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.
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
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
- 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.