Gatte ki Subzi Image

Gatte ki Subzi

Chickpea dumplings cooked in yoghurt sauce

Gatte are simply dumplings made of chickpea dough. These are a specialty of Rajasthan, a state in India. These dumplings are very versatile and can be added to curries, pulaos and even stir fried to be served as a snack. This is a recipe of how the gatte are traditionally served in a yoghurt based gravy.

Ingredients for the gatte

  • 200g Gram flour
  • ½ tsp carom seeds (celery seeds)
  • ½ tsp Red chilli powder
  • 1 tbsp yoghurt
  • 1 tbsp oil
  • 1 tsp salt

Ingredients for the sauce

  • 500ml yoghurt
  • 2 tbsp oil
  • ½ tsp cumin seeds
  • 1 tsp chopped green chilies
  • 1 tsp chopped ginger
  • ½ tsp turmeric powder
  • 1 tsp red chili powder salt to taste
  • a pinch of asafoetida
  • 1 tbsp chopped green coriander leaves
  • salt to taste

Method for the gatte

  1. Mix all the ingredients together in a bowl.
  2. Gradually add some water (1 tsp at a time) and knead to make a stiff dough.
  3. Divide the dough into 4 equal parts and roll each part into a cylinder of ½ inch diameter.
  4. Bring ½ litre of tap water to the boil in a broad pan, slide in the dough rolls and boil for about a minute.
  5. Drain and leave open for some time to allow extra moisture to evaporate. Cut the rolls into ¼ inch thick discs.

Method for the sauce

  1. Whisk the yoghurt well till smooth.
  2. Add 1 cup of water and mix well.
  3. Heat the oil in a pan and add the asafetida and cumin seeds.
  4. Allow the seeds to splutter and add the ginger, green chilies and sauté till fragrant.
  5. Add red chili powder and turmeric powder.
  6. When the seeds start popping, add the gatte and stir fry for a minute.
  7. Add the yoghurt. Bring the mixture to a boil, stirring continuously.
  8. Lower heat and simmer for 4-5 minutes.
  9. Add salt to taste.
  10. Serve hot garnished with coriander leaves.
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