A creative twist on a Rajasthani classic! Tender chickpea flour dumplings are simmered in a tangy yogurt gravy, then paired with a fluffy, savory omelette for a protein-packed meal. A delightful fusion that's both hearty and flavorful.
Prep20 min
Cook40 min
Servings4
Serving size: 1 serving(1 cup Gatte ki Sabzi and 1 omelette)
512cal
26gprotein
36gcarbs
30g
Ingredients
1.5 cup Besan (For gatte)
1.75 cup Curd (1.5 cups for gravy, 2 tbsp for gatte dough. Use full-fat, whisked.)
4 tbsp Vegetable Oil (3 tbsp for gravy, 1 tbsp for gatte dough)
Aromatic, perfectly spiced gatte ki sabzi omelette – a unique, soul-satisfying comfort food twist!
This rajasthani dish is perfect for snack. With 512.02 calories and 25.96g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp
Cumin Seeds
0.5 tsp Mustard Seeds
1 large Onion (Finely chopped, divided for gravy and omelettes)
1 tbsp Ginger-Garlic Paste
3 pcs Green Chili (2 slit for gravy, 1 finely chopped for omelettes)
0.5 tsp Garam Masala
1 tbsp Kasuri Methi (Crushed)
4 tbsp Coriander Leaves (Finely chopped, divided for garnish and omelettes)
8 large Eggs
1 medium Tomato (Finely chopped for omelettes)
0.25 tsp Black Pepper Powder
Instructions
1
Prepare the Gatte Dough
In a mixing bowl, combine 1.5 cups besan, 2 tbsp curd, 1 tbsp oil, carom seeds, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.5 tsp coriander powder, asafoetida, and 0.75 tsp salt.
Mix the ingredients well with your fingertips until it resembles coarse crumbs.
Add 2-3 tablespoons of water, one at a time, and knead into a firm, smooth, and non-sticky dough. Do not over-knead.
Divide the dough into 4-5 equal portions and roll each into a cylindrical log about 1/2-inch thick.
2
Boil the Gatte
Bring 5 cups of water to a rolling boil in a wide pan.
Carefully slide the dough logs into the boiling water. Cook for 12-15 minutes on medium-high heat.
The gatte are cooked when they float to the top and develop small bubbles on their surface.
Using a slotted spoon, remove the cooked gatte and place them on a plate to cool. IMPORTANT: Reserve the cooking water for the gravy.
Once cooled, slice the gatte logs into 1/2-inch thick roundels.
3
Prepare the Yogurt Gravy Base
In a separate bowl, add 1.5 cups of curd and whisk vigorously until it is completely smooth and lump-free.
To the smooth curd, add 2 tbsp of besan, 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder.
Whisk again until all the spices and besan are fully incorporated into the curd, forming a smooth paste.
4
Cook the Gravy
Heat 3 tbsp of oil in a kadai or heavy-bottomed pan over medium heat. Add cumin seeds and mustard seeds. Let them splutter.
Add the finely chopped onion (reserving some for the omelette) and sauté for 5-6 minutes until it turns soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Turn the heat to the absolute lowest setting. Slowly pour in the curd-spice mixture, stirring continuously and vigorously with a whisk or spoon to prevent curdling.
Continue to cook on low heat, stirring constantly, for about 4-5 minutes until you see oil separating at the edges of the masala.
Gradually add 2 to 2.5 cups of the reserved gatte cooking water and 1.5 tsp salt. Stir well and bring the gravy to a gentle simmer on medium heat.
5
Finish the Sabzi
Gently add the sliced gatte pieces to the simmering gravy.
Cover the pan and let it cook on low heat for 6-8 minutes, allowing the gatte to soften and absorb the flavors of the gravy.
Turn off the heat. Stir in the garam masala and crushed kasuri methi.
Garnish with 2 tbsp of chopped coriander leaves and mix gently.
6
Make the Omelettes
In a bowl, crack 2 eggs. Add a quarter of the reserved chopped onion, tomato, green chili, and coriander leaves.
Season with a pinch of salt and black pepper. Whisk vigorously until the mixture is light and frothy.
Heat a small non-stick pan with a little oil over medium heat.
Pour the egg mixture into the pan. Cook for 1-2 minutes until the edges are set, then fold it in half.
Cook for another minute until golden brown and cooked through. Repeat the process to make 4 omelettes.
7
Serve
Ladle the hot Gatte ki Sabzi into serving bowls.
Place a fresh, warm omelette on the side or partially on top of the sabzi.
Serve immediately with hot rotis, parathas, or steamed rice.