Gatte Ki Sabji
Gatte Ki Sabji is a traditional dish from Rajasthan. These steamed gram-flour dumplings are cooked in a spicy gravy. This mouth-watering dish will complement any meal. Enjoy Gatte Ki sabji with roti or plain rice. The recipe is also vegan and gluten free.
Ingredients
For Gatte
- 2 cups besan gram flour
- 4 Tbsp oil canola or vegetable oil
- 1 tsp salt
- 1 tsp red chili powder adjust to taste
- 1/8 tsp asafetida hing, asafetida is gluten free spice, but asafetida powder contains some wheat flour, gluten free asafetida, is available on amazon.
For Gravy
- 3 Tbsp oil
- 1/8 tsp asafetida hing
- 1 tsp fennel seeds saunf
- 2 bay leaves tejpat
- 2 dry red chilies
- ½ tsp red chili powder
- 1/2 tsp turmeric haldi
- 1 tablespoon coriander powder dhania
- 1 tsp salt
- 1 Tbsp Kasuri Methi
- 1 tsp mango powder amchoor
- 1/2 tsp garam masala
Instructions
- Mix all the ingredients for gatte together and make a stiff dough, using water as needed. You will need about 1/3 cup of water. Knead the dough well, let it rest for 10 minutes. Divide the dough into 8 parts and roll them in calendar about half inch thick.
- Bring about 4 cups of water to boil in a pan on medium high heat. Gently drop the Gatte logs in boiling water. After it comes to boil, cover the pan and reduce the heat to medium low, and cook them cover for about 12-15 minutes’ gate should be floating on the top and will have bubbles all around.
- Take them out from water and save the water, this will be used for making gravy. let them cool for few minutes and cut them in about half inch-thick slices.
- Heat the oil in heavy bottom pan over medium heat, add fennel seeds, asafetida, red chilies stir and add Gattes, stir-fry for about 4-5 minutes until they are light golden brown.
- Add bay leaves, chili powder, turmeric, coriander powder, and salt, stir-fry for about 2 minutes.
- Add the water we saved, and Kasuri Methi boil for about 10 minutes over low medium heat, covered. This is the time add more water to adjust the thickness of the gravy. As Gatte Ki Sabji will cool off it gravy will become thick.
- Turn off the heat and add mango powder, and garam masala, Gatte Ki Sabji is ready to serve.
Tried this recipe?Let us know how it was!
Authentic Rajasthani Gatte Ki Sabji: A Savory Besan Gatte ki Sabji
Gatte ki sabji is a traditional Rajasthani dish popularly enjoyed during festivals like Karwa Chauth and Navaratri. It’s a gluten-free and vegan delicacy that features dumplings made from chickpea flour (besan) cooked in a flavorful vegetable curry or gravy. Along with the lentil-based dumplings, the curry typically includes a variety of vegetables, enhancing its nutritional value and taste.
Embark on a gastronomic odyssey through the vibrant flavors of Rajasthan as we delve into the intricate world of Besan Gatte Ki Sabji. This iconic dish, steeped in tradition and brimming with aromatic spices, offers a tantalizing glimpse into the culinary heritage of the region. Join us as we unravel the secrets behind crafting this delectable delicacy, offering tips, benefits, suggestions, and answers to frequently asked questions along the way.
Crafting the Perfect Gatte:
The journey begins with the meticulous preparation of the gatte, the cornerstone of this flavorful dish. Start by mixing besan (gram flour) with a carefully curated selection of spices, such as cumin, coriander, and ajwain, to infuse the dough with a burst of flavor. Gradually add water to form a stiff dough, ensuring it is kneaded well to achieve the desired consistency. Allow the dough to rest for at least 10 minutes to allow the flavors to meld before dividing it into equal portions and rolling them into cylindrical logs.
Infusing Flavor into the Gravy:
As the gatte take shape, it’s time to prepare the fragrant gravy that will elevate them to culinary perfection. Bring a pot of water to a gentle boil and gently drop the gatte logs into the simmering water. Allow them to cook until they float to the surface, indicating that they are ready to be incorporated into the savory gravy. Remember to reserve the cooking water, as it will serve as the base for the flavorful gravy, infused with the essence of besan.
The Aromatic Symphony of Spices:
In a heavy-bottomed pan, heat oil over medium heat and add a medley of aromatic spices, including fennel seeds, asafetida, and dried red chilies. Allow the spices to release their fragrant oils, infusing the kitchen with an irresistible aroma. Add the cooked gatte to the pan and stir-fry them until they acquire a golden-brown hue, enhancing their nutty flavor and crisp texture.
Fine-Tuning the Consistency and Flavor Profile:
To achieve the perfect balance of flavors, it’s essential to pay attention to the consistency of the gravy. Add bay leaves, chili powder, turmeric, and coriander powder to the pan, allowing them to bloom in the oil before incorporating the reserved cooking water. Adjust the thickness of the gravy by adding more water as needed, ensuring it coats the gatte evenly and imparts a luscious mouthfeel.
Tips for Success:
Use freshly ground spices for maximum flavor impact.
Don’t rush the cooking process; allow the gatte to cook until they float to the surface for optimal texture.
Adjust the spice levels according to your preference, adding more or less chili powder as desired.
For an extra layer of richness, substitute some of the water with milk or cream when making the gravy.
Benefits of Besan Gatte Ki Sabji:
Rich in protein: Gram flour is a good source of plant-based protein, making this dish a nutritious option for vegetarians and vegans.
High in fiber: Besan gatte are packed with dietary fiber, which promotes digestive health and keeps you feeling full and satisfied.
Versatile and customizable: This dish can be adapted to suit individual tastes and dietary preferences, allowing for endless variations and creative twists.
Budget-friendly: Made with simple, pantry staples, Besan Gatte Ki Sabji is an affordable yet satisfying meal option for families on a budget.
Suggestions for Serving:
Garnish with freshly chopped cilantro and a squeeze of lemon juice for a burst of freshness.
Serve hot with steamed rice or fluffy roti for a wholesome and satisfying meal.
Pair with tangy pickle, creamy raita, or crunchy papad for a well-rounded dining experience.
Frequently Asked Questions (FAQs):
Q: Can I make Besan Gatte Ki Sabji in advance?
A: Yes, you can prepare the gatte and gravy ahead of time and assemble them just before serving. Simply store the cooked gatte and gravy separately in airtight containers in the refrigerator for up to 2-3 days.
Q: Can I freeze Besan Gatte Ki Sabji?
A: While you can freeze the cooked gatte, the texture may change slightly upon reheating. It’s best to freeze the gatte and gravy separately and thaw them in the refrigerator overnight before reheating and assembling.
Q: Can I substitute besan with any other flour?
A: While besan lends a distinct flavor and texture to this dish, you can experiment with other flours such as chickpea flour or wheat flour for a different twist. Keep in mind that the flavor and consistency may vary.
Conclusion:
Besan Gatte Ki Sabji encapsulates the essence of Rajasthan’s rich culinary heritage, offering a tantalizing blend of flavors and aromas that delight the senses. With a bit of patience, creativity, and a dash of spice, you can recreate this iconic dish in your own kitchen, savoring the warmth and vibrancy of Rajasthani cuisine with every mouthful. So, gather your ingredients, unleash your inner chef, and embark on a culinary journey that celebrates the timeless allure of Besan Gatte Ki Sabji.
Kara
December 10, 2018 at 6:25 pmThis was so so so good, Manjula! I could not stop snacking on the leftovers. It is amazing how the spices merge together so well. Thank you for a delicious recipe!
Beenu
September 6, 2018 at 4:49 amThe gravy is so thin.. is it supposed to be like that
sneakybobrat
August 11, 2018 at 10:58 amThis was a delightful dish. Thanks once again Manjula. Incidentally the gatte makes a passable spicy vegan sausage subsitute!
Archana
July 26, 2018 at 10:53 amSimple and super tasty,Manjula.I usually follow your recipes and each time I feel they are the best!Your presentation is so nice that one feels inspired to try the recipe instantly.Thank you.
Manjula Jain
July 27, 2018 at 6:08 pmArchana, Thank you, I appreciate, you made me very happy.
Geeta
April 4, 2018 at 5:58 pmManjula, Loved it, I made it for the first time as a very small batch and it was a super hit. I have been ordered by my family to make it frequently.
Thanks.
Geeta
Manjula Jain
April 4, 2018 at 10:47 pmGeeta, It is always good to hear that, I appreciate
Akash Mishra
March 15, 2018 at 4:34 pmthis is my most favorite dish ever, you are a genius…… thank you for teaching me how to make traditional curry ???? all your recipes are great
Reply
Manjula Jain
March 16, 2018 at 8:41 pmAkash, thank you, keep inspiring me.
SD
March 2, 2018 at 1:59 pmThere is unfortunately no where I can find besan flour here. Can it be replaced by something else?
Thank you.
Manjula Jain
March 9, 2018 at 12:47 amSD besan is main ingredient for this recipe, no replacement
Mary
March 14, 2018 at 2:16 pmI would wonder if making your own powder with a grinder and the beans would do the trick, or get the canned garbanzo beans and make into a thick dry paste?
This recipe had me drooling and drooling! Can’t wait to make it! Thank you Manjula!
Manjula Jain
March 16, 2018 at 8:43 pmMary, Besan is not a garbanzo bean flour. Besan is available in all Indian stores or also you can buy this on Amazon.
Jaskiran
May 19, 2020 at 11:12 pmSD, you can grind the roasted black grams (the ones used for snacking).. it’s easily available everywhere… Just remove the covering of the roasted black grams and make your own besan for the sabji..
erika
January 11, 2018 at 8:22 amthis is my most favorite dish ever, you are a genius…… thank you for teaching me how to make traditional curry 🙂 all your recipes are great
Trish
December 4, 2017 at 9:39 pmThanks for all your vegan recipes Manjula 🙂
Manjula Jain
December 21, 2017 at 12:02 pmTrish, Thank you
Shylleja Subramanian
October 15, 2017 at 12:10 pmI was looking for a vegan recipe of this subzi and came across this. Tried it and it was wonderful. Thank you!
Manjula Jain
October 16, 2017 at 12:08 amShylleja, I am happy, my son is also dairy free and he like Gatte ki sabji
Standa
September 5, 2017 at 8:27 pmLooks delicious! But eat this dish regularly do weight gain?
Jim
August 16, 2017 at 10:15 amI made this the other day and it was so delicious. I’ve only just discovered you, but I’ll be making many more of your dishes.
Manjula Jain
August 18, 2017 at 11:48 pmJim, thank you, I appreciate