Gatte ki Sabzi (गट्टे की सब्ज़ी)
Spiced besan dumplings simmered in a tangy yogurt gravy — a desert-state classic born out of necessity and now beloved everywhere.
Cuisine: Rajasthani (Rajasthan) · Style: Curry · Protein: Lentils · Total time: · Difficulty: medium · Servings: 4 · Spice: 3/5
Ingredients
- 1.5 cups besan
- 1 tsp ajwain
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric
- 3 tbsp oil + more for dough
- 1 cup sour yogurt
- 1 tsp coriander powder
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 2 dried red chillies
- 1 tbsp ginger-green chilli paste
- 1 tsp garam masala
- A pinch of asafoetida
- Fresh coriander to garnish
- Salt to taste
Steps
- Knead besan with ajwain, chilli powder, turmeric, salt, and oil into a stiff dough.
- Roll into long finger-thick logs. Boil in salted water for 8-10 minutes until they float.
- Cool and slice into 1 cm pieces. Reserve the cooking water.
- Whisk yogurt with coriander powder, turmeric, chilli, and salt.
- Heat oil, splutter cumin, mustard seeds, red chillies, and asafoetida.
- Add ginger-chilli paste, then lower heat and slowly stir in yogurt to prevent splitting.
- Add gatte and reserved cooking water. Simmer 10 minutes.
- Finish with garam masala and coriander. Serve with bajra roti or rice.