Gatte ki Subzi, a famous Rajasthani Curry made with steamed chickpea flour dumplings in spicy yogurt curry. Best enjoyed with jeera rice or fresh hot chapatis or paranthas.
It is an everyday curry that can be served for lunch or dinner and also made on special occassions. Making the curry with gatte is very easy. The only time it takes is to make gatte. For some it may seem a tricky task, as gatte can get hard. But if you follow few simple tricks then we get soft gatte that can be relsished in curry or pulao. Here I am presenting the no-onion no-garlic version, that can be made on festivals when we restrict or make for guests who avoid onion and garlic.
What are Gatte
Gatte are steamed and then shallow fried(optional), dumpings made with besan/chickpea flour. The key to get soft gatte is to knead a soft dough and steam gatte well . Gatte are cooked in boiling water, cooled down and then cut into pieces. You can shallow fry gatte before adding to curry or add dierectly. Also, if you are making gatte ahead of time then steam gatte for a while before adding to the curry. Checkout another popular Rajasthani recipe with gatte… Gatte Ka Pulao.
To make spicy yogurt curry, use a sour yogurt/khatta dahi(curd). Add besan/chickpea folour along with other spices. Making puree with or without tomatoes, onion and garlic depends upon one’s preferences. Many people skip onion and garlic when making on festive occassions . The curry gets it’s authentic flavour from the whole spices like bay leaves, black cardamoms (badi eliachi) and cloves.
First step is to make Gatte. After the gatte are ready, we need to add these to the curry. Add gatte while the curry is cooking. If you want to add tomato puree you can add around 1/2 cup after adding yogurt mix.
Let’s see in detailed the ingredients and how I make Gatte Ki Subzi
Gatte Ki Subzi
- 1 Cup Besan/Chickpea Flour
- 3 tbsp Yogurt/Curd
- 1 tbsp Cream
- 1/4 tsp Ajwain/Caraway Seeds
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Coriander Powder
- 1/4 tsp Baking Soda
- 1 tsp Salt or as per taste
To make Curry
- 1 Cup Yogurt
- 2 tbsp Besan/Chickpea Flour
- 1 tsp Ginger and green Chilli Paste
- 1/2 tsp Cumin Seeds/Jeera
- 3-4 Cloves
- 1 Bay Leaf
- 1 Small Cinnamon Stick
- 1 Black Cardamom
- 3 tbsp Oil
- Salt to taste
- Mix all the ingredients and make a soft dough. Add more yogurt/cream if you you feel the dough is not soft. Do not add water.
- Lightly oil the palms and roll out the dough in the form of cylinders as shown in the pic below.
- Boil 4-5 cups of water in a pan, when the water comes to roaring boil, add gatte to it.
- Boil for 10-15 minutes in it. Let it cool and cut into 1/2" pieces.
- In a pan take oil, when the oil is hot enough, fry gatte till light brown, take out and keep aside. this step is optional and you can add gatte direclty to curry.
To make Curry/Gravy
- Mix together yogurt, besan, add around 1 cup water, slowly mixing the flour. Take care no lumps are formed. If you get lumps, seice the mixture.
- Heat oil in a pan/kadhai. Add cumin seeds. When the seeds crackle, add the whole spices and fry for few seconds.
- Add the yogurt mixture and keep on stirring it till it boils.
- Cook it for few minutes. Add gatte and cook for another few minutes. Add water to adjust the consistency. Do nit boil gatte for too long as thesewill become hard.
- Garnish with finely chopped fresh coriander leaves and serve hot with chapatis/paranthas or jeera rice.
Making Gatte Curry
Do make this spciy and flavorful curry and let me know your feedback. I served it with Jeera Rice and Ajwain Paranthas.
Linking to Blogging Marathon#101 for the month of June for Week 1 Day 3 where the theme for first week is Cook with Chickpea flour.
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