Gatte Ki Sabzi| Chickpea Dumpling Curry


I love this delicious gatte ki sabzi from Rajasthan. I have another recipe of the Punjabi version on my blog but this is absolute delight when eaten with hot fresh phulkas smeared with ghee or of course the bajra roti which is traditionally served with this curry. Ghee is healthy and you should use it.  The gattas I made for this recipe are thinner and spicier than the Punjabi ones.

Gatta is chickpea flour dumpling that is steamed or boiled till they float up and become light. One can spice them up or keep them plain. They are so tempting and hard to resist that you may keep munching on them while making the curry and realize that there is more curry than the gattas.

Make some extra dumplings always.  You can use these  gattas or dumplings with other veggies also but this is a basic recipe.

Ingredients : 

For Gatta : 

Besan / Chickpea flour – 1 Cup

Home cultured curd / Yogurt – 1/4 Cup

Fennel seeds powder – 3/4 tsp

Ajwain – 3/4 tsp

Salt – to taste

Ghee – 2 tbsp

Chili powder – to taste

Pinch of hing powder

2 pinches of coarsely ground fresh black pepper corns

For the Curry : 

Ginger and Garlic – 1 tsp each ( grated)

Onion – 1 medium size, chopped fine

Green chilies – 2, slit or chopped

Whole red chilies – 1-2

Cumin seeds – 1/2 tsp

Ghee – 2 tbsp

Turmeric powder – 1/2 tsp

Coriander powder – 1 tbs

Besan or  Chickpea flour – 2 tbs

Fresh coriander leaves – chopped – 2 tbsp

Method :

For Gatta :

Mix the dry ingredients listen under gatta except the ghee and curd.

Pour ghee evenly and rub it in the mixture. Slowly add beaten curd one spoon at a time to make a firm dough.

Divide the dough in equal parts and roll it in your palms to make a cylindrical shape.  You can make it as thin or thick but I have noticed that the thicker ones don’t cook well from the center when boiled.

Making perfect gatta is a bit tricky at times but you’ll get used to it.

Now take a deep large pan and boil enough water. Once the water boils slowly dunk the gatta in it. You can go about doing some other stuff while they cook in the boiling water. It takes a lot of time. Keep checking in between and the moment gatttas rise up and start floating take them out in a plate to cook. Throw away the water.

Once they cool, cut them into 1 inch long pieces.

Now  to make the curry :

Blend the yogurt and add the powdered masalas and salt in it. Remember that you had added salt in the gattas too. Mix well. Roast the besan and allow it t cool. Now, make a paste with  2 tbsp of buttermilk and add to the curd. DO NOT add more than 1-2 tbs of besan or it will become kadhi. You can omit besan too. I use it just to make sure that the curd doesn’t curdle.

Heat a wok or a kadhayi and put ghee in it.  when the ghee melts, add hing and cumin seeds. When they crackle , add red and green chili, stir and add ginger and garlic. Saute and add the onions. Let the onions brown a little then turn off the gas. Add the curd mixture and give it a nice stir.

Put tit back on flame and keep stirring on low medium heat till the ghee separates from the masala.

Slowly add warm water to make a curry till you get desired consistency. The gravy will thicken once you add gattas so keep that it mind.

Adjust salt and spices to your liking at this point.

Let the curry boil for sometime and then dip in the gatta pieces.

Let it cook for about 5-10 minutes and then garnish it with fresh coriander leaves.

Eat it hot with bajra roti or phulka smeared with ghee. It makes for one hell of a satiating meal.

 

 

 

 

 

 

Recipe – Gatte Ki Sabzi (Chickpea Flour Dumpling Curry)


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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)

Method 

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.

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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.

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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.)

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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.