Besan Gatta Sabzi
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
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Gatta Dough
- b.In a mixing bowl, combine 1.5 cups besan, 2 tbsp curd, 0.5 tsp ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.25 tsp asafoetida, 0.75 tsp salt, a pinch of baking soda (if using), and 2 tbsp ghee.
- c.Mix everything well with your fingertips until it resembles coarse crumbs.
- d.Add 2-3 tablespoons of water, one at a time, and knead into a firm, smooth dough. Do not over-knead or make it too soft.
- e.Grease your hands with a little ghee and divide the dough into 4-5 equal portions.
- 2
Step 2
- a.Shape and Boil the Gattas
- b.Roll each portion of dough into a cylindrical log about 1/2-inch thick.
- c.In a wide pot, bring 4 cups of water to a rolling boil.
- d.Carefully slide the besan logs into the boiling water. Cook for 12-15 minutes on medium-high heat, uncovered.
- e.The gattas are cooked when they float to the surface and develop small blisters. To confirm, remove one and cut it; it should be cooked through with no raw dough inside.
- f.Using a slotted spoon, remove the cooked gattas and place them on a plate to cool. IMPORTANT: Reserve the water they were boiled in for the gravy.
- g.Once cooled completely, cut the logs into 1/2-inch thick roundels.
- 3
Step 3
- a.Prepare the Yogurt Gravy Base
- b.In a separate bowl, whisk 1 cup of curd until it is completely smooth and lump-free.
- c.Add 1 tbsp besan, 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder to the whisked curd.
- d.Mix thoroughly to form a smooth, uniform paste. Set aside.
- 4
Step 4
- a.Sauté the Aromatics
- b.Heat the remaining 3 tbsp of ghee in a kadai or heavy-bottomed pan over medium heat.
- c.Add 1 tsp cumin seeds and let them splutter. Then add the remaining 0.25 tsp of asafoetida.
- d.Add the finely chopped onion and sauté for 6-8 minutes until it turns soft and golden brown.
- e.Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
- f.Pour in the tomato puree and cook for 4-5 minutes, stirring occasionally, until the ghee starts to separate from the masala.
- 5
Step 5
- a.Combine and Simmer the Curry
- b.Reduce the heat to the absolute lowest setting. Slowly pour the prepared yogurt-spice mixture into the pan, stirring continuously and vigorously to prevent it from curdling.
- c.Continue stirring and cook on low heat for 2-3 minutes until the mixture thickens slightly and you see a gentle boil.
- d.Add 1.5 to 2 cups of the reserved gatta water and the remaining 1 tsp of salt. Mix well.
- e.Increase the heat to medium and bring the gravy to a simmer.
- f.Gently add the cut gatta pieces to the gravy. Let it simmer for 5-7 minutes, allowing the gattas to absorb the flavors of the gravy.
- g.Crush the kasuri methi between your palms and sprinkle it into the curry along with the garam masala. Stir gently.
- h.Turn off the heat, garnish with fresh chopped coriander leaves, and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For perfectly soft gattas, ensure your dough is firm but pliable. A pinch of baking soda works wonders.
- 2The most crucial step is adding the yogurt mixture. Always do it on low heat and stir constantly until it comes to a boil to prevent curdling.
- 3Don't discard the water used for boiling the gattas. It's full of flavor and acts as a natural thickener for the gravy.
- 4Let the gattas cool down completely before slicing them to get clean, neat pieces without crumbling.
- 5For a richer taste, you can shallow fry the boiled and sliced gattas in a little ghee until they are light golden brown before adding them to the gravy.
Adapt it for your goals.
Fried Gatta 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.
No Onion No Garlic VersionNo Onion No Garlic Version
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.
Creamy Gatta CurryCreamy Gatta Curry
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.
Why this is on our healthy list.
Rich in Plant-Based Protein
Besan, or chickpea flour, is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Good for Digestion
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.
Probiotic Power
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.
Gluten-Free Goodness
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.
Frequently asked questions
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.