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Tender, steamed chickpea flour dumplings simmered in a tangy, spicy yogurt-based gravy. A classic Rajasthani curry that's packed with flavor and pairs perfectly with hot rotis.
For 4 servings
Prepare the Gatta Dough
Shape and Boil the Gattas
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Tender, steamed chickpea flour dumplings simmered in a tangy, spicy yogurt-based gravy. A classic Rajasthani curry that's packed with flavor and pairs perfectly with hot rotis.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 379.97 calories per serving with 12.31g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Yogurt Gravy Base
Sauté the Aromatics
Combine and Simmer the Curry
After boiling and slicing the gattas, shallow fry them in 1-2 tablespoons of ghee until they are golden and slightly crisp. Then add them to the gravy for a richer texture and flavor.
For a Satvik version, skip the onions and ginger-garlic paste. The flavor will be different but equally delicious, relying more on the tang of the yogurt and tomatoes.
For a milder, creamier gravy, add 2-3 tablespoons of fresh cream or cashew paste at the end of the cooking process. Reduce the amount of red chili powder accordingly.
Besan, or chickpea flour, is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The high fiber content in besan aids in digestion and promotes a healthy gut. Spices like ajwain (carom seeds) are traditionally known to relieve indigestion and bloating.
The use of curd (yogurt) in the gravy makes this dish rich in probiotics, which are beneficial bacteria that support gut health and boost the immune system.
Since the gattas are made purely from chickpea flour, this dish is naturally gluten-free, making it a great option for individuals with gluten sensitivity or celiac disease.
Gattas can become hard if the dough is too tight or if they are overcooked. Adding a pinch of baking soda and a little ghee or oil (moin) to the dough helps in making them soft. Also, ensure you don't boil them for too long.
To prevent curdling, always whisk the yogurt well with besan and spices before adding it. Most importantly, reduce the flame to the lowest setting before pouring in the yogurt mixture and stir continuously until the gravy comes to a gentle boil.
Yes, you can make a vegan version. Replace the curd with a plant-based yogurt (like cashew or almond yogurt) and use oil instead of ghee. Ensure the plant-based yogurt is unsweetened and thick.
Store the Gatta Sabzi in an airtight container in the refrigerator for up to 2-3 days. The gravy tends to thicken upon cooling. To reheat, add a splash of warm water to adjust the consistency and heat it on the stovetop or in the microwave until hot.
Yes, it is a relatively healthy dish. Besan (chickpea flour) is a good source of protein, fiber, and complex carbohydrates. The use of curd provides probiotics. It can be made healthier by controlling the amount of ghee used.
One serving of Besan Gatta Sabzi (approximately 1 cup or 345g) contains around 350-400 calories, depending on the amount of ghee used. It provides a good balance of protein, carbohydrates, and fats.