Gatte Ki Sabzi Recipe- Authentic Rajasthani Gram Flour Dumplings in Yogurt Curry

Last Updated on 4 months by Neha Deshmukh

Gatte Ki Sabzi Recipe: Authentic Rajasthani Gram Flour Dumplings in Yogurt Curry

Okay, let’s be real. Gatte ki sabzi is comfort on a plate. It’s one of those dishes that instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and the warmth of family. This Rajasthani classic might seem a little intimidating at first, but trust me, it’s totally achievable, and the results are SO worth it. I first attempted this when I was still learning to cook, and while it wasn’t perfect, the flavour was incredible! Let’s dive in and I’ll show you how to make this deliciousness.

Why You’ll Love This Recipe

This Gatte ki Sabzi isn’t just a meal; it’s an experience. Here’s why you’ll fall in love:

• Unique Texture: The soft, melt-in-your-mouth gatte (dumplings) combined with the tangy yogurt curry is a delightful contrast.
• Flavourful & Aromatic: A beautiful blend of spices creates a truly unforgettable taste.
• Authentic Rajasthani Cuisine: You’re bringing a piece of Rajasthan’s rich culinary heritage to your table.
• Surprisingly Easy: While it has a few steps, each one is straightforward.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup chickpea flour [besan] (approx. 180g)
• ¼ cup yogurt (approx. 60ml)
• ¼ teaspoon red chili powder (approx. 1g)
• ¼ teaspoon turmeric powder (approx. 1g)
• ¾ teaspoon coriander powder (approx. 4g)
• ½ teaspoon ajwain [carom seeds] (approx. 2.5g)
• ¼ teaspoon garam masala powder (approx. 1.25g)
• Salt to taste
• 1-2 teaspoon vegetable oil (approx. 5-10ml)
• 1 inch ginger, grated
• 2-3 garlic cloves, minced
• 2 medium onion, finely chopped
• 2 tablespoon vegetable oil (approx. 30ml)
• ¾ cup whisked yogurt (approx. 180ml)
• 1 teaspoon cumin seeds (approx. 5g)
• 1.25 teaspoon coriander powder (approx. 6g)
• ½ teaspoon garam masala powder (approx. 2.5g)
• ¼ teaspoon turmeric powder (approx. 1g)
• ¼ teaspoon dried mango powder [amchur] (approx. 2.5g)
• 1 teaspoon sugar (approx. 4g)
• 1 teaspoon kasuri methi (dried fenugreek leaves) (approx. 5g)
• Water as required
• Cilantro to garnish

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish:

• Besan (Chickpea Flour): This is the star! Make sure it’s fresh for the best flavour and texture.
• Ajwain (Carom Seeds): Don’t skip these! They add a lovely, slightly pungent flavour and aid digestion. My dadi (grandmother) always said a pinch of ajwain is essential for any besan-based dish.
• Amchur (Dried Mango Powder): This provides a lovely tanginess. If you can’t find it, you can substitute with lemon juice, but amchur has a unique flavour.
• Kasuri Methi (Dried Fenugreek Leaves): This adds a beautiful aroma and a slightly bitter, yet delicious, flavour. Rub it between your palms before adding to release its fragrance.
• Regional Variations: Some families add a little bit of chopped green chili to the gatte dough for extra spice. Others might use buttermilk instead of water to adjust the consistency. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the gatte dough: In a bowl, combine the besan, yogurt, red chili powder, turmeric powder, coriander powder, ajwain, garam masala, oil, and salt.
2. Knead the dough: Gradually add water, a little at a time, and knead until you have a sticky, yet manageable dough. It shouldn’t be too firm.
3. Shape the gatte: Divide the dough into 4 equal portions and roll each into a log shape, about 6-8 inches long.
4. Boil the gatte: Bring a pot of water to a boil. Gently drop the gatte logs into the boiling water. Cook for about 15 minutes, or until they float to the surface and are cooked through.
5. Cool and slice: Remove the gatte from the water and let them cool completely. Once cooled, slice them into ½ inch thick rounds.
6. (Optional) Fry the gatte: Heat 1 tablespoon of oil in a pan and lightly fry the gatte rounds until golden brown. This adds a nice texture, but it’s not essential. Set aside.
7. Prepare the curry: Heat 2 tablespoons of oil in a separate pan. Add the cumin seeds and let them splutter.
8. Sauté the aromatics: Add the chopped onion, grated ginger, and minced garlic. Sauté until the onions are golden brown and fragrant, about 4-5 minutes.
9. Cook the spices: Add the coriander powder, amchur, turmeric powder, and garam masala. Sauté for 1-2 minutes, adding a tablespoon or two of water to prevent burning.
10. Whisk in the yogurt: Lower the heat to low and slowly whisk in the yogurt, ensuring it doesn’t curdle.
11. Simmer the curry: Add 2-3 cups of water and bring the curry to a boil. Adjust the salt and spices to your liking. Add sugar if needed to balance the sourness.
12. Add the gatte: Gently add the fried (or boiled) gatte rounds to the curry.
13. Simmer and finish: Simmer for 10 minutes, allowing the gatte to absorb the flavours of the curry. Stir in the crushed kasuri methi.
14. Garnish and serve: Garnish with fresh cilantro and serve hot with roti or rice.

Expert Tips

• Don’t overknead the dough: Overkneading will make the gatte tough.
• Gentle boiling: Be gentle when adding the gatte to the boiling water to prevent them from breaking.
• Low and slow: Keep the heat low when adding the yogurt to prevent curdling.
• Taste as you go: Adjust the spices and salt to your preference.

Variations

• Vegan Adaptation: Substitute the yogurt with plant-based yogurt (like cashew or soy yogurt).
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just ensure your spices are certified gluten-free if you have a severe allergy.
• Spice Level Adjustment: Add more or less red chili powder to adjust the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This dish is often made during Teej and Raksha Bandhan in Rajasthan. Some families add a little bit of singoda (water chestnut flour) to the gatte dough during these festivals.

Serving Suggestions

Gatte ki Sabzi is best enjoyed hot with:

• Roti (Indian flatbread)
• Steamed Rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

• Leftover Curry: Store leftover curry in an airtight container in the refrigerator for up to 3 days.
• Gatte: Cooked gatte can also be stored separately in the refrigerator for up to 2 days. Reheat gently before adding to the curry.

FAQs

• What is the best way to prevent the gatte from dissolving in water? Don’t overknead the dough, and make sure the water is at a rolling boil when you add the gatte.
• 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.
• What is amchur and can I substitute it? Amchur is dried mango powder, adding a tangy flavour. You can substitute with 1-2 tablespoons of lemon juice, but the flavour won’t be exactly the same.
• How can I adjust the sourness of the curry? Add more or less amchur, or adjust the amount of yogurt. A pinch of sugar can also help balance the sourness.
• What is the significance of Kasuri Methi in this dish? Kasuri methi adds a unique aroma and flavour that is characteristic of Rajasthani cuisine. It’s a key ingredient that elevates the dish!

Enjoy making this delicious Gatte ki Sabzi! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!