Gatte Ki Subzi (Gatte ki Sabji)

Gatte ki Subzi has earned its place amongst Rajasthani fare. Dumplings made of chickpea flour (besan/gram flour) are cooked in a flavorful and tangy yogurt gravy. Enjoy this Gatte ki Sabji recipe with rice or with chapati – either way, it makes for a hearty, homey meal. You won’t regret making this curry dish.


Prep Time: 15 mins
Cook Time: 20 mins
Ingredients:

For the Gatte:

Chickpea Flour (Besan) – 1 cup
Salt – 1/4 tsp
Red Chili Powder – 1/4 tsp
Garam Masala – 1/4 tsp
Turmeric Powder – 1/4 tsp
Ghee (Clarified Butter) – 1 Tbsp
Ginger – 1/4 tsp, minced
Garlic – 1/4 tsp, minced
Green Chilies – 1/4 tsp or to taste, minced
Yogurt – 1/4 cup
Water – 4 cups

For the gravy:

Oil – 2 Tbsp
Cumin Seeds – 1/2 tsp
Tomato – 1 medium, chopped
Yogurt – 1 cup
Red Chili Powder – 1/4 tsp
Turmeric Powder – 1/4 tsp
Garam Masala – 1/2 tsp
Coriander Powder – 1 1/2 Tbsp
Green Chilies – to taste, minced
Garlic – 1 tsp, minced
Ginger – 1 tsp, minced
Salt – to taste
Cilantro – few sprigs (chopped) for garnishing

Method:

1. In a mixing bowl, add Chickpea Flour, Salt, Red Chili Powder, Garam Masala, and Turmeric Powder. Mix well.
2. Add Ghee and mix thoroughly.
3. Add Ginger, Garlic, Green Chilies and Yogurt. Knead to form a stiff dough (dough will be sticky and will stick to hands).
4. In a deep pot, bring 4 cups of water to a boil.
5. Lightly coat fingertips and hands with oil. Divide dough into approx 4 portions and roll each portion between hands to form a thin cylinder shape (log).
6. Drop the cylinders into the boiling water and boil for approx 5 minutes. Be sure to gently stir after the first minute. Cylinders will float up when they are cooked – continue boiling for 1 minute more.
7. Remove from water and allow cylinders to cool before cutting them into 1/2 inch pieces (gatte). DO NOT discard the boiling water as it will be used in a later step.
8. In a non-stick pan, heat 2 Tbsp Ghee.
9. Add Cumin Seeds and allow them to sizzle.
10. Add Tomatoes and cook for 1 minute.
11. Add Gatte and cook for 2 minutes.
12. In the meantime, mix 1 cup Yogurt with Red Chili Powder, Turmeric Powder, Garam Masala, Coriander Powder, Green Chilies, Garlic, Ginger and Salt.
13. Switch off stove and add the Yogurt mixture slowly while stirring continuously.
14. Turn stove back on medium-high heat and add 2 cups of the reserved boiling water. Bring to a boil.
15. Cover and cook on medium heat for approx 10 minutes.
16. Garnish with Cilantro (coriander leaves) and serve with rice or chapati.

Print Friendly, PDF & Email

0 thoughts on “Gatte Ki Subzi (Gatte ki Sabji)

  1. Hi Hetal/Anuja,

    Can you please tell me the brand name for the big knife (also what is that particular knife called?) that you used for cutting gatta? Actually I wanted to invest in a nice set of knives. (its our anniversary soon and its going to be a gift from my hubby ๐Ÿ˜‰ )

    Thank you.

  2. hi Anuja & Hetal,
    thanks for the quick and tasty recipe for gatte ki sabzi…cooked it for the 1st time and it turned out great.
    i have tried the mama’s lauki ki sabzi and chana dal with zucchini as well…ghar ki yaad aa gayi…thanks once again!

    Great work!
    Regards,
    Malika ๐Ÿ™‚

  3. Hi Anuja & Hetal,

    Thanks for sharing the recipe.
    I haven’t tasted gatte ki sabzi previously.
    I tried your recipe, it was good but the only thing is the gattas tasted little raw.I could feel the raw besan taste, though I had put them in boiling water and cooked for 15 mins or so and later in curry for sometime, so its unlikely that they were undercooked. I am not sure if that taste is meant to be or if I missed something.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.