Gatte ki sabji is a popular and famous dish of Rajasthan. Gatta’s are made of Gram flour dumplings steamed and flavored with spices. Its yogurt based curry is the specialty of Rajasthan. Gattas are made with besan dipped in a spicy gravy.
Gatta is also known as chickpea flour dumplings are the thick rolls of besan. It is first boiled and late dipped into thick gravy or curry.
Ingredients
- Gatta
- 250 gm gram flour Besan
- 1/2 tsp Red chily Powder
- 1/2 tsp cumin seeds jeera
- 1/2 tsp carom seeds ajwain
- Salt to taste
- 1½ tbsp Oil
- Water as needed
- For Gravy:
- ½ tsp Red chily powder
- ½ tsp Garam Masala
- Salt to taste
- 2 medium Tomato chopped
- Coriander Leaves
- 1 tsp Kasuri methi
- ½ tsp Turmeric powder
- ½ tsp Cumin seeds
- ¼ tsp Amchur powder mango powder
- 11/2 tbsp Oil
- 2-3 piece Green chilly chopped
- Pinch Asafoetida hing
- ½ cup Curd blended
Instructions
- For making Gatta:
- Mix cumin seeds, carom seeds, red chily powder, and salt in Besan.
- Add oil to the Besan and mix well.
- Slowly add enough water and knead into firm dough. Divide into equal balls and roll them to ½ inch thick cylindrical shapes of 5 inch long.
- Take a pan and boil water in it. Take enough water so that all Gatta should be fully merged in water.
- Cook Gatta in boiling water for 8-10 mins till them floats on top or check by inserting a knife in Gatta.
- Drain and make it cool. Do not throw water (besan stock) as we will use it for the gravy.
- Cut Gatta into ½ inch long pieces and keep aside.
- For Gravy:
- Heat oil in a pan.
- Add cumin seeds when it becomes light brown add grated tomatoes and mix well.
- Add turmeric powder, salt, asafoetida, chopped green chily and stir.
- When the oil gets separated from tomatoes add amchur powder and red chily powder and mix well.
- Now add water ( besan stock) and boiled, cutted gatta in it.
- Add coriander leaves, Kasuri Methi, Garam masala and stir for a min.
- Now add blended curd and bring it to boil. Some also make gatte ki sabzi without curd.
- Serve Gatte Ki Sabzi hot with roti, paratha or rice.
See Recipe Video
Nutrition
Serving: 4g | Calories: 991kcal | Carbohydrates: 80g | Protein: 33g | Fat: 60g | Saturated Fat: 4g | Sodium: 277mg | Potassium: 1251mg | Fiber: 16g | Sugar: 16g | Vitamin A: 710IU | Vitamin C: 9.7mg | Calcium: 76mg | Iron: 7.9mg
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How to make gatte ki sabzi:
For making Gatta:
- Mix cumin seeds, carom seeds, red chily powder, and salt in Besan.
- Add oil to the Besan and mix well.
- Slowly add enough water and knead into firm dough. Divide into equal balls and roll them to ½ inch thick cylindrical shapes of 5 inch long.
- Take a pan and boil water in it. Take enough water so that all Gatta should be fully merged in water.
- Cook Gatta in boiling water for 8-10 mins till them floats on top or check by inserting a knife in Gatta.
- Drain and make it cool. Do not throw water (besan stock) as we will use it for the gravy.
- Cut Gatta into ½ inch long pieces and keep aside.
For Gravy:
- Heat oil in a pan.
- Add cumin seeds when it becomes light brown add grated tomatoes and mix well.
- Add turmeric powder, salt, asafoetida, chopped green chily and stir.
- When the oil gets separated from tomatoes add amchur powder and red chily powder and mix well.
- Now add water ( besan stock) and boiled, cutted gatta in it.
- Add coriander leaves, Kasuri Methi, Garam masala and stir for a min.
- Now add blended curd and bring it to boil. Some also make gatte ki sabzi without curd.
- Serve Gatte Ki Sabzi hot with roti, paratha or rice.
For More Recipe:
Serving:
Gatta ki sabzi can be served with roti or paratha. you can also eat this with rice or pulao.
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