Entree: India – Rajasthan – गट्टे की सब्जी ➤ Gaṭṭe kī Sabzī (Gram flour dumplings simmered in a spiced yogurt gravy)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 2 cups (240 g) gram flour (besan)
- 2 tbsp (30 ml) vegetable oil, plus 2 tbsp (30 ml) for dough
- 1 tsp (2 g) ajwain (carom seeds)
- 1/2 tsp (3 g) turmeric powder
- 1 tsp (5 g) red chili powder
- 1 tsp (5 g) salt, or to taste
- 3–4 tbsp (45–60 ml) water, as needed to form a firm dough
- 4 cups (960 ml) water for boiling dumplings
- 1 cup (245 g) plain yogurt, whisked until smooth
- 1 tbsp (8 g) gram flour (besan) mixed with 2 tbsp (30 ml) water to a slurry (to thicken gravy)
- 1 tbsp (15 ml) vegetable oil for tempering
- 1 tsp (5 g) mustard seeds
- 1/2 tsp (2 g) cumin seeds
- 1/8 tsp (approx. 0.5 g) asafoetida (hing)
- 1–2 dried red chilies (optional)
- 1 tsp (2 g) coriander powder
- 1/2 tsp (2 g) cumin powder
- 1/2 tsp (1.5 g) amchur (dry mango) powder or 1 tbsp (15 ml) lemon juice for tang
- 1/2 tsp (2 g) garam masala (optional)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Salt to adjust the gravy (additional as needed)

Instructions

1. Prepare the gatte dough: in a bowl mix 2 cups (240 g) besan, 2 tbsp (30 ml) oil, ajwain, 1/2 tsp turmeric, 1 tsp red chili powder, and 1 tsp salt. Add 3–4 tbsp (45–60 ml) water gradually and knead to a firm, smooth dough. Let rest 10 minutes.
2. Divide dough into 2–3 portions and roll each into a 1–1¼ inch (2.5–3 cm) thick log. Heat 4 cups (960 ml) water in a large pot to a gentle boil and add a pinch of salt and 1 tsp oil to prevent sticking.
3. Carefully drop the logs into the simmering water. Boil uncovered for 10–12 minutes until the logs are set and cooked through. Remove logs, let cool slightly, then slice into 1/2-inch (1 cm) pieces.
4. Make the gravy: heat 1 tbsp (15 ml) oil in a pan over medium heat. Add mustard seeds and cumin seeds; when they crackle add asafoetida and dried red chilies if using. Stir in coriander powder and cumin powder and fry briefly.
5. Lower heat and add the whisked yogurt slowly while stirring constantly to prevent curdling. Add the besan slurry (1 tbsp besan + 2 tbsp water) to the yogurt, stir to combine, and bring to a gentle simmer.
6. Add the sliced gatte to the simmering yogurt gravy, cover, and cook on low heat for 8–10 minutes so the dumplings absorb the flavors. Add amchur powder or lemon juice and garam masala; adjust salt and consistency with water if needed.
7. Simmer uncovered 2–3 more minutes to thicken slightly. Garnish with chopped cilantro and serve hot with bajra rotis, chapatis, or steamed rice.