Gatte Ki Sabji or Gram flour dumplings Curry originally is from Rajasthan region. Though, I have grown up with mum making a beautiful version of the same. And that is what I am sharing with you today.
Gatte Ki Sabji is one of those dishes that evoke so many childhood memories for me. And as things go these days, it reminds me greatly of dad. He loved besan and I think it is something I inherited from it. I love almost anything and everything besan. Whether it is the kadhi or the muthia or pakoras.
Gatte are essentially gram flour dumplings. A dough is made by combining besan with curd and spices. The soft dough is then shaped into cylinders and cooked in boiling water. And when it rises to the top of the water, it is cooked and removed from heat.
After resting it for some time, it is cut into smaller pieces and used in curries. The curry for this can be made in many ways, there is the standard onion-tomato gravy. Some places make a curd and besan kadhi gravy for the same. And some eat it sauteed with onions like a sabji. It can also be used in a pulao.
It is a fairly simple recipe but I have heard from so many people that they can’t get the texture of the gatte right. For me the perfect gatte is when it is soft enough that you don’t have to struggle to bite it. But at the same time, not soft enough that it starts to crumble and break in the curry.
Tips for making best Gatte Ki Sabji
My mum, who makes the best Gatte Ki Sabji in the whole world told me there are a couple of tips to make those perfect ones.
- The dough – correct amount of curd and besan ratio and not much water. It has to be a very loose rough dough and not a batter.
- Mixing – there are some dishes that need the dough to be mixed very well. This is not one of them. The dough should be gently mixed and there is no need to knead it at all. Even while shaping, be gentle with it.
- Steaming/Boiling – don’t overcook your gatte. Once you put it in boiling water, it will sink to bottom. And when it is cooked it will slowly rise to the top. As soon as it rises to the top, it is done. Do take it out at that time. Overcooking will lead to a hard dumpling.
If you follow these you can also make the best ever Gatte Ki Sabji just like my mom.
If you make this, share a picture with me on twitter, instagram or Facebook? I would love to hear what you have to say about it!
PS: This is a post from Jan 2010 which has been edited and republished with new pictures, re-tested recipe and tips to make the best gatte.
Gatte Ki Sabji
Ingredients
for the gattas
- 1 cup besan
- 1/2 cup curd
- 1 tbsp coriander seeds
- 1 tsp Saunf Fennel Seeds
- 1 tsp ajwain
- 1 tbsp kasoori methi
- 1 small onion chopped
- 1 tsp chilli powder
- salt to taste
- 4 cups water for steaming
for the gravy
- 2 medium onion grated
- 2 - 3 tomatoes pureed
- 1 tsp ginger-gal
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1 tsp jeera seeds
- 2 tsps coriander powder powder
- 1 tsp chilli powder
- salt to taste
- 2 tsp mustard oil
Instructions
- Keep the water in a broad pan/kadai to boil.
- Mix the rest of the ingredients together to form a very soft dough. Don't overmix or knead the dough
- Mold the in cylindrical shape treating it very gently
- Put them in the boiling water and let it cook for about 5-10 mins till they are done. i.e they start to float on the top
- Filter out the gattas and keep the water aside. (if you are making a dry sabji, use this water to knead a atta for paranthas)
- Cut them into 1 inch pieces.
- Now let's make the gravy. In a heavy bottom pan, heat oil. Add jeera seeds and heat till they crackle.
- Add onion & ginger-garlic paste and fry till golden brown.
- Add tomatoes and fry for another 5 mins. add gattas and fry for another 2 mins.
- Add the water and let it simmer for 5 mins till desired gravy thickness is achieved.
- Serve hot with phulkas or rice.
OMG I love this one. I made kadhi two times in 2 weeks after you blogged because I was missing it so much, and each time with yummy pakode……..awesome!
Now this one is on my list:D
WOW! I love gatta – now I’ll try it…
Third!!! Wow, loved the simple recipe and the beautiful pics too. And, how was Avatar?
O I love it a lot too….and like you I love everything hat has besan…be it sweets,halwa, kadhi, gatte…just anything. I love besan.
OMG OMG OMG. My mouth is watering Mon, early in the morning. I have to have to have to try this one out. Thanks a ton for giving the recipe here. It looks absolutely delicious… hope you know that!
Oooh my mum makes something similar but she calls it ‘beley’ or something?
Yum…miss it 😀
ooooooooooooooh this looks delicious, mon!!!!!! only if i had someone to cook it for me here 😀 . it’s good to keep a track of these recipes though. i might start cooking them when i have someone to cook for. Pati’s not enough. :p
Oh you !!!!!!!! We make this subzi quite often at our house… !!!! and its one of my favourites… !!!!!!!
the best gatte ki sabzi I had was in rajashtan in Ranakpur !!!!! geez… Monu you have me drooling like a hungry hippo !!!!!! 😛 😛 😛 😛 😛 😛 😛
monooooo..this is one of my fav besan sabji…..used to eat it very often back home….but usually lazy in making in here 🙂
the process is very similar to making Gnocchi. You should try Gnocchi when you do italian at home next time……..you’ll find the process since you already make this. love the pics too
amazing. step by step with pics and all. U are awesome.!
I love gatte ki sabzi, especially the way Mom cooks it. At our place (and traditionally in Mawari families too, I think), it’s made without onions. But I think the onion variation would taste great too!
he he he 😀 let me know if it turns out well
🙂 i hope u like it
third LOL… avatar was good… i really liked it
PS: BTW i am still waiting for ur call 🙁
wow it has a very nice taste isnt it?
try it out goofy each time I make it just vanishes in thin air
🙂 silvs which part of india are u basically from?
LOL then go have kids pretty soon 🙂
wow and that had me drooling… i must go there i am like a huge gatta fan and we make it very often too
go make it A go….
and gnoochi sounds really interesting let me try my hand at it sometime soon…. u got a recipe that works?
thanks Butterfly
without onion in the gravy too? i shld try it out one day
Interesting recipe 🙂 …
Haven’t eaten this one. Will try to prepare and see how it goes! 🙂
Hi Monica, We make Gatte oten, with a slight variation though. Like your recipe, next time will try this. I love the way you have explained it with pictures!
Even I love besan ka stuff 🙂 I have bookmarked it to try.
I love Gatte ki sabzi, but have never made it 🙁 Like homecooked, I too love besan stuff, Kadhi and Gatte ki sabzi… I am so trying this mouth watering recipe Monika!!
try pixie u will like it 🙂
thanks aprana and I would love to know what are the variations?
and welcome here
HC let me know if u liked it
IHM that makes it many of us 🙂 if u scroll up u’ll see so many comments saying the same
Hamare hostel me bahut banta tha yeh 🙂 hostel ki yaad aa gayi.
Without onions in the whole recipe. It’s basically a Marwari dish and Marwaris don’t eat too much onion or garlic.
🙂 hostel food memories are not very good usually though
Thanks Monika ..husband loves this and I knew how to make it theoritically but was not having guts to try without a tried and tested recipe ..now wud do it over some weekend
aaah i see thanks D I should try it like that one of these days
try it and do let me know how did it come out?
thats it! i want an invite NOW!!
and ofcos i am never inviting YOU for ghar ka khaana chez moi!! gives me jitters the complex i will have! :p
Ohhhhhhhhh yummmmmmmm..I have been thinking of gatte ki sabji for the last 3 days!! and I found a recipe with pics!!I am so making it tomorrow
Monika, I made it today – and came out yum!!! Thank you for the recipe 🙂
OMG.. am salivating.. i love Gatte ki sabzi and about time i made it… :)))