Authentic Gatte ki Sabji

Authentic Latte Ki Sabji – A Rajasthani Dish which is high on spice, tangy and bursting with flavours…

Gatte ki sabzi or Gatta curry is a very popular and traditional curry from Rajasthan. Its prepared with gram flour (besan) as the base ingredient.

Rajasthan is a desert state in India, so they have scarcity of fresh fruits and vegetables, hence their diet has more of flours, grains and pulses. Due to this Rajasthani food has become its own unique cuisine, resulting in many exquisite dishes which are now loved all around the world. Rajasthani gatte ki sabji is one such authentic dish.

Gatta refers to spiced gram flour dumplings which are boiled in water, sliced and added in a spicy yogurt based gravy. This dish take a bit of time to prepare as it is made in two step. First you have to make the gram flour dumplings (gatta), by a dough with gram flour and spices and then steaming them to make the dumplings detailed step by step pictures and instructions are given below. I like to fry the steamed gattas before adding in the curry as they absorb the spices and flavours better and also do not break when you stir them in the curry, you can skip the frying, this totally depends on personal choice. The second step is making the curry which forms the based for this dish.

Making Gatte ki Sabji does take some time, but what you get after the effort and time is a rich, spicy, delectable curry which you can relish with parathas or steamed rice.

This curry is a main course dish, but the steamed and fried gattas are also used to make gatta ka pulao.

Step by Step pictures of making Authentic Gatte Ki Sabji:

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Helpful Tips and Tricks to Make Authentic Gatte ki Sabji:

• Please use full fat curd. Homemade curd is the best. Do not use curd made from low fat milk or toned milk.
• Gram flour takes a bit of time to absorb water so when kneading the dough add a tbsp of water and keep it aside for 5 minutes. Then knead the dough with a bit of oil in your hands until its smooth and shiny.
• Make sure the water at boiling temperature when you add the gatta’s, and make sure it stays at boiling temperature though out.
• Always mix the spices in the yogurt, or else the yogurt might split when you add to the curry which will change the texture and look of the curry.
• Onions can be skipped in the recipe. 
• Add water as required depending on the consistency of the gravy you want.
• This gatte ki sabzi recipe is spicy. For less spicy taste, reduce the chilli accordingly.
• Gatte can be made a day before also and then added to the gravy. Keep the gatte in fridge if making a day before.

Looking for more Indian Curry Recipe. Here are few of our Favourites:

1. Fresh Fenugreek Salad with Mango
2. Punjabi Maa Ki Dal/Langar Wali Dal
3. Easy Palak Paneer Recipe
4. Easy Authentic Chana Dal Fritters Recipe

If you tried this recipe or any other recipe on our blog let us know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!!

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Authentic Gatte ki Sabji

Serves: 4 Prep Time: 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

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Ingredients

For Gatte: 

• 1 cup gram flour (besan)
• 1/4 tsp fennel seeds (saunf), slightly crushed
• 1/4 tsp carom seeds (ajwain), slightly crushed
• 1/4 tsp coriander seeds, slightly crushed
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder
• 3/4 tsp salt
• 1 tbsp chilli ginger paste
• 1 tbsp coriander leaves, chopped
• 1 tbsp ghee
• 3 tbsp yoghurt, strained
• 1 tbsp oil
• 1 litre water for boiling

For Gravy:

• 2 red onions, grated
• 2 tomatoes
• 2 green chillies
• 1/2 inch ginger
• 1/3 cup yoghurt
• 1 tsp red chilli powder
• 2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/2 tsp roasted Kasturi methi
• 1 tsp salt
• 1/4 tsp cumin seeds
• 1/4 tsp fennel seeds
• 1 bay leaf
• 1 black cardamom 
• 2 tbsp ghee 
• Pinch of asafoetida (hing)

method

1. In a bowl add the gram flour, fennel, coriander seeds, carom seeds, salt, turmeric and chilli powder. Now add 1 tbsp ghee and 1/2 tbsp of oil. Mix well. Add the 3 tbsp of yoghurt and begin to knead. Add 1 tbsp of water and knead until the water has been absorbed by the gram flour. Take the remaining 1/2 tbsp of oil and knead until you get a semi soft dough. 
2. Take a litre of water in a pan and bring to a boil.
3. Divide the dough into 5-6 equal parts. Roll each part into a smooth ball. Now with your fingers, roll each dough ball into a long cylindrical shape. 
4. Then gently place them in the hot boiling water. Let them boil for 8-10 minutes. 
5. To know when gatte are cooked, the gatte pieces will float on the top and you'll see bubbles on them. Gently remove them with a slotted spoon, and place on a chopping board to cool down. Do not discard the water. 
6. Cut them into 1/2" chunks. Then heat oil in a non-stick pan and shallow fry the gatte on a medium flame until golden brown. 
7. Take 2 tomatoes, green chillies and ginger and grind to a paste. Keep aside.
8. In a small bowl take 1/3 cup of yoghurt, add the turmeric, chilli powder, coriander powder and Kasturi methi. Mix well and keep aside. 
9. In a heavy bottomed pan heat ghee. Add the cumin and fennel seeds. Add the asafoetida, bay leaf and cardamom. Sauté for 20 seconds.
10. Now add the grated onions and cook until they are golden browned. Add the the tomato paste and salt. Sauté until the oil separates.
11. Add the yoghurt mix and stir until the oil separates again. Now add 2/3 of the reserve water into the mixture and bring to a boil over a medium flame. 
12. When the gravy becomes semi thick add the fried gatte. Mix well Cover and cook for 5-10 mounted on a low heat. 
13. Stir lightly. Taste and adjust the seasonings. Garnish with fresh chopped coriander leaves. Serve hot with Millet roti or shawl. 

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