Gatte Ki Sabji

📝INGREDIENTS

For Gatte (Gram Flour Dumplings):

• 1 cup besan (gram flour)
• 1 tsp carom seeds (ajwain)
• 1 tsp fennel seeds (saunf) – crushed
• ¼ tsp turmeric powder
• ½ tsp red chili powder
• 1 pinch hing (asafoetida)
• 1 tbsp oil or ghee
• Salt – to taste
• Water – to knead

For the Yogurt Gravy:

• 1 cup curd (yogurt) – well beaten
• 1½ tbsp besan
• ½ tsp turmeric
• ½ tsp red chili powder
• 1 tsp coriander powder
• Salt – to taste
• 1½ cups water (adjust as needed)

For Tempering:

• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 pinch hing
• 1 tsp ginger paste
• 1–2 green chilies, slit
• Optional: kasuri methi & fresh coriander for garnish

👩‍🍳Recipe

1️⃣ Make the Gatte:

Mix all gatte ingredients in a bowl. Add water gradually and knead into a tight dough.

Divide into thin cylindrical logs (~½ inch thick). Boil water in a deep pan.

Add the logs and boil for 8–10 minutes or until they float.

Remove, let cool slightly, and cut into bite-sized discs.

2️⃣ Prepare the Yogurt Base:

In a bowl, whisk curd, besan, turmeric, red chili, coriander powder, salt, and water. Mix until smooth.

3️⃣ Make the Gravy:

Heat ghee in a pan. Add cumin, hing, green chilies, and ginger paste.

Slowly add the curd mixture, stirring continuously to avoid curdling.

Let it boil once, then simmer on low for 8–10 minutes, stirring occasionally.

4️⃣ Add the Gatte:

Add the sliced gatte into the simmering gravy. Cook for another 5–7 minutes till flavors absorb.

Finish with kasuri methi and fresh coriander.

🍽️ Serving Suggestions:

Serve hot with chapati, roti, steamed rice, bajra or jowar roti. Pair with onion salad and masala chaas!