Gatte Ki Sabji-Besan Gatte Ki Sabzi Recipe- Rajasthani Gatte Ki Sabzi

Gatte ki sabji is a delicious curd based gravy from the state of Rajasthan. Gattes are cooked gram flour dumplings which are added to a spicy curd based gravy. If you run out of vegetables, you can make this gatte ke sabzi as it does not require any vegetables. Adding onion and garlic is also optional.  It is a kind of mor kuzhambu or kadhi with besan dumplings. You can enjoy this with rotis, parathas or with rice.

If you love kuzhambu recipes, check our collection of  Kuzhambu Recipes and also the traditional Tamil Style Mor kuzhambu recipe .

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How to make Gatte Ke Subzi /Besan Ke Gatte Sabji
Serves – 2-3

Ingredients needed

For the Ghattas 

Bengal Gram flour/ Besan – 3/4 cup
Chilli powder – 1 tsp
Turmeric powder – 1 tsp
Cumin seeds – 1 tsp
Coriander powder – 2 tsp
Carom seeds/ omam/ajwain – 1/4 tsp
Ghee – 2 tbsp

For the Gravy

Curd – 1 cup
Chilli powder – 1 tsp
Turmeric powder – 1/2 tsp
Coriander Powder – 2 tsp
Salt needed
Bengal Gram flour or besan – 1 tsp

For the Seasoning

Ghee or oil – 3 tbsp or mix of both
Cumin seeds – 1 tsp
Asafoetida/Hing – a generous pinch
Curry leaves – a sprig
Onion -1 chopped
Garlic -4-5 chopped
Ginger – 1 inch pieces (finely chopped)
Green chillies -1 or 2 slit

For Garnishing

Coriander leaves for garnishing

Preparations

First we will prepare the dumplings for the sabji

In a bowl, add 3/4 cup of gramflour or besan (kadalai mavu in Tamil), 1 tsp chilli powder, 1/4 tsp turmeric powder, a tsp of cumin seeds and  2 tsp coriander powder.

Rub 1/4 tsp ajwain (omam) with your palms and add that also.

Add  2 tbsp of ghee and salt needed. Adding ghee gives soft ghattas.

Mix well with your finger tips, then add 2-3 tbsp of water and make a stiff dough.

Now divide the dough into 2 parts and make cylindrical shapes from it.

In a kadai, boil 2 cups of water, once water starts boiling, reduce the heat to low and add the cylindrical dough we had prepared. Cook covered for 7-8 minutes.

Once it is cooked (you will see bubbles on the gattas), turn off the heat , remove the ghattas from the water and let it cool.

Once the gattas cool, cut it into roundels and keep it aside. Do not discard the water in which it was cooked as we will be using it to make the gravy.

Method

In the meantime we will prepare the gravy –

In a bowl, add 1 cup of curd,  1 tsp chilli powder, 1/2 tsp turmeric powder, 2 tsp coriander powder, a tsp of gram flour and salt needed. Mix this well.  Gram flour/besan will prevent the curd from curdling, when boiling.

In a kadai,  heat 2 tbsp ghee and 1 tbsp of oil, add a tsp of cumin seeds and  hing.

Once cumin seeds sizzle, add finely chopped garlic. Saute until garlic turns light brown.

Add ginger, green chillies and curry leaves. Saute for few seconds.

Add onions and saute until onions turn golden brown.

Then reduce the heat to low and add the prepared curd. Stir continuously when adding curd.

Cook on medium heat until oil separates. Keep stirring now and then.

Once oil separates, add the dumplings/ghattas and the water in which it was cooked.

Once it starts to boil, simmer for 2-3 minutes. Then turn off the heat.

Garnish with finely chopped coriander leaves.

Rajasthan special Gatte ki sabzi is ready. Enjoy with rice or rotis or parathas.

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