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.
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.
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. You might also like our collection of Rajsthani Recipes. You can find it here.
This can be served with simple chapattis or pooris. Rajasthani gatte taste absolutely delish even with some rice.
1.To make Gatte: This recipe serves 4 persons.
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.
3.Add 3 tbsp yogurt (dahi).
4.Knead semi soft dough. Use water if required. Let the dough rest for 15-20 minutes.
5.Thereafter divide into portions and shape into logs.
6.Heat 3-4 cups of water. Let it come to a boil. Put logs in it. Boil till they float on the surface.
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.
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.
9.To make Dhaba Style Gatte ki Sabzi: Heat 3 tbsp of oil. Add ½ tsp cumin seeds. Let the seeds crackle.
10.Next goes in 2 bay leaves (tejpatta) and 3-4 dry red chilies. Cook for 30 seconds.
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.
12.In a grinder jar add 2 medium sized onions, 1-inch ginger and 8-10 garlic cloves. Grind to make a paste.
13.Add the paste to the oil and spices. Cook very well. The onions should brown.
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.
15.Add in little water and cook for 2-3 minutes. Do not skip this step, it gives a nice texture to the gravy.
16.Mash ¼ cup boiled gatte and add 2 tbsp yogurt in it.
17.Add this to the water in which gatte were boiled.
18.Add in remaining 2 tbsp yogurt.
19.Add this yogurt water to the prepared onion masala. Let it simmer for 7-9 minutes.
20.Time to add the star of the recipe, shallow fried gatte!
21.Simmer for 10 minutes.
22.Prepare a tempering by heating 1 tbsp oil and adding in 1 tsp Kashmiri red chili powder.
23.Pour it on the prepared Dhaba Style Gatte ki Sabzi.
24.Serve hot. Bon appétit!
PREP TIME 15 minutes + 15 minutes rest time
COOK TIME 30 minutes
TOTAL TIME 45 minutes + 15 minutes passive time
To make Gatte:
To make Gatte ki Sabzi:
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