Besan Gatte Ki Sabji - Authentic Rajasthani Gram Flour Dumplings Curry
Learn to make authentic Besan gatte ki sabji with soft gram flour dumplings in spiced yogurt gravy. Traditional Rajasthani recipe with expert tips
Ingredients
For Gatte (Dumplings)
- 1 cup gram flour besan
- 2 tbsp yogurt
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- ½ tsp coriander powder
- ¼ tsp carom seeds ajwain
- ¼ tsp baking soda
- Salt to taste
- 2 tbsp oil
- Water as needed approx 3-4 tablespoons
For Curry
- 1 cup yogurt whisked
- 2 tbsp gram flour besan
- 3 cups water
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- ¼ tsp asafoetida hing
- 1 tsp coriander powder
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- Salt to taste
- ½ tsp garam masala
- Fresh coriander leaves for garnish
Instructions
Making the Gatte
- Take gram flour in a mixing bowl. Add yogurt, red chili powder, turmeric, coriander powder, carom seeds, baking soda, salt, and oil. Mix everything with your fingers until the mixture resembles breadcrumbs.
- Add water gradually, one tablespoon at a time, and knead into a firm but pliable dough. The dough should not be sticky or too dry. Let it rest for 5 minutes.
- Divide the dough into 4 equal portions. Grease your palms with oil and roll each portion into a smooth cylinder about 6 inches long and half inch thick.
- Bring 4 cups of water to a rolling boil in a wide pan. Gently slide the gatte into boiling water. Cook on medium heat for 12 to 15 minutes. The gatte will float to the top when done.
- Remove gatte with a slotted spoon and place them on a plate. Let them cool for 5 minutes, then slice into half inch thick rounds. Reserve the boiling water.
Making the Curry
- Whisk yogurt and 2 tablespoons gram flour together in a bowl until smooth and lump-free. Add 3 cups water and whisk again. Keep aside.
- Heat oil or ghee in a kadhai or heavy-bottomed pan over medium heat. Add cumin seeds and let them splutter. Add asafoetida and stir for 5 seconds.
- Add coriander powder, red chili powder, and turmeric powder. Stir quickly for 10 seconds to roast the spices but do not let them burn.
- Pour the yogurt-besan mixture into the pan while stirring continuously. Keep stirring to prevent lumps from forming.
- Bring the curry to a boil, then reduce heat to low. Let it simmer for 8 to 10 minutes, stirring occasionally. The gravy will thicken slightly and raw besan taste will disappear.
- Add the sliced gatte to the curry. Mix gently so they are coated with gravy. Add salt to taste.
- Simmer the curry with gatte for another 10 minutes on low heat. The dumplings will soften and absorb the flavors. Adjust consistency by adding reserved gatte water if needed.
- Turn off heat and sprinkle garam masala over the curry. Stir gently and garnish with fresh coriander leaves.
Notes
Equipment needed - Heavy-bottomed kadhai or pan, wide pot for boiling, whisk, mixing bowl.
Make ahead - Prepare gatte up to 2 days in advance and refrigerate. Slice and add to freshly made curry when ready to serve.
Tempering variation - For extra richness, add a final tadka of ghee, cumin seeds, and dried red chili over the finished curry.
Texture adjustment - If gatte turn hard after boiling, you over-kneaded the dough or cooked them too long. They will soften in the curry, so do not worry.
Doubling the recipe - This recipe doubles easily. Use a larger pan and boil gatte in batches if needed.
Freezing - Gatte freeze well for up to one month. Thaw and add to freshly made curry. Do not freeze the curry with gatte as yogurt gravy can separate.
Serving temperature - This curry tastes best served hot. Reheat gently on low flame, adding a splash of water if it has thickened.