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A creative twist on the classic Rajasthani Gatte ki Sabzi. Soft, protein-rich dumplings made with chickpea flour and eggs are simmered in a tangy, spicy yogurt-based curry. A hearty and unique main course.
For 4 servings
Prepare the Gatta Dough
Boil and Slice the Gattas
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A creative twist on the classic Rajasthani Gatte ki Sabzi. Soft, protein-rich dumplings made with chickpea flour and eggs are simmered in a tangy, spicy yogurt-based curry. A hearty and unique main course.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 397.79 calories per serving with 15.57g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Gravy Base
Incorporate the Yogurt Mixture
Simmer the Curry
Finish and Serve
Replace the 2 eggs with a slurry of 4 tbsp besan and 5-6 tbsp water. Use a plant-based yogurt (like cashew or coconut) instead of dairy curd for the gravy.
For a creamier, restaurant-style gravy, add 2 tablespoons of cashew paste along with the tomato puree.
Skip the onions and ginger-garlic paste. Increase the amount of tomato puree to 1.5 cups and add an extra pinch of hing for a traditional Jain-style preparation.
Combining protein from both plant (besan) and animal (eggs) sources, this dish is excellent for muscle repair, growth, and maintaining satiety.
Besan, or chickpea flour, is high in dietary fiber, which aids in healthy digestion, helps regulate blood sugar levels, and promotes a feeling of fullness.
The complex carbohydrates from chickpea flour provide a slow and steady release of energy, preventing the sharp spikes and crashes associated with simple sugars.
One serving of Egg Gatta Curry contains approximately 380-420 calories, primarily from the besan, eggs, and oil used in the preparation.
Yes, it can be a healthy dish. It's an excellent source of protein from eggs and besan (chickpea flour), and fiber from besan. To make it healthier, you can reduce the amount of oil used.
Yogurt curdles due to high heat. To prevent this, always lower the heat to a minimum before adding the yogurt mixture. Also, whisking a little besan into the yogurt stabilizes it. Stir continuously and vigorously for a few minutes after adding it to the pan.
Absolutely. You can boil, cool, and slice the gattas up to a day ahead. Store them in an airtight container in the refrigerator. Add them to the freshly made gravy and simmer as directed.
Gattas can become hard if the dough is too tight or if they are over-boiled. The dough should be firm but pliable. Boil them only until they float to the surface and feel firm, which is typically around 12-15 minutes.