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Rajasthani Gatte Ki Sabzi | Besan Gatta Sabzi +Video

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Gatte ki Sabzi- Steamed Gram Flour dumplings cooked in a flavourful yogurt curry- a specialty of Rajasthan

Gatte ki sabzi or Gatta curry is a very popular and traditional curry from Rajasthan .Rajasthan is a dry climate state and so they have less availability of fresh vegetables hence they use flours, grains and pulses mostly in their cooking.

Gatta curry is made with gram flour dumplings boiled in water, sliced and added in a spicy yoghurt curry, some like to fry the steamed gattas before adding in the curry, this depends on personal choice.

This Gatte ki sabzi is a main course dish but the steamed and fried gattas can also be served as a snack OR be used to make gatta pulao. This curry is usually served with roti, paratha or steamed rice.

If you are looking for more Rajasthani recipes then do try these –

rajasthani-gatta -curry

 

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rajasthani-gatta -curry
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4.09 from 12 votes

Rajasthani Gatta Curry Recipe

Gatte ki sabzi-Steamed gram flour dumplings cooked in a flavorful yogurt curry a specialty of Rajasthan

Prep Time10 minutes
Cook Time28 minutes
Total Time20 minutes
Course: Main Course, sabzi
Cuisine: Rajasthani cuisine
Keyword: gatta, gatta curry, gatte ki sabzi
Servings: 4 people
Calories: 451kcal
Author: Anjana Chaturvedi

Ingredients

For Making Gatta



    • 1.5 cup Gram flour / Besan
    • 2 tbsp Yogurt / Dahi
    • 3 tbsp Cooking Oil
    • Pinch Asafoetida / Hing powder
    • pinch Baking Soda
    • 1 tsp Fennel Seeds / Saunf
    • 1 tsp Coriander Seeds / Sabut Dhaniya
    • 1/4 tsp Carom Seeds / Ajwain
    • 1 tsp Red Chilli powder / Laal mirch powder
    • 2 tbsp Dried Fenugreek / Kasoori Methi optional
    • 1 tsp Salt

    For The Gravy



      • 1.5 cup Yogurt / Dahi
      • 2 Green Chillies / Hari Mirch
      • 1/2 tsp Ginger / Adrak
      • 1 tsp Coriander Powder / Dhaniya Powder
      • 1/2 tsp Turmeric Powder / Haldi Powder
      • 1/4 tsp Garam Masala Powder
      • 1 tsp Salt

      Tempering/ Tadka


        • 3 tbsp Refined Oil
        • 1 tsp Cumin Seeds / Sabut Jeera
        • 1/4 tsp Fenugreek Seeds / Methidana
        • 2 Cloves / Lavang
        • 1 Bay Leaves / Tej Patta
        • 1/4 tsp Asafoetida / Hing powder
        • 2 Dried Red Chilli, Whole

        Instructions

        How To Make Gatta

        • Coarsely crush coriander and  fennel seeds .(to add in the gatta dough)



        • In a bowl add gram flour,crushed seeds and all the ingredients listed for making gattas

        • You can also add some chopped fresh methi/ kasoori methi or dried mint in the dough
        • Mix and make a medium soft dough,add some more yoghurt if needed.

        • Make 6 balls from the dough and roll them to make long and medium thick rolls.

        • Boil 2.5 glasses of water in a pan ,when it start boiling then add the rolls in it.Boil for around 5-7 minutes ,they will float on top of water when done.



        • Take out boiled gatta's from the pan and let them cool down for 5 minutes.don’t throw the water, you will need this to add in the gravy.

        • Slice into medium size pieces and keep aside. You can also fry these gatta's if you wish.

        How To Make the Gravy

        • Mix turmeric,coriander and chili powder with 2 tbsp of water and keep aside.(A)

        • Heat oil in a pan and add cumin,fenugreek,asafoetida ,cloves , bay leaves and the dried whole chilies

        • When cumin become golden then add the spice mixture(A) and stir for few seconds.

        • Remove the pan from heat and add whisked yoghurt and stir for a while ,now put the pan on fire and saute for a minute.

        • Now add approx. 1 cup water(in which you have boiled the gattas) and cook for some time,keep stirring the gravy

        • When gravy start boiling add the sliced gatta's after 2 minutes.

        • Simmer for 3-5 minutes.add garam masala and fresh coriander.Serve hot.

        • Serving suggestions-serve with bajra or wheat flour roti, parathas ,poori ,steamed rice or Khichdi

        Notes

        My Tips-
        1. Don’t throw the left over water in which you have boiled the gattas, as the cooked curry may thicken after some time so you can add this water to adjust the consistency.
        2.  You can add chopped fresh fenugreek leaves /Kasori Methi or dried mint in the gatta dough
        3. You can use these gatta's for making gatta pulao, fry them before adding in the pulao

        Nutrition

        Serving: 75g | Calories: 451kcal | Carbohydrates: 36g | Protein: 15g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 1326mg | Potassium: 662mg | Fiber: 7g | Sugar: 12g | Vitamin A: 491IU | Vitamin C: 36mg | Calcium: 169mg | Iron: 3mg

        Comments

        2. ANNE says

          I am french but cook indian tasting; I was 4 time in India. in Rajasthan, I taste Gatta curry for the first time ; wonderful!! so, since my travel in Rajasthan 4 years ago, I do sometimes gatta curry. Your recipe is wonderful, thanks!!
          I love your country and cook!! BE proud!!!

        7. Priya says

          Seriously i never had a chance to taste this curry, hope a day i'll be making myself at home..Beautiful curry.

        10. Meena B says

          wonderful we call it besan ka saag but with variations i guess

          this looks absolute yummy

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