- Serves: 4
Why you should make this recipe:
A perfect combination of zing and hotness! Here is the very authentic dish, which is cooked by my mother that carries in it the fragrance of Rajasthan- Gatte ki Sabji. If I were to explain you the name Gatte- mean gram flour dumplings, the best part is these dumplings aren’t fried. The curry in which the dumplings are cooked is simply irresistible. It has the perfect sour flavor not too pungent but has a great earthy texture.
- Gram flour – 1 cup (125 grams)
- Tomatoes – 4 numbers
- Green chilly – 2 numbers
- Ginger baton – 1 inch
- Fresh curd – ½ cup
- Oil – 2-3 tbsp
- Green coriander – 2-3 tbsp (finely chopped)
- Dry fenugreek leaves – 1 tsp
- Cumin seeds – ½ tsp
- Asafoetida – 1 pinch
- Baking soda – 1 pinch
- Carom seeds – ¼ tsp
- Turmeric powder – ½ tsp
- Coriander powder – 1 tsp
- Red chilli powder – ½ tsp
- Garam masala – ¼ tsp
- Salt – 1 1/4 tsp (to taste)
- Sieve Gram flour.
- Wash tomatoes and green chillies.
- Grind tomatoes, green chillies and ginger into a fine paste in a mixer grinder.
- Take gram flour in a mixing bowl. Add salt, slightly crushed carom seeds, baking soda, red chilli powder, turmeric powder, 1 tsp oil and 4 tsp curd to it. Mix everything really well.
- Add water in small portions and knead soft dough.
- Less than 2 tbsp of water is used for kneading the dough.
- Cover and keep the dough aside for 10-15 minutes to set.
- After 10 minutes, grease your hand and knead the dough again.
- Divide the dough into small balls.
- Roll each ball into ½ inch diameter long log.
- Place them on a plate.
- Drop this rolled log one-by-one into boiling water.
- Let them simmer for 12-14 minutes on high flame.
- After 12 minutes, gatte are cooked through.
- Drain them out on a plate.
- Heat some oil in another pan. Splutter cumin seeds into it.
- Keep the flame low.
- Further add asafoetida, turmeric powder, coriander powder and dry fenugreek leaves.
- Roast the masala for a while.
- Now add tomato-green chilli-ginger paste to the masala along with red chilly powder.
- Saute the masala until oil starts leaving the edges of the masala.
- Meanwhile, cut each gatte log into ½ inch chunks.
- Now add curd in small portions while stirring the masala continuously.
- Add water in which gatte were boiled.
- Mix everything really well.
- Now add gatte chunks into the gravy followed with garam masala and chopped coriander leaves.
- Mix it well.
In this Recipe
Subscribe to our Weekly Recipe Newsletter
Recipes from Professional chefs sharing their secrets