As stated earlier in my last post, we Rajasthani’s cook multiple unique curries from chickpea flour. This post covers another such chickpea flour based Rajasthani curry with yogurt based gravy, but completely different in taste to the earlier Patod ki Sabji. Honestly, this is my favourite and I am always keen to have it.
I am sure most of you guys would have heard the name – Gatte ki sabji; It is definitely the most renowned Rajasthani curry and, any Rajasthani thali meal is incomplete without it. It is mainly chickpea flour dumpling in a yoghurt based gravy. Chickpea flour is high in protein – all the more reason to add this curry in our diet; and it includes yogurt so we get both calcium and protein in this curry.
This curry is perfect spicy and condimental, to suit my Rajasthani taste buds.
The ingredients for making Gatte are:
1. Chickpea flour (Besan/Gram flour) : 1.5 cup
2. Yogurt : 3-4tsp
3. Whole coriander seed : 1/4tsp
4. Salt : 1tsp
5. Turmeric powder : 1/2tsp
6. Red chilli powder : 1tsp
7. Cumin : 1/2tsp
8. Carom seed (Ajwain) : 1tsp
9. Garam masala : 1/2tsp
10. Oil : 1tsp
Mix all the ingredients well and knead it into a firm and smooth dough. Then make long n thick rolls of it.
Boil the water in a pan and upon boiling add these rolls in water and cover it n let them boil further for 5-10 min; check them in between. If they are easily getting cut with the knife and have small bubbles on the surface it means they are done.
When the rolls are done, take them out carefully from water and keep them aside. Don’t discard the water; it will be used for the gravy so keep it. Let them cool for a min, and then cut the rolls in form of small thick gatte.
Now shallow fry them in a pan till they become golden brown on both sides, flipping them in between. The Gatte’s are ready !
The ingredients for making Gravy are :
1. Yogurt : 1cup
2. Coriander powder : 2 tsp
3. Red chilli powder : 11/2 tsp
4. Salt : to taste
5. Turmeric powder : 1/4 tsp
6. Carom seed (Ajwain) : 1/2 tsp
7. Oil : 1-2 tsp
8. Asafoetida (hing) : a pinch
9. Fenugreek seed (dana methi) : 1/4 tsp
10. Green chilli : 3
11.Cumin seeds : 1/2 tsp
12. Tomato : 2
13. Onion : 1
14. Garlic : 4-5 cloves
15. Bay leaf : 3-4
16. Ginger : 1″
17. For Garnishing : Fresh coriander leaves
Heat oil in a pan. Temper with cumin seeds, carom seeds, bay leaf, asafoetida , and fenugreek seeds. Add onion and sauté till they become translucent. Then add ginger and garlic and sauté for further 2-3 min. Now add chopped tomatoes and green chillies; cook till it becomes soft.
While tomatoes are getting cooked, take yogurt in a bowl and add turmeric powder, red chilli powder, salt, coriander powder and mix it well.
When tomato has cooked then add this yogurt mixture in the pan; add some water (left over boiling water) and stir continuously on high flame for some time otherwise yogurt will be curdled. When it boils then cover and cook for further 5-7 min on low flame. Now add Gatte in this gravy and simmer it for another 5-7 min.
If gravy is become thick or to get desired consistency add water (previously saved boiled water). Now gatte ki sabji ready to eat. Switch off the flame and garnish with coriander leaves.
Serve them with chapatti / parantha / naan / rice and enjoy this absolutely delicious finger-licking Rajasthani curry!
Insider Tips / Finer Points :
- If you want, add dry fenugreek leaves towards the end; it will enhance the taste with nice aroma.
- If you want more hot then add garam masala towards the end.
- You can omit onion and garlic; don’t worry – it will taste as good.