Recipe – Gatte Ki Sabzi (Chickpea Flour Dumpling Curry)


I love gatte ki sabzi as much as I love kadhi pakoda . Usually I keep both the besan dishes simple but sometimes I add veggies to give the original one some new flavor and texture. The traditional gatta curry is a staple dish from Rajasthan made with chickpea flour dumplings dunked in thick yogurt gravy with spices. A delicious blend of flavours. I have someone with lactose intolerance so I made this particular one with onion and tomato gravy which is equally delightful in taste. I am giving both versions here.

The dish can be had with rice or roti. You can make it with a little gravy or just let the gattas soak in all the spiced curry and use it as a dry vegetable.

Ingredients :

To make Gatta you will need:

Besan (chickpea flour) – 1 Cup

Dry roasted cumin powder – 1/2 teaspoon

Red Chili Powder – 1 teaspoon

Turmeric Powder – 1/2 teaspoon

Coriander Powder – 1/2 Teaspoon

Oil – 1 teaspoon

Asafoetida – A Pinch

Salt to Taste

Water – Enough to make a semi hard dough ( I sometimes use Mattha/Tak/whisked curd instead of water)

For the onion tomato base gravy you will need :

Onion – 1 Big (finely chopped)

Tomatoes – 3-4 Medium Size ( grated or puréed )

Ginger – 1/2 inch (grated)

Garlic – 2-3 cloves (grated)

Fresh coriander leaves – 1/4 cup

Turmeric Powder – 1/2 Teaspoon

Coriander Powder – 1 Heaped Teaspoon

Red Chili Powder – 1/2 Teaspoon or to taste

Asafoetida Powder – A pinch

Cumin Seeds – 1/2 Teaspoon

Mustard Oil – 2 Tablespoon (You can use any other oil too)


To prepare the gatta or dumplings

Take a big mixing bowl and throw in all the ingredients listed for making the dumplings (gatta) except the dahi/mattha/tak(buttermilk) or water.

Mix them well.


Now slowly add the prefered liquid or curd as you bind the chickpea flour. Add enough to make a dough which is neither too hard nor too soft. Stiff enough to roll out like sausages. 1inch thickness is okay. You can roll them out longer too. I find this size convenient to handle.

Now take a heavy bottom pan and boil enough water in it to cover the rounded gatta strips. Delicately slide the sausage like strips into boiling water and let them boil for at least 20-30 mins.



Once done the gatta strips will turn white in colour and float to the top. This is the time to take them out slowly in a plate and let them dry.

Once dry cut them in to smaller pieces. ( some people fry these before adding to the curry. i keep it oil free.)



Keep them aside and prepare the curry now.

For the curry 

Put a heavy bottom pan on heat and add the oil. Once the mustard oil reaches smoking point add asafoetida and cumin seeds. Add chopped onions. Add salt at this time. It helps the onion to brown quicker. Once the onion turns golden brown add ginger and garlic and saute it too. Add red chili powder and a little water so that the mixture doesn’t burn.It also lifts the spices. Lower the flame and let it cook for a while then add the grated tomatoes. Stir properly and let it simmer on low flame. Keep it covered. Once the mixture seems cooked , add the spices (haldi, coriander) Mix well.

Cook it till the oil starts separating from the masala. Once it reaches that stage add gattas and stir. Do it slowly so the gattas don’t break. Cover and let the dumplings soak in the flavours.

After five-ten minutes stir it again. ( At this stage you can leave out adding the liquid and enjoy the semi dry veggie with rotis/ parathas etc. Garnishing it with chopped coriander ) Or add warm water to the mixture to make a thick gravy. Stirring in as you add the liquid. Keep the flame high and bring it to a boil. Let it boil for a few minutes then reduce the heat.

Once the gravy is thick and the aromas begin to fill your kitchen it is time to turn off the gas and garnish the gatta curry with freshly chopped coriander leaves.

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Enjoy the curry with rice or roti.

To make the Curd gravy you need 

Whisked Curd – 1 cup instead of water. All other ingredients remain the same.

Heat oil ( or Ghee which I prefer when using curd), add hing, cumin seeds and a whole red chili. Once the seeds splutter, add chopped onion , ginger, garlic and fry till golden brown, add chilli powder, coriander powder, turmeric powder,salt and sprinkle a little water to deglaze the pan.and lift the spices. Fry it till it leaves oil. Gently tip in the whisked curd little by little. Keep stirring so it doesn’t curdle.

Keep the flame low. Stir till the masala is integrated properly Add a little water if needed to prepare the thick gravy. Let it boil for sometime and then tip in the gatta pieces. Let it simmer on slow flame for at least 10 minutes. Keep it covered.

Once done remove from flame and garnish with finely chopped fresh coriander leaves before serving.

Evanesence – Six Short Poems

Your scent,

gentle and sensuous,

warms itself

on my skin,

curling against me

like a cat,

dissolving all the barriers

between us.


The scent will slowly fade

like the last notes of your favorite song,

ebbing into silence,

haunting me like a

ghost of absence.


we are bound

by the sorrowof the unspoken

and the silence of the spoken words,

our hearts, are made of different stones.


Have you walked through empty corridors?

there is an intimacy there, like love,

it fills you. echoes of another time,

a fusion of light and dark,

an interplay of shadows.

Hidden under the gloom, vast and intricate,

is a phantasm, shrouded in mystery,

forever reinventing.


summer rain,

my body a Smörgåsbord,

a phantasmal explosion

of a rainbow awry, knutschflecks,

the color of orgasms,

someone said I smell of love,

I must be smelling of longing,

of waiting & hoping,

I must be smelling of you


hunger rises from the skin

like an ache, your touch,

like a flint, sparks the flames,

you, the arsonist,

me, the phoenix,

the amber smell of longing

fills the night,

threadbare, our shadows

rock trance like

on the moonlit walls.


The Summer Quartet

 my shadow lies quartered on the sidewalk

 bleeding ink from its fault lines

 everything is gone except

 the traces of you inside me

 immortalized in words



I grieve for those

parts of our lives

which you buried

while they were still

pulsating with life


It is that time of the year

when the  evenings smell like a breakup

and it is impossible to look at the things

without sniffing the heartbreak in the air


I sit in a deserted house,

with a lifetime on my lap.

Each faded, handwritten letter,

a story packed away for years.

a tender reminiscence.

Outside, hot summer rustles

like the skirt of a flamenco

dancer, my heart, as it was then

is on fire.


Everything, so fragile, 

connected by the slenderest 
of threads, ephemeral, delicate,
and yet ….



as many things exist in the dark

as in the light and as many more

hide in the shadows, vaporous creatures

that come from the solitude of

dark’s intrepid fantasy, dodging time,

dividing, multiplying, into the total dark

as it eclipses the light and the line

between what is and what isn’t

becomes whisper thin


darkness moves through me 

trying to fill a void 

no longer there 



I am a nocturnal echo

hanging by the thread.



the poem staggered away

from the edge of the page

like an afterthought.

sometimes, the drama

isn’t in the script



there is a mystery unfolding 
in the steam from my coffee mug 
Behind my ears the temperature rises




A shared dream 
life is nothing but a joke

 ** *** **** **** **** 

every time you touch my life,
wounds open and my
fragmented self
catches your light
staining my soul
with colors of love.


I am weary of houses
I want to be home


This post is BlogAdda’s Tangy Tuesday Pick for May 9th.


Poetry this month is hexed


I am hunting for words,
in the marginalia and in
the frail silences that 
crumble at touch.
My mouth is filled with the
warm metallic taste of loss,
I bleed in letters of a language
I no longer understand;
everyday a fresh page,
smudged words, crisscrossed paragraphs,
images, music and sketches
skirmishes, idiosyncrasies,
noises and distractions,
thoughts pressed into wayside,
visual ideas, blotches of ink
there is a storm on my fingertips.

“Do not write of angst,” I’m told,

but I do not intend to wear a mask

I want to lay bare myself

I want you to see how
your love has affected me.

You are a sylph,
and I am haunted by you.

you can read all the You and Me posts Here