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Tender chickpea flour dumplings simmered in a tangy, spiced yogurt gravy. This classic Rajasthani curry is a comforting and flavorful dish, perfect with steamed rice or rotis.
For 4 servings
Prepare the Gatte Dough
Cook the Gatte
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Tender chickpea flour dumplings simmered in a tangy, spiced yogurt gravy. This classic Rajasthani curry is a comforting and flavorful dish, perfect with steamed rice or rotis.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 202.22 calories per serving with 6.28g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Kadhi Base
Cook the Kadhi
Temper and Finish
Create a filling of crumbled paneer, chopped nuts, and spices. Flatten the dough portions, place the filling in the center, and roll into logs before boiling for a richer, more festive version.
For a thicker gravy, sauté finely chopped onions, ginger, and garlic before adding the kadhi mixture. You can also add pureed tomatoes for a different flavor profile.
Reduce the amount of ghee for tempering to one tablespoon and use low-fat curd to lower the overall calorie and fat content of the dish.
Besan (chickpea flour) is an excellent source of plant-based protein, which is crucial for muscle building, tissue repair, and overall body function.
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, improve digestion, and boost the immune system.
This curry is made entirely with chickpea flour, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
Spices like ajwain (carom seeds), hing (asafoetida), and ginger are well-known in Ayurveda for their digestive properties, helping to alleviate gas, bloating, and indigestion.
Yes, Gatte ki Kadhi is a nutritious dish. It is a great source of plant-based protein from besan (chickpea flour) and provides probiotics from curd, which is good for gut health. It is also naturally gluten-free. To keep it healthy, use a moderate amount of ghee for tempering.
A standard serving of Gatte ki Kadhi (approximately 325g) contains around 280-350 calories. The exact count can vary based on the amount of oil/ghee used and the fat content of the curd.
Gatte can become hard if the dough is too tight or if it's kneaded without enough moisture (curd/oil). Ensure the dough is firm but smooth and pliable. Over-boiling can also make them tough. Adding a tiny pinch of baking soda can help keep them soft.
The key is to stir the kadhi continuously over medium heat until it comes to a full boil. Whisking the besan and curd thoroughly without any lumps and adding the water gradually also helps. Some cooks prefer to add salt after the kadhi has boiled to further reduce the risk of splitting.
Yes, you can make a vegan version. Use a plant-based yogurt (like almond or soy yogurt) instead of dairy curd, and replace the ghee with a neutral vegetable oil for the tempering. Ensure the vegan yogurt is unflavored and unsweetened.
Absolutely. You can boil, cool, and slice the gatte a day or two in advance. Store them in an airtight container in the refrigerator. You can also freeze the boiled gatte for longer storage.