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Tender chickpea flour dumplings simmered in a tangy yogurt and spice-based gravy. A classic Rajasthani curry that's hearty, flavorful, and perfect with hot rotis.
Prepare the Gatte Dough
Boil and Cut the Gatte
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Tender chickpea flour dumplings simmered in a tangy yogurt and spice-based gravy. A classic Rajasthani curry that's hearty, flavorful, and perfect with hot rotis.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 229.16 calories per serving with 10.51g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Gravy Base
Combine and Simmer the Curry
Finish and Serve
For a Jain or Satvik version, skip the onion and ginger-garlic paste. The flavor will be different but equally delicious, relying more on hing and tomatoes.
Make a filling of crumbled paneer, nuts, and spices. Flatten the dough logs, place the filling inside, and roll them back into cylinders before boiling.
For a richer, restaurant-style curry, add 2-3 tablespoons of fresh cream or cashew paste to the gravy at the end of cooking.
Use leftover fried gatte pieces to make a flavorful pulao. Sauté them with whole spices, onions, and basmati rice.
Besan (gram flour) is an excellent source of vegetarian 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. The use of curd adds probiotics, further supporting digestive health.
This curry is made from gram flour, making it a great gluten-free main course option for individuals with celiac disease or gluten sensitivity.
Besan has a lower glycemic index compared to wheat flour, providing a slow and sustained release of energy that helps in managing blood sugar levels.
Yes, Besan Gatte is quite healthy. Besan (gram flour) is a good source of protein, fiber, and complex carbohydrates, and is naturally gluten-free. The use of curd provides probiotics for gut health. It becomes a well-balanced meal when served with whole wheat rotis.
One serving of Besan Gatte (approximately 330g) contains around 350-400 calories. The exact count can vary based on the amount of ghee or oil used in the preparation.
Gatte can become hard if the dough is too tight or over-kneaded. Also, not adding enough fat (ghee/oil) or curd (moyen) to the dough can result in hard gatte. Ensure you rub the ghee into the flour well before kneading.
To prevent curdling, always whisk the yogurt well, add it on the lowest possible heat, and stir continuously until it comes to a gentle simmer. If it has already curdled slightly, you can try blending the gravy with an immersion blender to make it smoother.
Yes, you can make it vegan. Replace the curd in the dough with a vegan yogurt or extra water/oil. For the gravy, use a plant-based yogurt like cashew or almond yogurt. Also, use oil instead of ghee.
Absolutely. You can boil and cut the gatte a day in advance and store them in an airtight container in the refrigerator. Prepare the fresh gravy and add the gatte just before serving.