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Tender, spicy dumplings made with minced chicken and chickpea flour, boiled and then stir-fried with aromatic spices. A delicious Rajasthani-inspired fusion dish that's perfect as an appetizer or a unique main course.
For 4 servings
Prepare the Chicken Gatte Dough
Shape and Boil the Gatte
Cool and Slice the Gatte
Tender, spicy dumplings made with minced chicken and chickpea flour, boiled and then stir-fried with aromatic spices. A delicious Rajasthani-inspired fusion dish that's perfect as an appetizer or a unique main course.
This rajasthani recipe takes 50 minutes to prepare and yields 4 servings. At 358.85 calories per serving with 18.26g of protein, it's a moderately challenging recipe perfect for dinner or lunch or appetizer.
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Prepare the Fry Masala
Cook the Masala and Fry Gatte
Garnish and Serve
Replace the chicken mince with 200g of crumbled paneer or 2 boiled and mashed potatoes to make a delicious vegetarian version.
To make 'Chicken Gatte ki Sabzi', add 1 cup of whisked yogurt or the reserved gatte water to the masala after it's cooked. Simmer for 5-7 minutes before adding the gatte.
This recipe also works well with minced mutton (lamb) or turkey for a different flavor profile.
For extra heat, add a pinch of black pepper powder along with the other spices or increase the amount of green chilies.
Combining chicken and besan (gram flour) provides a high-quality protein boost, essential for muscle repair, growth, and overall satiety.
Besan is a good source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The complex carbohydrates from besan release energy slowly, keeping you feeling full and energized for longer compared to simple carbs.
One serving of Chicken Gatte Fry contains approximately 375-400 calories, making it a substantial appetizer or part of a main meal. The exact count can vary based on the type of oil and fat content of the chicken used.
It's a balanced dish. It's an excellent source of protein from both chicken and besan (gram flour) and contains fiber. However, it is shallow-fried, which adds to the fat content. It can be part of a healthy diet when consumed in moderation.
Gatte can break for two main reasons: 1) The dough was too soft or sticky, likely due to too much moisture (curd/water). Add a bit more besan to get a firm dough. 2) You added them to water that wasn't at a rolling boil, causing them to sit at the bottom and disintegrate.
Yes, you can boil and slice the gatte a day in advance. Store them in an airtight container in the refrigerator. When you're ready to eat, simply prepare the masala and fry them as per the instructions.
Store any leftover Chicken Gatte Fry in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until hot before serving.
While boiling is the traditional method that gives a soft texture, you can try air-frying the sliced gatte for a crispier result. Brush them with oil and air-fry at 180°C (350°F) for 8-10 minutes before adding to the masala.
This recipe goes great with these complete meals
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
