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–+ servings
Gram flour dumplings Curry

Gatte Ki Sabji

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Main Dish
Cuisine Indian, north indian
Servings 4 people

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.
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