Gatte ki Sabzi (Chickpea Dumplings in Yogurt Gravy)

Gatte Ki Sabzi is a delicacy from the North Western state of India, Rajasthan. It is made from chickpea flour dumplings in a tangy tomato-yogurt gravy. I like to boil the dumplings and use them for this. Some people also fry the dumplings but I feel the boiled version is healthier and the dumplings are softer that way.

This is best had with rice, baatis or even chapattis. Do try this version and I am sure you will fall in love with it and make it again and again.

PREPARATION TIME: 15 minutes
COOKING TIME: 45 minutes
SERVINGS: 4
DIFFICULTY SCALE: Medium

Gatte-ki-sabzi
Gatte-ki-sabzi

INGREDIENTS:  

For the dumplings:

  1. Chickpea flour or besan – ¾ cups
  2. Carom seeds – ½ teaspoon
  3. Cumin seeds – ½ teaspoon
  4. Dried Fenugreek leaves or kasuri methi – 1 teaspoon
  5. Red Chilli powder – ½ teaspoon
  6. Fennel Seeds – ½ teaspoon
  7. Corriander powder – 1 tablespoon
  8. Turmeric powder – 1 teaspoon
  9. Baking soda – ½ teaspoon
  10. Oil – 1.5 tablespoons
  11. Water – ½ cup, as required
  12. Salt – to taste

For the gravy:

  1. Onion – 1 medium, finely chopped
  2. Tomatoes – 2 medium, fine paste
  3. Yogurt – ½ cup
  4. Garlic pods – 2-3
  5. Ginger – 2 inch stick
  6. Turmeric Powder – 1 teaspoon
  7. Coriander Power – 1 tablespoon
  8. Cumin seeds – ½ teaspoon
  9. Dried Fenugreek leaves or kasuri methi – 1 teaspoon
  10. Green Chilli powder – 1 (you could add more depending on how hot you want it to be)
  11. Oil – 2 tablespoons, for tempering
  12. Salt – to taste
  13. Coriander Leaves – for garnish

RECIPE:

  1. Take a big bowl and add all the dry spices in it along with chickpea flour.
  2. Add oil and rub the chickpea flour with your fingers to mix all the oil properly.
  3. Add water in small quantities to make a soft dough. Remember the dough will be slightly sticky, so be careful with the amount of water you add.
  4. Drizzle oil on the dough and set it aside for about 15 minutes.
  5. In a big pan, bring water to boil.
  6. Roll the dough in small hotdog shaped rods.
  7. Raw_Gatte_rods
    Raw_Gatte_rods
  8. Add the pieces in hot boiling water.
  9. Let them cook for 4-5 minutes until they come on top and cook thoroughly.
  10. Gatte-boiling
    Gatte-boiling
  11. Remember not to crowd the pan. If there are more pieces, you could repeat the process in batches.
  12. Drain out excess water from the gattas or chickpea dumplings.
  13. Cut these rods with a knife. Each piece should be an about an inch in thickness.
  14. Gatte-pieces
    Gatte-pieces
  15. Save 1-2 cups of the water used to boil the gattas.
  16. In a heavy bottom pan, add some oil and heat it.
  17. Add cumin seeds to it and allow them to crackle.
  18. Then add finely chopped onions and allow them to caramelize. This will take 4-5 minutes on low flame.
  19. In a blender, puree two tomatoes, one green chili, 2 garlic pods, and a ginger stick.
  20. Add the mix to the caramelized onions and cook on low heat till the oil separates from the puree.
  21. Add turmeric and coriander powder and salt and mix well.
  22. Add the yogurt and allow it to cook for 2-3 minutes. Keep stirring continuously.
  23. Add the water saved from earlier (from boiling the gattas) and add about 1.2 cups of it and bring it to a boil.
  24. Add the dumplings/gattas and sprinkle some dried fenugreek leaves or kasuri methi.
  25. Let this cook for 3-4 minutes till the gravy starts to thicken up as well.
  26. Serve hot with baatis (baked flour cakes) or rice.

Love Daal Baati? Do try out recipe then.

Daal-Baati-Gatte-ki-sabzi
Daal-Baati-Gatte-ki-sabzi
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One Comment Add yours

  1. BornToGuide says:

    Gatte ki sabzi is healthy & yummy. Keep sharing more soulful food. Plz visit my blog and like it.

    Liked by 1 person

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