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 fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
A rustic and wholesome flatbread from Rajasthan, made with a blend of wheat, barley, and chickpea flours. Spiced with onions and chilies, it's perfect with dal or a simple vegetable curry.
About Gatte ki Sabzi, Masala Omelette and Bejar Roti
Homestyle Gatte ki Sabzi with a protein-packed omelette and wholesome Bejar Roti. Perfectly spiced, energy-giving!
This marwari dish is perfect for lunch. With 870.49 calories and 36.83g 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.
234cal
16gprotein
5gcarbs
16gfat
Ingredients
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
2 pieces Green Chili (Finely chopped, adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped)
1 tsp Ajwain (Carom seeds)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (Adjust to taste)
1 tsp Salt (Or to taste)
4 tbsp Ghee (1 tbsp for dough, 3 tbsp for cooking)
0.75 cup Warm Water (Adjust as needed for kneading)
Instructions
1
Prepare the Flour Mix
In a large mixing bowl (parat), combine the atta, jau ka atta, and besan.
Add the ajwain (crush it slightly between your palms before adding to release flavor), turmeric powder, red chili powder, and salt. Whisk everything together to ensure the spices are evenly distributed.
2
Knead the Dough
Add the finely chopped onion, green chili, and coriander leaves to the flour mixture.
Pour in 1 tablespoon of ghee. Use your fingertips to mix it into the flour until the texture is crumbly.
Gradually add warm water, a little at a time, and begin to knead. Knead for 6-8 minutes to form a soft and pliable dough. It should be firm but not stiff.
3
Rest the Dough
Cover the dough with a damp kitchen towel or a lid and let it rest for 15-20 minutes. This allows the flours to hydrate properly, resulting in softer rotis.
4
Shape the Rotis
After resting, knead the dough again for a minute.
When the top is about 80% set but still slightly moist, use a spatula to gently fold the omelette in half.
Press down lightly and cook for another 30-60 seconds, until the omelette is cooked through to your liking.
5
Serve and Repeat
Carefully slide the finished omelette onto a plate. Garnish with a sprinkle of fresh coriander.
Wipe the pan clean, add the remaining 1 teaspoon of ghee, and repeat the process with the rest of the egg mixture to make the second omelette.
Serve immediately with buttered toast or pav (Indian bread rolls).
Divide the dough into 8 equal-sized balls. Keep them covered to prevent drying out.
Take one ball, flatten it between your palms, and dust it lightly with dry atta.
Using a rolling pin, roll it out into a circle about 5-6 inches in diameter. Keep it slightly thicker than a regular chapati to prevent it from breaking.
5
Cook the Rotis
Heat a tawa (griddle) over medium-high heat.
Carefully place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles forming on the surface.
Flip the roti using tongs. Cook the other side for about a minute, applying a little ghee if desired.
Flip it again. Using a clean cloth or a flat spatula, gently press the edges of the roti to help it cook evenly and puff up slightly. Cook until golden-brown spots appear on both sides.
Remove the roti from the tawa and smear a little ghee on top.
6
Serve
Repeat the rolling and cooking process for the remaining dough balls.
Serve the hot Bejar Rotis immediately with Rajasthani specialties like Gatte ki Sabzi, Lehsun ki Chutney (garlic chutney), or a simple dal and curd.
