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Gatte ki sabji recipe with step by step picture and video recipe. Gatte ki sabji is a popular gravy based dish from the Rajasthani cuisine. Gatta are gram flour (besan) roundels which are added to a curd based gravy. There are many variations of making Rajasthani gatte ki sabzi. 

With curd or without curd this curry is a super delicious and rich and goes perfectly with any Indian meal. I often make this curry when I am running out of vegetables or when I wanted to make something exotic for my guests. I make guttas in very different ways Punjabi gutte.  

Rajasthani gatte

For Onion And Garlic Gravy Of Gatta Curry:

In another version of gutta curry we use onion and garlic. For onion and garlic version of gatte ki sabji recipe, I add onions with lots of garlic and ginger. If you want a really good and rich curry then add both onion and garlic. In-fact, onions and garlic can also be skipped. In the absence of onions and garlic, the end result would be a gatte ki kadhi, where the gravy or sauce would be like a kadhi.

What is Gatta Curry?

It is a very toothsome spicy curry. This recipe includes a dumpling made of gram flour; boiled & fried (optional) preparation in a rich onion, yoghurt gravy. This customary Rajasthani recipe goes well with bati, Rice or even plain chapatti. However, you can enjoy these spicy mouth-melting dumplings whenever you wish.

I am sure you would like to know more about rajasthani cuisine I had shared few recipes in my previous posts like

Finally, before you jump to the recipe I would like to suggest few more related recipes to you :

Directions

  • In a bowl take half cup curd and add garlic paste, ginger paste, green chilli, red chilli powder, turmeric powder, salt and coriander powder and mix well.

    Tandoori Arbi
  • Take a pan and add oil and heat it up and add cumin seeds and let it sputter, then add curd mixture in pan.
  • Cook the mixture until oil separates. Later add gatta and water in pan and heat for 15-20 minutes gatta
  • Garnish the gravy prepared with finely chopped coriander leaf and serve hot.gatte

RECIPE:

CHICKPEA FLOUR DUMPLINGS IN YOGURT GRAVY ‘ GATTE KI SABJI’

Recipe by MINAL SHARMACourse: MainCuisine: Indian, RajasthaniDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

176

kcal

Ingredients

  • For Besan Gattas:
  • besan(chickpea flour)………1 cup

  • oil……………2 tsp

  • kasoori methi /dried fenugreek leaves…..2 tsp

  • Asafoetida…………..1/4 tsp

  • garam masala / hot spices……1/2 tsp

  • turmeric ………….1/4 tsp

  • red chilly powder..1/4 tsp

  • ginger garlic paste..1 tsp

  • salt as per taste

  • For Gravy-
  • onion…….2 finely chopped

  • garlic paste…..2 tsp

  • curd……..1 cup

  • cumin seeds…..1 tsp

  • carom seeds….1/2 tsp

  • Kashmiri mirch powder/ Kashmiri red chilli powder ….1/2 tsp

  • turmeric ………………1/2 tsp

  • coriander powder……..1/2 tsp

  • salt as per taste

  • ghee/clarify butter ………2 tbsp

Directions

  • Mix all the ingredients for gattas
  • knead well to make a dough
  • make 4 long rolls out of it
  • take a vessel and filled half with water now put this vessel on fire
  • add gatta rolls in this hot water and boil till gatta start floating on water stir    just once
  • take it out and reserve water for gravy
  • cut gatta vertically in small pieces keep aside.
  • For Gravy-
  • Put the vessel on fire heat ghee in it
  • Add cumin and carom seeds in it
  • Put onion, ginger garlic paste and green chilly in it stir till golden in colour
  • Beat curd and mix all dry * masalas in it except salt
  • Add this curd mix in vessel cook till ghee separates
  • Add gattas in it and mix well now add salt and water in it bring it to boil
  • Cook till gravy turn thick and oil separate
  • garnish with green coriander and serve hot
  • **MASALA IS A MIXTURE OF ALL THE SPICES IN INDIA**

Recipe Video

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