Gatte Ki Sabzi Recipe
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Gatte Ki Sabzi Recipe

Gatte Ki Sabzi is a popular gluten-free Indian curry prepared with gram flour (besan) and curd. Learn how to make gatta curry in a few simple steps.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Keyword: best gatte ki sabzi, gatte ki sabzi, how to make gatte ki sabzi
Servings: 4 adults
Calories: 147kcal
Author: Hina Gujral

Ingredients

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

Instructions

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.

Notes

Equipment Used: Kadhai ( buy it here ), Saucepan ( buy it here )

Nutrition

Serving: 1katori | Calories: 147kcal | Carbohydrates: 12.8g | Protein: 4.6g | Fat: 8.6g | Fiber: 2.8g