Gatte ki Chaat

Name: Gatte ki Chaat
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 1 cup chickpea flour (for gatte); 2 tbsp yogurt (for gatte dough); 1 tbsp oil (for gatte dough); 0.5 tsp carom seeds; 1 pinch red chili powder (for gatte dough); 1 pinch turmeric powder (for gatte dough); 1 pinch asafoetida; 0.25 tsp salt (for gatte dough); 4 cup water (for boiling gatte); 0.5 tsp sugar (for yogurt topping); 0.5 cup coriander leaves (loosely packed); 0.25 cup mint (fresh leaves); 1 pcs green chili; 1 inch ginger (roughly chopped); 1 tbsp lemon juice (for green chutney); 2 tbsp tamarind paste; 1 tbsp jaggery (grated); 0.5 tsp roasted cumin powder (for tamarind chutney); 1 pinch black salt (for tamarind chutney); 1 pcs onion (small, finely chopped); 1 pcs tomato (small, deseeded and finely chopped); 0.5 cup sev (for topping); 0.5 tsp chaat masala (for topping)

RATING

4.3/5(28)

TASTE SCORE

9/10

Soft gram flour dumplings sliced and lightly pan-fried, then layered with creamy yogurt, green chutney, tamarind, and simple toppings. This Rajasthani-style chaat is tangy, spicy, and perfect as a small snack plate.

PREP

20m

COOK

25m

SERVES

1 KATORI

271 cal

SERVINGS

METHOD · 10 STEPS

mix · ~5 min
Make the gatte dough.
1.Add chickpea flour, carom seeds, red chili powder, turmeric powder, asafoetida, and salt to a bowl.
2.Mix in yogurt and oil.
3.Add a little water only if needed and bring it together into a firm, smooth dough.
TIPKeep the dough firm so the gatte hold their shape while boiling.
prep · ~3 min
Shape the dough into logs.
Divide the dough into 4 equal portions and roll each one into a smooth log about finger-thick.
boil · ~10 min
Boil the gatte logs.
1.Bring 4 cups water to a boil in a wide pan.
2.Gently slide in the dough logs.
3.Cook until they float and feel firm, about 8 to 10 minutes.
rest · ~5 min
Cool and slice the gatte.
Lift the logs out and let them cool for a few minutes, then slice into bite-size rounds.
fry · ~4 min
Pan-fry the gatte slices.
Heat 1 tbsp oil in a pan and cook the gatte slices on medium heat for 3 to 4 minutes, turning once, until lightly golden on the edges.
mix · ~2 min
Whisk the yogurt topping.
Whisk 1 cup yogurt with 1 pinch salt and sugar until smooth and creamy.
mix · ~3 min
Blend the green chutney.
Blend coriander leaves, mint, green chili, ginger, lemon juice, 1 pinch salt, and a little water into a smooth chutney.
mix · ~2 min
Make the tamarind chutney.
Stir tamarind paste, jaggery, water, roasted cumin powder, and black salt until the jaggery dissolves and the chutney is smooth.
assemble · ~4 min
Assemble the chaat.
1.Divide the warm gatte slices into 4 serving bowls.
2.Spoon whisked yogurt over them.
3.Drizzle green chutney and tamarind chutney on top.
4.Scatter onion, tomato, sev, and chopped coriander leaves.
5.Finish with chaat masala, red chili powder, and roasted cumin powder.
serve
Serve the chaat right away.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the gatte dough quite firm; a soft dough will break or turn pasty while boiling.
2
Roll the logs to an even finger-thick size so all the gatte cook through at the same time.
3
Boil only until the logs float and feel set; overboiling can make the slices dense.
4
Let the boiled logs cool slightly before slicing, or the rounds may crumble at the edges.
5
Pan-fry on medium heat just until lightly golden so the gatte stay soft inside and crisp outside.
6
Use thick, chilled yogurt for topping so it coats the warm gatte instead of turning runny.
7
Assemble just before serving; sev, onion, and tomato lose their crunch if they sit too long.