Tender chickpea flour dumplings, steamed and then pan-fried with aromatic Rajasthani spices. This dry sabzi offers a unique, savory flavor and delightful texture, perfect with rotis.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving
284cal
9gprotein
27gcarbs
16g
Ingredients
1.5 cup Besan (Also known as gram flour)
3 tbsp Curd (Whisked until smooth)
4 tbsp Ghee (Divided use: 1 tbsp for dough, 3 tbsp for frying)
0.5 tsp Ajwain (Carom seeds)
0.5 tsp Turmeric Powder (Divided use: 0.25 tsp for dough, 0.25 tsp for masala)
1 tsp Red Chili Powder (Divided use: 0.5 tsp for dough, 0.5 tsp for masala)
0.5 tsp Hing (Asafoetida, divided use: 0.25 tsp for dough, 0.25 tsp for masala)
1.25 tsp Salt (Divided use: 0.75 tsp for dough, 0.5 tsp for masala, or to taste)
This rajasthani dish is perfect for snack. With 283.75 calories and 9.08g of protein per serving, it's a low-calorie option for your meal plan.
fat
0.5 tsp Mustard Seeds (Also known as Rai)
0.5 tsp Cumin Seeds (Also known as Jeera)
1 medium Onion (Finely chopped)
1 tsp Ginger-Garlic Paste
1 piece Green Chili (Slit lengthwise or chopped)
1 tsp Coriander Powder
0.5 tsp Amchur Powder (Dry mango powder)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Gatta Dough
In a mixing bowl, combine 1.5 cups besan, 0.5 tsp ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.25 tsp hing, and 0.75 tsp salt. Mix the dry ingredients thoroughly.
Add 3 tbsp whisked curd and 1 tbsp of ghee to the dry mixture. Use your fingertips to rub the ghee and curd into the flour until it resembles coarse breadcrumbs.
Gradually add 1-2 tablespoons of warm water, kneading to form a firm, smooth, and non-sticky dough. Do not over-knead.
Cover the dough and let it rest for 10 minutes.
2
Shape and Boil the Gattas
While the dough rests, bring 4-5 cups of water to a rolling boil in a wide pot.
Divide the rested dough into 4-5 equal portions. Roll each portion between your palms into a smooth log about 1/2-inch thick.
Carefully slide the dough logs into the boiling water. Cook on medium-high heat for 12-15 minutes.
The gattas are cooked when they float to the top and develop small bubbles on their surface. To confirm, you can remove one and cut it; it should be cooked through without any raw dough inside.
3
Slice the Gattas
Using a slotted spoon, remove the cooked gattas from the water and place them on a plate. Reserve the cooking water (gatta stock) for making curries or kneading dough.
Allow the gattas to cool for 5-10 minutes. This helps them firm up and prevents crumbling.
Once slightly cooled, slice the logs into 1/4-inch thick roundels.
4
Prepare the Masala and Fry
Heat the remaining 3 tbsp of ghee in a kadai or pan over medium heat.
Add 0.5 tsp mustard seeds and 0.5 tsp cumin seeds. Once they begin to crackle, add the remaining 0.25 tsp hing.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add 1 tsp ginger-garlic paste and the green chili. Sauté for another minute until the raw aroma disappears.
Lower the heat and add the spice powders: remaining 0.25 tsp turmeric powder, remaining 0.5 tsp red chili powder, and 1 tsp coriander powder. Stir for 30 seconds.
Immediately add the sliced gattas to the pan. Add the remaining 0.5 tsp salt.
5
Finish and Serve
Gently toss the gattas to coat them evenly with the masala. Sauté for 4-5 minutes, allowing the gattas to absorb the flavors and become slightly crisp on the edges.
Turn off the heat. Sprinkle 0.5 tsp amchur powder and 2 tbsp chopped coriander leaves over the gattas. Give it a final mix.
Serve hot with phulka, roti, or as a side dish with dal and rice.