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.
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.
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.