Gatte Ki Sabzi is a popular gluten-free Indian curry prepared with gram flour (besan) and curd. Gatte Ki Sabzi has its roots in the land of warriors, Rajasthan, India, where it is a popular vegetarian main course dish for every household. Serve it with chapati or rice for a delicious wholesome meal.
What is Gatte?
Gatte refers to steamed or fried gram flour dumplings cooked in the tantalizing yogurt curry. Gatte can be either steamed or fried for making the curry. Gatta Sabzi refers to the curry prepared with steamed gram flour dumplings called ‘Gatte’ in Hindi.
From the ancient time, Rajasthani cuisine is influenced mostly by two factors, lifestyle of Rajputana Royalty and second availability of ingredients in this arid region. The scarcity of water and low produce of green vegetables can nowhere be seen in Rajasthani Cuisine, it is so full of bursting flavors and vibrant colors, like the culture of the region.
The Gatta Curry…
The curry of gatte sabzi is 100% gluten-free and is mainly prepared with curd. Instead of tomato, the curd is used for the tanginess in the curry. One can always customize the consistency of the curry as per their liking – from thick and luscious to slurpy and soupy.
You will be surprised to know that the gatta curry does not require too many ingredients. A few basic Indian kitchen staples are enough to make gatte ki sabzi.
My introduction to Gatte Ki Sabzi…
While undertaking post-graduation degree in Rajasthan, Gatte Ki Sabzi was every week’s affair in the hostel mess, that was my first encounter with the strange name “Gatte”.
But even when Gatte Ki Sabzi was cooked for masses the kitchen staff never went wrong with the flavors, the soft, mouth-melting dumplings were perfect accompaniment along with hot phulka.
One day, a friend originating from the Marwar region invited us for dinner at home. His sweet wife cooked a pure vegetarian Marwari thali meal for us – Gatta Sabzi, Aloo Curry, Dal, Baati, Bikaneri Papad, Bhavnagri, Gathia, Sweet Pulao accompanied by sleek, ghee laced chapati. I must accept that it was the simplest yet best Rajasthani thali meal I have ever eaten.
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Gatte Ki Sabzi Recipe
Ingredients for the Gatte
- 1 1/2 Cup gram flour (besan)
- 1/2 teaspoon cumin seeds
- 1/2 fennel seeds (saunf), pounded
- a pinch of salt
- 1/2 Cup curd (dahi)
- 1/2 teaspoon baking soda
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 3 tablespoon cooking oil
Ingredients for the gravy
- 2 medium size onion
- 1 green chili
- 2 – 3 cloves of garlic
- an inch piece of ginger, peeled and grated
- 1 Cup yogurt
- 1/4 teaspoon asafetida
- 2 teaspoon red chili powder
- 2 teaspoon turmeric powder
- 2 tablespoon of cooking oil
How To Make Gatte:
- To prepare the gatte, in a mixing bowl combine together gram flour, cumin, fennel, salt, turmeric powder, red chili powder, baking soda and oil. Combine well.
- Now using curd bind stiff, pliable and smooth dough. If required use little water to bind the dough. Add a a teaspoon or so of oil to make it easier to handle.
- The consistency of dough for gatte is similar to that for making puri. Cover the dough with a wet cloth and let it rest for 15 – 20 minutes.
- To cook the gatte, boil 4 – 6 cups of water in a large saucepan ( buy it here ).
- Now just divide the dough into 5 – 6 equal portions and roll them out into long thin strips of even thickness.
- Add these strips in boiling water in small batches. They will be delicate so handle them with extreme care. Once cooked take them out. Similarly cook the remaining strips.
- Cut the cooked strips into smaller coin like pieces horizontally of even thickness. Transfer to a plate and set aside.
- At this stage you can either shallow fry the gatte or use them as it is in the curry. I prefer shallow frying them for the crisp texture.
- While shallow frying once Gatte are nice and golden brown take them out and set aside while you prepare the curry.
How To Make Gatte Ki Sabzi:
- To prepare the curry, make paste of onion, ginger, garlic and green chili in grinder.
- Heat oil in a kadhai ( buy it here ) over medium heat. Add the asafetida and fry for few seconds.
- Add the onion paste and saute till it turns dark brown in color.
- Add the spices, salt along with a tablespoon or so of water. Fry for 5 – 10 minutes or till oil starts separating from the masala.
- Whisk yogurt nicely in a bowl to remove any lumps. Add the whisked yogurt slowly into the curry stirring continuously.
- Let the curry simmer for sometime till it thickens. You can add Gatte at this stage or later once the curry is ready. I prefer adding gatte halfway through cooking curry.
- Garnish with chopped coriander leaves.
- Serve Gatte Ki Sabzi warm with hot phulkas or baati.