A creative twist on the classic Rajasthani Gatte ki Sabzi. Soft, protein-rich dumplings made with chickpea flour and eggs are simmered in a tangy, spicy yogurt-based curry. A hearty and unique main course.
A rustic, gluten-free flatbread from Rajasthan, made from pearl millet flour. It has a nutty, earthy flavor and a slightly coarse texture, perfect for pairing with spicy curries or simply with a dollop of ghee and jaggery.
Perfectly spiced Besan Gatta curry with egg and fiber-rich Bajra Roti. A hearty, energy-giving meal!
This rajasthani dish is perfect for lunch. With 673.58 calories and 22.26g of protein per serving, it's a high-fiber option for your meal plan.
fat
1.5 tsp Ginger-Garlic Paste
2 pcs Green Chili (Slit lengthwise)
1 cup Tomato Puree (From 2 medium tomatoes)
1 cup Curd (Plain, full-fat, whisked well)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Kasuri Methi
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
2 cup Water (For the gravy, preferably reserved from boiling gattas)
Instructions
1
Prepare the Gatta Dough
In a mixing bowl, combine 1.5 cups besan, 2 large eggs, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, ajwain, hing, 0.5 tsp salt, and 1 tbsp of oil.
Mix thoroughly and knead into a firm, smooth, and non-sticky dough. The moisture from the eggs should be sufficient; do not add water.
Divide the dough into 4 equal portions. Roll each portion between your palms into a smooth, cylindrical log about 3/4-inch thick.
2
Boil and Slice the Gattas
Bring 5-6 cups of water to a rolling boil in a wide pot.
Carefully slide the gatta logs into the boiling water. Cook for 12-15 minutes.
The gattas are cooked when they float to the top and develop small bubbles on their surface. They should feel firm to the touch.
Using a slotted spoon, remove the gattas and place them on a plate to cool for 5-7 minutes. IMPORTANT: Reserve the cooking water for the gravy.
Once slightly cooled, slice the logs into 1/2-inch thick rounds and set aside.
3
Prepare the Gravy Base
Heat the remaining 3 tbsp of oil in a kadai or heavy-bottomed pan over medium heat.
Add the cumin seeds and let them splutter for 30 seconds.
Add the finely chopped onions and sauté for 7-8 minutes until they turn soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Add the tomato puree, mix well, and cook for 5-6 minutes, until the mixture thickens and you see oil separating at the edges.
4
Incorporate the Yogurt Mixture
While the tomato base cooks, prepare the yogurt mixture. In a separate bowl, whisk the curd until smooth. Add 1 tbsp besan, 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Whisk again to form a smooth, lump-free paste.
Reduce the heat of the pan to the lowest setting. Slowly pour the yogurt mixture into the pan, stirring continuously and vigorously to prevent it from curdling.
Continue to cook on low heat, stirring constantly, for 3-4 minutes until the mixture thickens and oil begins to shimmer on the surface.
5
Simmer the Curry
Gradually pour in 2 cups of the reserved gatta cooking water and add 1 tsp of salt. Stir well to combine.
Increase the heat to medium and bring the gravy to a gentle boil.
Add the sliced egg gattas to the gravy. Stir gently.
Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes. This allows the gattas to soften and absorb the flavors.
6
Finish and Serve
Turn off the heat. Crush the kasuri methi between your palms and sprinkle it over the curry, along with the garam masala.
Garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving.
Serve hot with chapati, paratha, or steamed rice.
276cal
7gprotein
42gcarbs
9gfat
Ingredients
2 cup Bajra Flour (Also known as pearl millet flour)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed, the amount may vary)
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine the 2 cups of bajra flour and 0.5 tsp of salt. Mix well.
Gradually add warm water, a little at a time, and start gathering the flour to form a shaggy dough.
Once the flour comes together, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes. This process is crucial for a smooth, crack-free roti.
The final dough should be soft, smooth, and pliable, similar to the consistency of chapati dough. It should not be sticky or too stiff.
Cover the dough with a damp cloth and let it rest for 15 minutes. Do not rest it for too long as it can become dry.
2
Shape the Rotis
After resting, knead the dough again for one minute.
Divide the dough into 8 equal portions and roll them into smooth, crack-free balls.
Take one ball of dough. Dust your palms with a little dry bajra flour.
Gently flatten the ball and start patting it between your palms, rotating it as you go, to form a thin disc of about 4-5 inches in diameter. This is the traditional method.
For an easier method, place a dough ball on a piece of parchment paper or a plastic sheet. Flatten it slightly, cover with another sheet, and use a rolling pin to gently roll it into a 4-5 inch circle of about 1/4 inch thickness.
3
Cook the Rotis
Heat a cast-iron or earthen tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully lift the rolled roti and place it on the hot tawa.
Cook for about 45-60 seconds on the first side, or until you see small bubbles and the color changes slightly.
Flip the roti using tongs and cook the other side for about a minute until light brown spots appear.
For a soft, puffed roti, you can now place it directly on a low open flame using tongs. It will puff up in seconds. Flip to cook both sides evenly. Alternatively, press the roti gently on the tawa with a folded kitchen towel to help it puff up.
Repeat the process for all the remaining dough balls.
4
Serve
Once cooked, remove the roti from the heat and immediately brush it generously with ghee.
Serve the hot Bajra Roti with Rajasthani curries like Gatte ki Sabzi, dal, or simply with a dollop of white butter (makhan) and a piece of jaggery (gur).
