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A unique twist on a Rajasthani classic! This recipe features savory chickpea flour dumplings (gatte) enriched with egg for a softer, richer texture. The gatte are simmered in a tangy, spicy yogurt-based gravy, creating a hearty and flavorful main course that pairs beautifully with Indian breads or rice.
For 4 servings
Prepare the Gatte Dough
Boil the Gatte
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A unique twist on a Rajasthani classic! This recipe features savory chickpea flour dumplings (gatte) enriched with egg for a softer, richer texture. The gatte are simmered in a tangy, spicy yogurt-based gravy, creating a hearty and flavorful main course that pairs beautifully with Indian breads or rice.
This rajasthani recipe takes 60 minutes to prepare and yields 4 servings. At 445.15 calories per serving with 16.73g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Yogurt Gravy Base
Cook the Masala
Simmer and Finish
To make the classic version, omit the eggs. Use 3-4 tbsp of curd or a little water to knead the besan dough until firm.
For a richer, restaurant-style gravy, add 2 tablespoons of cashew paste along with the tomato puree.
Increase the heat by adding more green chilies or a 1/4 tsp of black pepper powder along with the garam masala at the end.
Add 4-5 cloves of finely chopped garlic along with the onions for a more pronounced garlic flavor in the gravy.
Combining chickpea flour (besan) and eggs makes this dish an excellent source of high-quality protein, essential for muscle repair, growth, and overall body function.
Besan is naturally rich in dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
The use of curd (yogurt) as the base for the gravy introduces beneficial probiotics, which support a healthy gut microbiome and improve digestion.
One serving of this Gatte ki Sabzi with Egg contains approximately 475-500 calories, primarily from the besan, eggs, oil, and ghee used in the preparation.
Yes, it can be a healthy dish. It's a good source of protein from besan and eggs, and fiber from besan. The use of curd provides probiotics. To make it healthier, you can reduce the amount of oil and ghee used.
Yogurt curdles due to high heat. To prevent this, always ensure two things: 1) Whisk the yogurt well with the spices before adding. 2) Reduce the flame to the lowest setting and stir continuously while adding the yogurt mixture to the pan.
Absolutely! The traditional Rajasthani Gatte ki Sabzi is made without eggs. Simply omit the eggs and use a few tablespoons of curd or water to knead the besan dough.
Hard gatte are usually the result of a very tight and dry dough or over-boiling. Ensure your dough is firm but pliable. The addition of egg in this recipe helps significantly in keeping them soft. Also, boil them just until they float and develop pores.
Leftover Gatte ki Sabzi can be stored in an airtight container in the refrigerator for up to 2-3 days. The gravy may thicken upon cooling; add a splash of warm water while reheating.