Gatte Ki Sabzi

Have you tried the delicious dish from Rajasthan called Gatte ki sabzi? It's made with boiled chickpea flour dumplings in a tangy yogurt-based curry. It's perfect to enjoy with some roti or plain rice. Give it a try, you won't regret it!

Don't have any veggies in your fridge? No worries! Here's a fantastic solution for those days when you're running low on vegetables.

serves 4

Ingredients

the gatte:

• 1 ½ cups besan flour [gram flour]

• ½ tbsp red chili powder

• ½ tsp turmeric

• ½ tbsp coriander powder

• 1 tsp salt

• 1 tsp crushed ajwain [carom seeds]

• 2-3 tbsp oil

• 2 tbsp of yogurt

• water to boil

the sabzi:

• yogurt mix

  • 1 ½ cups dahi, or unflavored yogurt

  • ½ tbsp red chili powder

  • ½ tsp turmeric

  • ½ tbsp coriander powder

  • 1 tsp garam masala

  • 1 tsp salt

• 1 tbsp oil

• 1 tsp ghee

• 1 tsp cumin seeds

• 3-4 dried red chilies

• ¼ tsp asafetida

• 3 cloves garlic minced.

• 1 small onion, diced.

• 1 tbsp kasoori methi (optional)

• cilantro for garnish (optional)

Directions

the Gatte:

1. Combine the besan flour, chili powder, turmeric, coriander powder, salt, and carom seeds in a mixing bowl.

2. Mix in 2 tbsp of oil and yogurt, and knead well.

3. Sprinkle in water while kneading to form a smooth dough.

4. Grease the dough ball with oil, cover the bowl, and set aside.

5. Bring a pot of water to a rolling boil.

6. Once the water simmer, divide the dough into 6 parts and roll into logs*

7. Once the pot reaches a rolling boil, drop in the logs- the gatte. Boil until they start to float, turn a little lighter, and develop bubbles on the sides- this may take 10-15 minutes.

8. Fish the gatte out into a bowl and cut them into small pieces, ½-1 inch long. Set it aside. Additionally, reserve the water it boiled in.

the Sabzi:

1. Mix the yogurt, spices, and salt in a separate smaller bowl until there are no lumps. Set aside

2. In a pan over medium-high heat, heat the oil and ghee.

3. Add in the cumin seeds. Once they begin to sizzle, add the dried red chilies, asafetida, and minced garlic. Stir for about a minute till the garlic is aromatic.

4. Mix in the chopped onion and sauté till it is translucent.

5. Lower the heat to medium heat, and stir in the yogurt mixture set aside earlier.

6. Cook till the oil releases, stirring constantly. This will take about 10 minutes.

7. Add in the gatte and a tablespoon of kasuri methi. Mix well, and let it come to a simmer. You can add some of the reserved water if you need it.

8. Check for salt, garnish with cilantro, and serve with rice or roti. Enjoy!

*The logs can be as long as needed but must be about ¾ inches tall. Cut the lengths to be shorter if they won’t fit into the pot of water