When I am totally out of fresh green veggies, this curry from my hometown saves the day. It doesn’t really need any accompanying stir fry (sookhi subzi) or rice. I roll out fresh crisp chapattis and watch my boys happily dunk them into this curry and savour the meal. Gatte ki subzi is a speciality from Rajasthan which uses gram flour and curd as its primary ingredients (and nothing apart from them actually, besides the spices!)
For the gatte/gram flour dumplings
2 cups Besan/gram flour
1 Tbsp oil
¾ cup curd at room temperature
½ tsp salt
½ tsp red chilli powder
¼ tsp heeng/asafoetida
¼ tsp cumin
Pinch of turmeric powder
Bring a litre of water to boil in a large broad pan.
Mix all the ingredients and knead them to a chapatti like dough using the curd. No water to be used.
Divide into ten balls, and roll into cylindrical shaped strips with oiled palms.
Drop the strips into boiling water and boil them for 20 minutes till they are well done.
Strain and save the water. This will be used in the gravy later.
Cool and cut the strips into pieces of about half an inch each.
For the gravy
1 cup curd/yogurt at room temperature, beaten till smooth
2 Tbsp desi ghee/clarified butter
½ tsp heeng/asafoetida
1 tsp cumin seeds
1 Tbsp minced garlic
1 tsp ginger, grated fine
1 medium onion, chopped very fine
2 green chillies, chopped fine
Water saved from boiling the gatte
A small bunch of fresh coriander , chopped fine
Salt- ½ tsp
Red chilli powder- ½ tsp
Turmeric powder- ¼ tsp
Coriander powder- ¾ tsp
Garam masala- ¼ tsp
Mix the salt, chilli powder, turmeric and coriander powder into the curd and mix well.
Heat the ghee in a kadai/heavy bottomed pan and add asafoetida and cumin seeds. Once the cumin crackles, add the garlic and ginger.
As soon as the garlic changes colour, add the onion and green chillies. Stir fry till the onions change colour and are lightly browned.
Add the curd and masala mixture and stir continuously till it come to boil.
Boil for about five minutes and add the chopped gatte.
Add the boiled water saved from boiling the gatte.
Cook covered for ten minutes.
Add the garam masala and mix.
Top with fine chopped fresh coriander and serve hot with chapatti.
16 thoughts on “Rajasthani Gatte ki Sabzi”
Woooooow Lks. Yummy and Smthing new to me just ❤ dis beauty
Thanks Mel 😀
Vow! wonderful. I too love this subji. Have had it at my Marwadi friends place.Will definitely try this. Gram flour pasta in a tangy curd sauce for a fancy name.
Shubha ha ha fancy name indeed 😀😀
I love Gatte ki Sabzi and make it often.
I used to make Gatta at home. For the past 2 years, my sister-in-law’s brother-in-law’s mother sends us frozen Gatta from Jodhpur. As an India, I am sure you understand the last part of this comment. 😀 😀
Ha ha ha ha Aruna 😂😂
Bet I do!
Jodhpur ke gatte are awesome!
They make two kinds- bele, like these and the much richer Govind gatte.
Aaah! Ghar ki yaad dila di! Looks so tempting! I want to eat it now ☺️!
Aa jaa 😀
Thanks a lot 🙂
Will share the feedback soon ❤
This has been one of my favorite curries since a Rajasthani colleague used to bring it in his lunchbox! Glad to have the recipe from a Rajasthani, I will be trying this soon 🙂
Thanks a ton ❤️
Tried it today. Taste as super awesome!!!! Kudos 🙂
Still I faced following issues –
1. Gattas were bit hard, the center of the gatta did not soak the gravy 😦
2. I really struggled to knead the besan. Quite a bit of it had stuck to the vessel.
Thanks for sharing the recipe!
Try adding a little more oil to the besan. Maybe different oils make a difference.
Use think yogurt to knead.
The besan does stick and is an effort to knead. You could get it together and then oil your palms a little and knead.
Hope this helps.
Hi my gurumaa:)) …..tried this today and it tastes amazing but the curd failed both the times I tried .. Can u pls explain where I’m goin wrong :((
The curd has to be at room temperature, not cold at all!
And stir non-stop!!