Gatte Ki Sabzi Recipe – Authentic Rajasthani Gram Flour Curry

Last Updated on 4 months by Neha Deshmukh

Gatte Ki Sabzi Recipe – Authentic Rajasthani Gram Flour Curry

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, but the incredible taste made it all worthwhile. It’s a little bit of work, yes, but trust me, this authentic Rajasthani gram flour curry is so worth the effort. Let’s dive in and I’ll show you how to make it!

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 gattes swimming in a tangy, subtly spiced yogurt-based gravy. It’s a dish that’s both satisfying and surprisingly light. Plus, it’s a fantastic way to impress your friends and family with a taste of real Indian cuisine.

Ingredients

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

• 1 cup besan / gram flour (about 180g)
• ½ tsp coriander seeds (about 2g)
• ½ tsp ajwain / carom seeds (about 2g)
• ½ tsp turmeric powder (about 2g)
• 1 tsp Kashmiri red chilli powder (about 4g) – for color and mild heat
• A pinch of hing / asafoetida (about 1/8 tsp)
• ½ tsp salt (about 3g) – or to taste
• 2 tbsp ghee / clarified butter (about 30ml) – plus extra for cooking the gatte
• 2 tbsp curd / yogurt (about 30ml) – for the dough
• 2 tbsp water – for the dough
• 2 tbsp oil (about 30ml)
• 1 tsp cumin / jeera (about 5g)
• 1 tsp kasuri methi / dry fenugreek leaves (about 3g)
• 1 bay leaf / tej patta
• ¼ tsp fennel / saunf (about 1g)
• 1 medium onion, finely chopped
• 1 tsp ginger garlic paste (about 5g)
• ½ tsp coriander powder (about 2g)
• ½ tsp cumin powder / jeera powder (about 2g)
• 1 cup curd / yogurt (about 240ml) – whisked
• ¼ tsp garam masala (about 1g) – or to taste
• 2 tbsp fresh coriander, chopped – for garnish

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

• Besan (Gram Flour): Quality matters here. Look for a finely ground besan that’s fresh. It should smell slightly nutty, not stale.
• Spices: Exploring the Rajasthani spice blend – Kashmiri Red Chilli, Ajwain, and Hing: Rajasthani cuisine is all about bold flavors. Kashmiri red chilli powder gives a beautiful color without too much heat. Ajwain adds a unique, slightly pungent flavor that aids digestion. And hing? Just a pinch is enough to add a savory depth.
• Ghee vs. Oil: Ghee adds a richness and aroma that oil simply can’t match. It’s traditional for a reason! But if you prefer, you can use oil – just be aware the flavor will be slightly different.
• Curd (Yogurt): I prefer using slightly sour curd for this recipe. It adds a lovely tang to the gravy. If you only have fresh curd, that’s fine too, but you might want to add a squeeze of lemon juice.

Regional Variations: Differences in Gatte Ki Sabzi across Rajasthan

You’ll find that every family in Rajasthan has their own special way of making Gatte Ki Sabzi! Some add a touch of sugar to the gravy, while others use different spice combinations. In some regions, the gatte are steamed instead of boiled. Don’t be afraid to experiment and find what you like best.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare gatte dough: In a bowl, combine the besan, crushed coriander seeds, ajwain, turmeric, Kashmiri red chilli powder, hing, salt, ghee, and curd. Add water gradually, kneading into a soft, pliable dough. It shouldn’t be sticky!
2. Shape the gatte: Roll the dough into a long, cylindrical log. Gently cut it into small, bite-sized pieces – about 1-inch long.
3. Boil the gatte: Bring a pot of water to a boil. Carefully drop in the gatte pieces and cook for about 10 minutes, or until they float to the surface. Drain them and let them cool completely.
4. Start the sabzi: Heat oil in a kadai or deep pan. Add the cumin seeds, kasuri methi, bay leaf, fennel seeds, and hing. Sauté until fragrant – this usually takes about 30 seconds.
5. Sauté the aromatics: Add the chopped onion and ginger-garlic paste. Sauté until the onion turns golden brown and beautifully caramelized.
6. Bloom the spices: Add the turmeric powder, Kashmiri red chilli powder, coriander powder, and cumin powder. Sauté on low heat for a minute or two, stirring constantly to prevent burning.
7. Create the gravy: Pour in the water (the water you boiled the gatte in is perfect – it’s full of flavor!) and whisked curd. Stir continuously to prevent the curd from curdling. Bring the gravy to a gentle boil.
8. Add the gatte: Gently add the boiled gatte pieces to the gravy. Add salt to taste. Mix well, cover the pan, and simmer for about 10 minutes, allowing the gatte to soak up all those delicious flavors.
9. Finish and serve: Sprinkle with garam masala and fresh coriander. Serve hot with roti or naan.

Expert Tips

A few little secrets to make your Gatte Ki Sabzi truly shine:

• Achieving the perfect Gatte texture: Don’t over-knead the dough! Over-kneading will make the gatte tough.
• Preventing curdling in the sabzi: This is key! Whisk the curd well before adding it to the gravy, and add it slowly while stirring constantly.
• Spice level adjustment: Feel free to adjust the amount of Kashmiri red chilli powder to your liking. You can also add a pinch of cayenne pepper for extra heat.
• Ensuring the Gatte are cooked through: The gatte should be firm but tender. If they’re still a little soft after boiling, you can simmer them in the gravy for a longer time.

Variations

• Vegan Gatte Ki Sabzi: Substitute the ghee with vegetable oil and the curd with plant-based yogurt.
• Gluten-Free Considerations: Besan is naturally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level: Mild, Medium, and Hot: My family loves a medium spice level, but you can easily adjust it to your preference.

Festival Adaptations: Serving during Teej or other Rajasthani festivals

Gatte Ki Sabzi is a popular dish during Rajasthani festivals like Teej. It’s often served as part of a larger thali (platter) with other traditional dishes.

Serving Suggestions

• Roti and Naan Pairings: This sabzi is amazing with both roti and naan. I personally love it with a soft, fluffy naan.
• Accompaniments: Rice, Dal, and Raita: A simple steamed rice and a bowl of dal make a perfect accompaniment. Don’t forget a cooling raita to balance the spices!
• Garnishing Ideas: A sprinkle of fresh coriander and a dollop of ghee are all you need to elevate the presentation.

Storage Instructions

• Storing Leftover Gatte Ki Sabzi: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing Gatte for future use: You can freeze the boiled gatte for up to a month. Just thaw them completely before adding them to the gravy.
• Reheating Instructions: Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to prevent it from drying out.

FAQs

• What is Gatte Ki Sabzi traditionally served with? Traditionally, it’s served with roti, naan, rice, dal, and raita.
• Can I make the Gatte dough ahead of time? Yes, you can! Just cover it and refrigerate it for up to 24 hours.
• What can I substitute for ghee in this recipe? You can use vegetable oil, but the flavor won’t be quite the same.
• How do I prevent the Gatte from becoming rubbery? Don’t over-knead the dough, and don’t overcook the gatte.
• What is the role of ajwain in Gatte Ki Sabzi? Ajwain adds a unique flavor and aids digestion. It’s a key ingredient in Rajasthani cuisine!