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Tender chickpea flour dumplings simmered in a tangy, spicy yogurt-based gravy. A classic dish from Rajasthan that is hearty, flavorful, and a perfect vegetarian main course.
For 4 servings
Prepare the Gatte Dough
Shape and Boil the Gatte

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Tender chickpea flour dumplings simmered in a tangy, spicy yogurt-based gravy. A classic dish from Rajasthan that is hearty, flavorful, and a perfect vegetarian main course.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 341.38 calories per serving with 12.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Gravy Base
Temper the Yogurt and Spices
Combine and Simmer
Garnish and Serve
For a richer, restaurant-style gravy, add a paste of 8-10 soaked cashews along with the tomato puree.
To make this recipe vegan, use a plant-based yogurt (like cashew or almond yogurt) and replace ghee with a neutral vegetable oil.
For a 'Sattvic' version, skip the onion and ginger-garlic paste. The dish will still be flavorful due to the yogurt and spices.
Serve with traditional Rajasthani breads like Bajra Roti (pearl millet flatbread) or Missi Roti (chickpea flour flatbread) for an authentic meal experience.
Besan (chickpea flour) is an excellent source of vegetarian protein, which is essential for muscle building, tissue repair, and overall body function.
The inclusion of spices like ajwain (carom seeds) and hing (asafoetida) in the gatte is a traditional practice known to aid digestion, reduce gas, and prevent bloating.
The yogurt-based gravy is a natural source of probiotics, which are beneficial bacteria that support a healthy gut microbiome, improve digestion, and boost immunity.
Chickpea flour is rich in dietary fiber, which helps in maintaining bowel regularity, controlling blood sugar levels, and promoting a feeling of fullness, which can aid in weight management.
Gatte can become hard if the dough is too tight and dry, or if it's overcooked. Ensure you add enough curd and ghee for softness and knead it into a firm but pliable dough. Adding a pinch of baking soda also helps keep them soft.
Yogurt curdles when exposed to high heat suddenly. To prevent this, always lower the heat to a minimum before adding the yogurt, whisk it well beforehand, and stir continuously until it comes to a simmer. If it has already curdled slightly, you can try blending it with an immersion blender to smooth it out.
Yes, it is a relatively healthy dish. It's rich in plant-based protein and fiber from the besan (chickpea flour), which aids in satiety and digestion. The use of yogurt provides probiotics for gut health. It is a balanced vegetarian main course.
A typical serving of Gatte ki Sabzi (around 1 cup or 350g) contains approximately 380-420 calories, depending on the amount of ghee used. It provides a good balance of carbohydrates, protein, and fats.
Absolutely! Gatte ki Sabzi is often prepared without onion and garlic in many Rajasthani households. Simply skip those ingredients and proceed with the recipe. The flavor will be slightly different but equally delicious, relying more on the tang of the yogurt and the aroma of hing and other spices.
Store leftover Gatte ki Sabzi in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a pan over low heat. The gravy will have thickened, so add a few tablespoons of warm water to reach your desired consistency.