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Gatte Ki Sabzi/ Rajasthani Besan Gatte ki Sabzi
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Gatte Ki Sabzi/ Rajasthani Besan Gatte ki Sabzi

Rajasthani Besan Ke Gatte is prepared by simmering the besan gatte in spicy curd curry. Gatte is prepared by cooking the gram flour dumplings.
Course Main Course
Cuisine Indian, North Indian, Rajasthani
Keyword Gatte Ki Sabzi
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 5 minutes
Total Time 55 minutes
Servings 3 servings
Calories
Author Recipe by Chits

Ingredients

For making Gatte:

  • 3/4 cup Gram Flour (Besan)
  • 1 tablespoon Curd (Yoghurt)
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chilli Powder
  • A pinchj Baking Soda
  • A pinch Asafoetida (Heeng)
  • 1/2 tablespoon Oil
  • Salt to Taste

For making Gravy/Curry:

  • 1/4 teaspoon Cumin Seeds
  • 1 piece Finely Chopped Green Chilli
  • 1 medium Chopped Onion
  • 2 medium Chopped Tomato
  • 1 teaspoon Ginger Garlic Paste
  • 1/4 teaspoon Turmeric Powder
  • 1/2 teaspoon Kashmiri Red Chilli Powder
  • 1/2 teaspoon Coriander Powder
  • 1/4 teaspoon Garam Masala
  • 1/4 cup Fresh Curd (Yoghurt)
  • A pinch Asafoetida
  • 2 tablespoon Oil
  • 3 tablespoon Finely Chopped Coriander Leaves
  • Salt to Taste

Instructions

To prepare Gatte:

  • Take a large bowl. Add Gram Flour, Curd, Turmeric Powder, Chilli Powder, Baking Soda, Asafoetida, Oil and Salt.
  • Mix all the ingredients and prepare the dough. If required you can add water. Add water little by little or else it will become sticky and difficult to prepare the dough.
  • If the dough becomes sticky, add little dough to it. Also add little Oil to it. Mix again and knead to prepare the dough. Keep it aside for 10 minutes.
  • Apply some oil in your palms and divide the dough into small parts. Take one small part and roll to make long cylindrical rolls. The roll should be approximately 3-4 inch long and 1/2 inch in diameter.
  • Prepare the rolls for the remaining besan dough and keep in a separate plate.
  • Take a pan filled with water and heat it till the water starts boiling.
  • When the water starts boiling, add the prepared besan rolls into it. Cook the rolls for about 10-12 minutes or till it is properly cooked from inside
  • Switch off the flame and take out the cooked rolls in a plate. Allow it to cool.
  • Keep the water aside to use it later on for making the curry. It is used to make the curry thick.
  • With the help of knife cut the rolls into small parts of 1/2 inch. Cut all the rolls. Gatte is ready. Keep it aside.

To prepare Curry for Gatte:

  • Heat Oil in a pan over medium flame. Add Cumin Seeds and Asafoetida. Allow it to crackle.
  • Add Green Chilli and Chopped Onion. Mix and sauté it till the onion turns light golden brown in colour.
  • Add Ginger Garlic Paste, Chopped Tomato and Salt. Cook the tomatoes till it becomes mushy and soft.
  • Now add the spices like Turmeric Powder, Red Chilli Powder, Coriander Powder and Garam Masala.
  • Cook the spices till it starts leaving oil. If required you can add water to the spices. Keep on stirring the spices so that it does not stick to the bottom.
  • Add Curd to the spices little by little. Keep on stirring the curd while adding it. Cook for few minutes.
  • Now add the Gatte’s to the cooked spices. Mix it properly so that the gattes are completely covered with the spices. Cook for a minute.
  • Now add the left over boiled water into the pan. Mix it and allow it to simmer for 6-7 minutes till the gravy slightly thickens.
    Gatte Ki Sabzi/ Rajasthani Besan Gatte ki Sabzi
  • Add Chopped Coriander Leaves and simmer for 1-2 minutes more. Switch off the stove.
    Gatte Ki Sabzi/ Rajasthani Besan Gatte ki Sabzi
  • Rajasthani Besan Ke Gatte is ready to be served. Garnish it with Coriander leaves and serve it hot with Paranthas, Naan, Rice or Roti.
    Gatte Ki Sabzi/ Rajasthani Besan Gatte ki Sabzi

Notes

  1. If you are using Curd, do not add water. Adding water can make the mixture sticky which will make it difficult to prepare the dough. Add water only when it seems necessary.
  2. To prepare the gravy, the water which is used for boiling the gatte should be only used. It thickens the gravy.
  3. Add the besan rolls into the water only when the water is boiling. You can cut the rolls into small parts of your desired size.
  4. While preparing the curry, add curd little by little and slowly to the spices. Also keep on stirring the curd while adding it.
  5. While adding salt to the curry, keep in mind that we have already added salt to the gatte also. So add the salt as per requirement.
  6. While preparing the gravy we must keep in mind that the gravy should not be too thick when switching of the stove. On cooling down, the curry itself becomes thick