Dhaba Style Rajasthani Gatte

Dhaba Style Rajasthani Gatte | Gatte ki sabzi dhaba style

What is Dhaba Style Rajasthani Gatte?

Soft and melt in mouth gram flour dumplings with the hint of fenugreek leaves, cooked in a spicy, flavorsome and delectable gravy, is Dhaba Style Rajasthani Gatte. Gatte ki sabzi is a very common preparation in Rajasthan. Earlier due to the shortage of fresh vegetable people in Rajasthan figured out gatte and then gatte won the hearts, not only in Rajasthan but wherever it went. Each Rajasthani kitchen has a recipe for gatte ki sabzi. In fact, this is the third one on the blog, if I am right, gatta rice and pulao excluded.

Let’s talk about the ingredients for Dhaba Style Rajasthani Gatte

Gatte ki sabzi has 2 components: 1) Gatte 2) Gravy

Perfect Gatte Call for:

Basic Ingredients: Gram flour (besan), oil, yogurt (dahi), fruit salt… these ingredients play their individual roles in giving the proper texture to gatte. A proper proportion of them is essential for the appropriate softness.

Flavoring: There are a number of ways in which gatte can be flavored. Generally, I keep the flavoring of gatte minimal and work more with the gravy but this is dhaba style, it has got to bursttt with flavors. Therefore, for the heat I have used garam masala powder, red chili powder, for the flavors I have used carom seeds (ajwain), dry fenugreek leaves (kasuri methi) and coriander powder. I add only fennel seeds (saunf) and coarsely ground coriander powder in other gatte ki sabzi recipes. You can add or omit the spices as per your liking.

Scrumptious gravy calls for:

The base of onions, ginger, and garlic: These three ingredients are ground to a paste and used as the base for the gravy.

Spices: Few whole spices and some powdered spices are used.

Yogurt (dahi): It gives the body to the gravy.

Other similar recipes on the blog are

If you love Rajasthani food or want to learn more about it to try the very popular dal baati churma, it sounds elaborate but is simple to prepare. Another gatte ki sabzi with a slight twist is hariyali gatte.

How to serve Dhaba Style Gatte ki Sabzi

This can be served with simple chapattis or pooris.

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How to make Dhaba Style Gatte

1.To make Gatte: This recipe serves 4 persons.

Dhaba Style Rajasthani Gatte

2.In a mixing bowl add 1 and ½ cups of gram flour (besan), 2 tbsp oil, 1/8 tsp fruit salt, salt to taste, ½ tsp garam masala powder, 1 tsp red chili powder, ½ tsp carom seeds (ajwain), 2 tsp coriander powder, and 1 and ½ tbsp dry fenugreek seeds (kasuri methi). Mix well.

Tips:For better looking gatte, you can add 1 tsp red chili flakes instead of red chili powder, as I did recently when I did the photo shoot for this post.

Dhaba Style Rajasthani Gatte

3.Add 3 tbsp yogurt (dahi).

Dhaba Style Rajasthani Gatte

4.Knead semi soft dough. Use water if required. Let the dough rest for 15-20 minutes.

Dhaba Style Rajasthani Gatte

5.Thereafter divide into portions and shape into logs.

Dhaba Style Rajasthani Gatte

6.Heat 3-4 cups of water. Let it come to a boil. Put logs in it. Boil till they float on the surface.

Dhaba Style Rajasthani Gatte

7.Take them out and let them cool down a little and then cut into roundels. DO NOT DISCARD THE WATER. It will be used for the gravy.

Dhaba Style Rajasthani Gatte

8.Heat enough of oil for shallow frying. Keep aside approximately ¼ cup of gatte and shallow fry remaining gatte till golden brown. Keep aside.

Dhaba Style Rajasthani Gatte

9.To make Dhaba Style Gatte ki Sabzi: Heat 3 tbsp of oil. Add ½ tsp cumin seeds. Let the seeds crackle.

Dhaba Style Rajasthani Gatte

10.Next goes in 2 bay leaves (tejpatta) and 3-4 dry red chilies. Cook for 30 seconds.

Dhaba Style Rajasthani Gatte

11.Time to add whole spices, add ½ star anise (chakra phool), ½ mace (javitri) and ½ inch cinnamon stick (dal chini). Cook on low flame till aromatic.

Dhaba Style Rajasthani Gatte

12.In a grinder jar add 2 medium sized onions, 1-inch ginger and 8-10 garlic cloves. Grind to make a paste.

Dhaba Style Rajasthani Gatte

13.Add the paste to the oil and spices. Cook very well. The onions should brown.

Dhaba Style Rajasthani Gatte

14.Spice up the gravy with powdered spices i.e. 3 tsp coriander powder, ¼ tsp turmeric powder, 1 tsp red chili powder and not to miss, salt to taste. Cook for a minute.

Dhaba Style Rajasthani Gatte

15.Add in little water and cook for 2-3 minutes. Do not skip this step, it gives a nice texture to the gravy.

Dhaba Style Rajasthani Gatte

16.Mash ¼ cup boiled gatte and add 2 tbsp yogurt in it.

Dhaba Style Rajasthani Gatte

17.Add this to the water in which gatte were boiled.

Dhaba Style Rajasthani Gatte

18.Add in remaining 2 tbsp yogurt.

Dhaba Style Rajasthani Gatte

19.Add this yogurt water to the prepared onion masala. Let it simmer for 7-9 minutes.

Dhaba Style Rajasthani Gatte

20.Time to add the star of the recipe, shallow fried gatte!

Dhaba Style Rajasthani Gatte

21.Simmer for 10 minutes.

Dhaba Style Rajasthani Gatte

22.Prepare a tempering by heating 1 tbsp oil and adding in 1 tsp Kashmiri red chili powder.

Dhaba Style Rajasthani Gatte

23.Pour it on the prepared Dhaba Style Gatte ki Sabzi.

Dhaba Style Rajasthani Gatte

24.Serve hot. Bon appétit!

Dhaba Style Rajasthani Gatte

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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