Authentic Gatte Ki Sabzi Recipe- Rajasthani Gram Flour Dumplings

Last Updated on 2 months by Neha Deshmukh

Authentic Gatte Ki Sabzi Recipe – Rajasthani Gram Flour Dumplings

Introduction

Oh, Gatte Ki Sabzi! Just the name conjures up memories of cozy family dinners and the vibrant flavors of Rajasthan. This dish is a true comfort food for me – I first attempted it years ago, slightly intimidated by the gatte-making process, but the incredible taste made it all worthwhile. It’s a little bit of work, yes, but trust me, the reward is so worth it. Today, I’m sharing my tried-and-true recipe, complete with all the tips and tricks I’ve learned along the way. Let’s get cooking!

Why You’ll Love This Recipe

This Gatte Ki Sabzi isn’t just a recipe; it’s an experience. It’s a beautiful blend of textures – soft, melt-in-your-mouth gatte swimming in a tangy, flavorful gravy. It’s a taste of Rajasthan, right in your kitchen! Plus, it’s surprisingly versatile. You can adjust the spice level to your liking, and it’s a fantastic way to impress your family and friends with a truly authentic Indian dish.

Ingredients

Here’s what you’ll need to create this Rajasthani masterpiece:

• 1 Cup Gram Flour (Besan) – about 120g
• ½ tsp Turmeric Powder
• 1 tsp Red Chilli Powder (adjust to taste)
• ½ tsp Coriander Seeds
• ½ tsp Cumin Seeds
• ½ tsp Fennel Seeds
• ¼ tsp Carom Seeds (Ajwain)
• 1 tbsp Desi Ghee
• 1 tbsp Oil
• 3 tbsp Curd (for the dough)
• 1 tsp Salt
• 2 Onions, finely chopped
• 2-3 Tomatoes, roughly chopped
• 3-4 Garlic Pods, minced
• 3 Green Chillies, slit (adjust to taste)
• 1 inch Ginger, roughly chopped
• 2 tsp Coriander Powder
• 1 tsp Roasted Fenugreek Leaves (Kasuri Methi)
• 4 tbsp Curd (for the gravy)

Ingredient Notes

Let’s talk ingredients! The star of the show is, of course, besan or gram flour. Make sure yours is fresh for the best texture. Desi ghee is non-negotiable for that authentic flavor – it really elevates the dish.

Now, about the spices. Rajasthani cuisine is known for its bold flavors, but you can definitely adjust the heat. Some families prefer a milder gravy, while others like to crank up the chili powder. The gravy consistency also varies regionally; some like it thicker, others more soupy. Feel free to experiment and find what you love! Roasting the fenugreek leaves is key to unlocking their aroma – more on that later.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Spice it Up: First, crush the cumin seeds, fennel seeds, carom seeds, and coriander seeds using a mortar and pestle. This releases their essential oils and gives your gatte a wonderful aroma.
2. Dough Time: In a bowl, combine the gram flour, salt, crushed spices, turmeric powder, red chili powder, ghee, oil, and 3 tablespoons of curd.
3. Knead & Rest: Knead everything together into a firm dough, adding minimal water – you want it to hold its shape. Rest the dough for about 10 minutes. This allows the gram flour to hydrate and makes the gatte more tender.
4. Shape & Boil: Shape the dough into cylindrical rolls, about 1-2 inches long. Bring a pot of water to a boil and gently drop in the gatte. Boil for 10-15 minutes, or until they float to the surface.
5. Golden Fry: Once cooled slightly, carefully slice the boiled gatte into bite-sized pieces. Deep-fry them in oil until golden brown and crispy. Set aside.
6. Gravy Base: While the gatte are frying, blend the tomatoes, ginger, garlic, and green chilies into a smooth puree.
7. Spiced Curd: In a separate bowl, whisk the 4 tablespoons of curd with coriander powder and the roasted fenugreek leaves.
8. Tempering Time: Heat ghee in a pan and temper with cumin seeds, fennel seeds, asafoetida (hing), and Kashmiri chili powder.
9. Sauté & Cook: Add the chopped onions and sauté until golden brown. Then, add the tomato puree and cook until the oil starts to separate from the mixture.
10. Curd Magic: Stir in the spiced curd mixture and simmer for about 5 minutes, stirring constantly to prevent it from curdling.
11. Gatte In!: Gently add the fried gatte to the gravy and cook on low heat for another 10 minutes, allowing them to soak up all those delicious flavors.
12. Garnish & Serve: Garnish with fresh coriander and serve hot!

Expert Tips

• Don’t over-knead the dough, or the gatte will become tough.
• Be gentle when boiling the gatte – they can break easily.
• Frying the gatte adds a lovely texture, but you can skip this step for a healthier version (see variations below).
• Taste the gravy and adjust the seasoning as needed.

Variations

• Vegan Adaptation: Substitute the ghee with vegetable oil and the curd with plant-based yogurt.
• Gluten-Free Notes (Naturally Gluten-Free): This recipe is naturally gluten-free, as gram flour is a gluten-free ingredient. Just double-check your asafoetida (hing) to ensure it’s gluten-free.
• Spice Level Adjustment: For a milder flavor, reduce the amount of red chili powder and green chilies. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: Gatte Ki Sabzi is often made during Rajasthani festivals like Teej and Gangaur. During these times, some families add a touch of sugar to the gravy for a slightly sweet and savory flavor.

Serving Suggestions

Gatte Ki Sabzi is best enjoyed with a side of fluffy roti, steamed rice, or warm naan. A dollop of fresh yogurt on the side complements the flavors beautifully. My family also loves it with a simple cucumber raita.

Storage Instructions

Leftover Gatte Ki Sabzi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The gatte may lose some of their crispness upon reheating, but the flavor will still be fantastic!

FAQs

What is Gatte Ki Sabzi traditionally made with?

Traditionally, Gatte Ki Sabzi is made with gram flour (besan) dumplings simmered in a yogurt-based gravy. The spices used vary slightly depending on the region and family preferences.

Can I make Gatte Ki Sabzi without deep frying?

Yes! You can skip the deep-frying step for a healthier version. Simply add the boiled gatte directly to the gravy and simmer for a longer time, about 15-20 minutes, to allow them to absorb the flavors.

How can I adjust the sourness of the gravy?

The sourness of the gravy comes from the curd. If you prefer a less sour gravy, use slightly less curd or add a pinch of sugar to balance the flavors.

What is the best way to roast the fenugreek leaves (Kasuri Methi)?

To roast Kasuri Methi, simply dry roast them in a pan over low heat for a minute or two, until they become fragrant and slightly crispy. Be careful not to burn them!

Can I make the gatte dough ahead of time?

Yes, you can! Prepare the dough and store it in the refrigerator for up to 24 hours. Bring it to room temperature before shaping the gatte.