Tender chickpea flour dumplings simmered in a tangy, spicy yogurt gravy. This classic Rajasthani curry is a flavorful vegetarian dish that pairs perfectly with roti or rice.
Prep20 min
Cook30 min
Servings4
Serving size: 1 serving
300cal
12gprotein
32gcarbs
15g
Ingredients
1.5 cup Besan (Also known as gram flour)
1.25 cup Curd (Whisked well, divided use (2 tbsp for gatte, 1 cup for gravy))
3 tbsp Ghee (Divided use (1 tbsp for gatte, 2 tbsp for gravy))
A rustic and wholesome multi-grain flatbread from Rajasthan, made with a blend of wheat, sorghum, and chickpea flours. Spiced with cumin, chili, and fresh herbs, it's a nutritious and flavorful bread perfect with dal, curry, or a spicy garlic chutney.
A vibrant twist on classic egg salad! Creamy boiled eggs meet crunchy onions, juicy tomatoes, and a zesty kick of chaat masala. Perfect for a quick lunch, in a sandwich, or as a protein-packed side dish.
About Gatte ki Sabzi, Bejar ki Roti and Indian Egg Salad
Melt-in-mouth Gatte ki Sabzi with fiber-rich Bejar Roti and protein-packed egg salad – an energy-giving, wholesome meal!
This marwari dish is perfect for lunch. With 808.19 calories and 33.82g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Hing (Asafoetida)
0.75 tsp Turmeric Powder (Divided use (0.25 tsp for gatte, 0.5 tsp for gravy))
1.5 tsp Red Chili Powder (Adjust to taste, divided use (0.5 tsp for gatte, 1 tsp for gravy))
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1.5 tsp Salt (Adjust to taste, divided use)
1 pinch Baking Soda (Optional, for softer gatte)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
4 cup Water (For boiling gatte, to be reserved for gravy)
Instructions
1
Prepare the Gatte 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, 0.75 tsp salt, and a pinch of baking soda. Mix the dry ingredients well.
Add 2 tbsp of curd and 1 tbsp of ghee. Rub the mixture with your fingertips until it resembles coarse breadcrumbs.
Add 2-3 tbsp of warm water, one tablespoon at a time, and knead into a firm, smooth dough. Do not over-knead. The dough should not be sticky.
Divide the dough into 4-5 equal portions. Roll each portion between your palms into a smooth log, about 1/2-inch thick.
2
Boil the Gatte
In a wide pot, bring 4 cups of water to a rolling boil.
Carefully slide the prepared dough logs into the boiling water. Cook on medium-high heat for 12-15 minutes.
The gatte are cooked when they float to the top and develop small blisters on their surface.
Using a slotted spoon, remove the cooked gatte and place them on a plate to cool. IMPORTANT: Do not discard the cooking water; reserve it for the gravy.
3
Prepare the Gravy Base
Once the gatte have cooled for about 10 minutes, cut them into 1/2-inch thick roundels. Set aside.
In a separate bowl, whisk 1 cup of curd until completely smooth. Add 1.5 tsp coriander powder, 1 tsp red chili powder, and 0.5 tsp turmeric powder to the curd. Whisk again to form a lump-free, spiced yogurt mixture.
4
Temper and Sauté Aromatics
Heat the remaining 2 tbsp of ghee in a kadai or heavy-bottomed pan over medium heat.
Add 1 tsp jeera and let them splutter. Add 0.25 tsp hing and sauté for a few seconds.
Add the finely chopped onion and cook until it turns soft and golden brown, which should take about 6-7 minutes.
Add 1 tsp ginger-garlic paste and the slit green chilies. Sauté for another minute until the raw aroma disappears.
5
Build and Simmer the Gravy
Add the tomato puree and cook for 4-5 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
Reduce the heat to the absolute minimum. Slowly pour in the spiced yogurt mixture, stirring continuously and vigorously to prevent it from curdling.
Continue stirring and cook on low heat for 2-3 minutes until the gravy thickens slightly.
Gradually add 1.5 to 2 cups of the reserved gatte cooking water and the remaining 0.75 tsp salt. Stir well to combine.
Increase the heat to medium and bring the gravy to a gentle simmer. Let it cook for 5-7 minutes until it reaches your desired consistency.
6
Finish and Serve
Add the cut gatte pieces to the simmering gravy. Gently stir and let it cook for another 5 minutes, allowing the gatte to absorb the flavors.
Sprinkle 0.5 tsp garam masala and 2 tbsp chopped coriander leaves over the curry. Give it a final gentle stir.
Turn off the heat and let the sabzi rest for 5-10 minutes before serving. This allows the flavors to meld beautifully.
Serve hot with roti, paratha, or steamed rice.
336cal
8gprotein
44gcarbs
15gfat
Ingredients
1 cup Whole Wheat Flour (Also known as Atta)
0.5 cup Sorghum Flour (Also known as Jowar Atta)
0.5 cup Gram Flour (Also known as Besan)
1 medium Red Onion (Finely chopped)
2 pieces Green Chili (Finely chopped, adjust to taste)
1 inch Ginger (Freshly grated)
2 tbsp Coriander Leaves (Freshly chopped)
1 tsp Cumin Seeds
0.25 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to taste)
1 tsp Salt (Adjust to taste)
4 tbsp Ghee (1 tbsp for dough, 3 tbsp for cooking)
1 cup Warm Water (Use as needed for kneading)
Instructions
1
Prepare the Flour Mixture
In a large mixing bowl (parat), combine the whole wheat flour, sorghum flour, and gram flour. Whisk them together to ensure they are well mixed.
Add the dry spices: cumin seeds, turmeric powder, red chili powder, and salt. Mix again.
2
Knead the Dough
Add the finely chopped onion, green chili, grated ginger, and fresh coriander leaves to the flour mixture. Use your hands to incorporate them evenly.
Add 1 tablespoon of ghee to the mixture. Rub it in with your fingertips until it resembles coarse breadcrumbs. This process, called 'moyan', makes the roti softer.
Gradually add warm water, a little at a time, and knead to form a firm but pliable dough. The dough should not be too soft or sticky. Avoid over-kneading.
Do not rest this dough for a long time. Proceed to make the rotis within 5-10 minutes, as the onions will release water and make the dough sticky.
3
Shape and Roll the Rotis
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dust it lightly with dry whole wheat flour.
2 medium roma tomatoes (deseeded and finely chopped)
2 count green chili (finely chopped, adjust to taste)
0.25 cup fresh coriander leaves (chopped)
2 tbsp lemon juice (freshly squeezed)
1 tsp chaat masala
0.5 tsp black pepper (freshly ground)
0.75 tsp salt (or to taste)
Instructions
1
Boil the eggs. Place the eggs in a single layer in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes to cook through.
2
Cool the eggs. After 10-12 minutes, carefully drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for at least 5 minutes. This stops the cooking process and makes them easier to peel.
3
Prepare the vegetables. While the eggs are cooking and cooling, finely chop the red onion, deseeded roma tomatoes, green chilies, and fresh coriander leaves. Place them in a large mixing bowl.
4
Chop the eggs. Once cooled, peel the hard-boiled eggs. Roughly chop them into bite-sized pieces and add them to the mixing bowl with the vegetables.
5
Combine and season. To the bowl, add the chaat masala, black pepper, salt, and freshly squeezed lemon juice. Gently fold all the ingredients together with a spoon until just combined. Avoid over-mixing to keep the egg chunks intact.
6
Serve. For the best flavor, let the salad chill in the refrigerator for 15-20 minutes before serving. Serve as a sandwich filling, in a wrap, with crackers, or as a side dish.
Place it on a rolling board and gently roll it into a circle about 5-6 inches in diameter. These rotis should be slightly thicker than regular chapatis to prevent tearing.
If the edges crack, gently press them back together. You can also pat the dough with your palms to shape it.
4
Cook the Rotis
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles appear on the surface.
Flip the roti using tongs. Cook the other side for about 1-1.5 minutes until light brown spots appear.
Flip it again. Drizzle about 1/2 teaspoon of ghee on the top surface and spread it evenly with a spatula.
Flip once more, apply ghee to the other side, and gently press the roti with the spatula, especially around the edges, to ensure it cooks through evenly.
Cook until both sides are golden brown and crisp. Repeat the process for all the remaining dough balls.
5
Serve
Serve the Bejar ki Roti immediately while hot. It pairs wonderfully with Rajasthani gatte ki sabzi, lehsun ki chutney (garlic chutney), dal, or a dollop of white butter.
