two before you want to eat hte dish, boil the dumplings again for a few minutes before you put them in the gravy mixture.
If your gatte are too firm, you can add more oil and yogurt to them. These ingredients will soften the dough and help you achieve the consistency you want. Cooking the gatte in the gravy for a while can also soften them and infuse them with more flavor.
Adding baking soda to this recipe is optional. This recipe does not call for it but baking soda can improve the texture of the gatte.
Additional Notes to Consider
Now that you’ve gathered all the ingredients for this tasty Indian dish and you want to make besan gatte ki sabji, it’s important to keep some notes in mind so that your entree will taste like your favorite Indian home-cooked meal or a dish you’d order at your favorite Indian restaurant.
First, be sure to knead the besan dough well to keep the gatte from becoming too firm. It is best to add water as required; adjust the consistency of the gravy since the gravy will become a little thicker once the gatte ki sabji has cooled.
To keep the yogurt from curdling, stir the curd constantly until it starts boiling. The gatte ki sabji tastes great when you use the prepared spices, but you can adjust the spices to your liking. Read out more recipe at SEEMA.
When you’re making a gatte ki recipe, make sure you add room-temperature curd to the gravy to keep it from breaking apart. Whisk the curd well to keep it from disintegrating. It is also important to take the rolls out of the water and keep the water for the curry base.
Besan gatte ki sabji is healthy but diabetics should enjoy this dish only occassionally. The dish contains curd and a variety of spices in addition to besan which makes it a source of calcium, probiotics, and inflammatory components that make the dish nourishing. The besan used to make gatte ki sabji is also beneficial for weight loss.
One serving of gatte ki sabji is 385 calories. Of these calories, 103 are from carbohydrates, 213 calories come from fat, and 46 calories from from protein.
You can make gatte ki sabji with wheat atta but this dish is also traditionally prepared with besan, also known as gram flour.