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Tender chickpea flour dumplings simmered in a tangy, spicy yogurt-based gravy. This authentic Rajasthani curry is a culinary delight, perfect with hot rotis or rice.
For 4 servings
Prepare the Gatte Dough
Boil and Cut the Gatte
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Tender chickpea flour dumplings simmered in a tangy, spicy yogurt-based gravy. This authentic Rajasthani curry is a culinary delight, perfect with hot rotis or rice.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 294.43 calories per serving with 9.99g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Gravy Base
Cook the Masala
Simmer the Curry
Garnish and Serve
For a richer, creamier curry, add 2 tablespoons of cashew paste along with the tomato puree and finish with 2 tablespoons of fresh cream at the end.
Make a nutritious version by adding 1/2 cup of blanched spinach puree to the gatte dough. This will give the gatte a vibrant green color and added nutrients.
To make a satvik version, simply omit the onion and garlic. Increase the amount of hing slightly and use a base of tomato and ginger.
Besan (gram flour) is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
The use of curd (yogurt) provides probiotics that support a healthy gut microbiome, while spices like ajwain (carom seeds) and hing (asafoetida) are traditionally known to aid digestion and prevent bloating.
Gram flour is naturally high in dietary fiber, which helps in maintaining digestive health, regulating blood sugar levels, and promoting a feeling of fullness, aiding in weight management.
There are three key factors for soft gatte: 1) 'Moin' - ensure you add enough fat (oil or ghee) to the dough and mix it well. 2) Dough Consistency - the dough should be firm but pliable, not overly dry or hard. 3) A pinch of baking soda can be added to the dough to make them lighter and softer.
Yogurt curdles when exposed to high heat suddenly. To prevent this, always lower the heat to a minimum before adding the yogurt mixture. Also, stir it continuously and vigorously until it comes to a gentle boil. Whisking besan into the yogurt before adding it also acts as a stabilizer.
Yes, it is a relatively healthy dish. Besan (gram flour) is gluten-free and rich in protein and fiber. Yogurt is a good source of probiotics. It becomes a balanced meal when served with whole wheat rotis and a side of salad. However, it contains a moderate amount of fat from ghee, so portion control is advisable.
One serving of this Besan Gatte ki Sabzi contains approximately 390 calories, primarily from carbohydrates, protein from besan and curd, and fats from ghee/oil.
Yes, you can make a vegan version. Replace the curd in both the gatte and the gravy with a thick, unsweetened plant-based yogurt (like cashew or almond yogurt). Use vegetable oil instead of ghee.
Store the leftover sabzi in an airtight container in the refrigerator for up to 2-3 days. The gravy will thicken upon cooling. To reheat, gently warm it in a pan over low heat. You may need to add a splash of warm water to adjust the consistency.