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 cup
302cal
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))
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A refreshing and crunchy yogurt dip made with tiny fried chickpea flour balls (boondi). This classic North Indian side dish is the perfect cooling accompaniment to spicy curries and biryanis, ready in just 5 minutes.
Aromatic Gatte ki Sabzi, perfectly spiced with soft phulkas and creamy boondi raita. A gut-friendly delight!
This marwari dish is perfect for dinner. With 676.93 calories and 24.31g 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.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
