Gatte Ki Sabzi is a staple dish for many people in Marwadi and North Indian homes. This Rajasthani dish comprises simple dumplings made from besan (chickpea flour) plus a rich spicy curry. It’s a truly exotic vegetarian dish and is traditionally made during winter with hardy desert vegetables. It’s typically eaten with Dal, Baati and Churma but can also be relished with rice or rotis.
Though the dish typically uses flavourings like garlic and ginger, this recipe leaves them out and instead highlights the fragrant blend of spices, as well as the buttermilk or dahi that makes, is creamy and delicious.
Ingredients
- 1 cup besan
- ½ teaspoon kasoori methi
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon coriander powder
- ½ teaspoon ajwain
- 2.5 tablespoons melted ghee
- ¼ cup plus 1 tablespoon lukewarm water, or more depending on the flour
For Curry
- 2 tablespoons ghee
- ½ teaspoon cumin seeds
- Pinch of hing
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1.5 teaspoon red chilli powder
- ¾ cup yoghurt homemade or store-bought but smooth and lump-free.
- Salt to taste
- ½ teaspoon kasuri methi
Method
- Add the besan, turmeric, kasoori methi, red chilli powder, salt, coriander powder and crushed ajwain to a bowl and mix thoroughly.
- Add some ghee and rub the flour between your fingertips until it comes together.
- Slowly drizzle in some warm water until it forms a stiff dough.
- Bring a large pot of water to a boil.
- Divide the dough into equal portions and then roll them into long cylinders.
- Drop each into the boiling water and cook for 10-15 minutes on a medium heat.
- Remove the cooked gattas and set them to drain. Save the cooking water for later.
- When cooled, cut the gattas into equal pieces and set them aside.
- In another pan heat some ghee and add in the cumin and hing and cook for 10 seconds.
- Add a cup of water left over from boiling your gattas and turn the heat to very low.
- Add the yoghurt and beat continuously to prevent it from curdling
- Now add th cooked gattas back to the pan and cook on low heat for 10 minutes.
- Add in the kasuri methi and season to taste.
- The curry should thicken as it cools but if it’s too thick, add some water.
- Serve hot with rotis or rice.
