Gatte ki Sabzi (Chickpea Dumplings in Spiced Yogurt Curry)

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Gatte ki Sabzi is a beloved Rajasthani vegetarian dish where spiced chickpea flour dumplings are simmered in a tangy yogurt curry. The dumplings are steamed or boiled first, then sliced and added to a richly spiced gravy for a hearty, protein-packed meal. Traditionally served with bajra roti or steamed rice, it's a comforting dish that showcases the ingenious use of gram flour in Rajasthani cooking.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 17 gFat
• 5 gSaturated Fat
• 42 gCarbs
• 9 gFiber
• 9 gSugar
• 16 gProtein
• 520 mgSodium
• 640 mgPotassium
• 185 mgCalcium
• 4 mgIron
• 9 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the Chickpea Dumplings (Gatte)

• 2 cups besan (chickpea flour)
• 1/4 cup plain yogurt
• 2 tablespoons melted ghee or oil
• 1 teaspoon carom seeds (ajwain)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon salt

For the Yogurt Curry

• 1.5 cups plain yogurt, whisked smooth
• 1 large onion, finely chopped or pureed
• 2 medium tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit
• 1 teaspoon cumin seeds
• 1/4 teaspoon asafoetida (hing)
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• 2 tablespoons oil or ghee
• 1.5 cups warm water
• Salt to taste
• Fresh coriander leaves for garnish

Directions

1. In a mixing bowl, combine besan, yogurt, ghee, ajwain, turmeric, red chili powder, coriander powder, and salt. Knead into a firm, pliable dough, adding a teaspoon of water only if needed; the dough should not be sticky. Divide the dough into 4-5 cylindrical rolls about 1-inch thick.
2. Bring a wide pot of water to a rolling boil and gently lower the besan rolls in. Boil for 8-10 minutes until the gatte float to the surface and feel firm. Remove with a slotted spoon, let cool slightly, then cut into 1/2-inch thick rounds. Reserve the cooking water for the curry if desired.
3. Heat oil or ghee in a heavy-bottomed pan over medium heat. Add cumin seeds and let them splutter, then sprinkle in asafoetida and add the chopped onion. Sauté for 5-6 minutes until golden brown.
4. Add ginger-garlic paste and slit green chilies, cooking for 1 minute until fragrant. Stir in the tomato puree and cook for 4-5 minutes until the oil begins to separate from the masala.
5. Add turmeric, red chili powder, and coriander powder; stir for 30 seconds. Lower the heat and gradually whisk in the yogurt, a little at a time, to prevent curdling. Cook for 3-4 minutes until the gravy thickens slightly.
6. Pour in the warm water (or reserved gatte water) and bring to a gentle simmer. Season with salt and let the curry cook for 5 minutes so the spices meld together.
7. Gently slide the sliced gatte rounds into the simmering curry. Stir carefully to coat them without breaking. Simmer for 6-8 minutes so the dumplings absorb the flavors.
8. Sprinkle garam masala over the top, garnish with chopped coriander leaves, and serve hot with bajra roti, plain roti, or steamed rice.

Cook’s Notes

• The gatte dough should be kneaded thoroughly for 5-7 minutes; proper kneading prevents the dumplings from breaking apart during cooking.
• Always whisk yogurt into the curry on low heat and add it gradually to prevent splitting or curdling.
• For a richer flavor, temper the finished dish with a final drizzle of hot ghee mixed with a pinch of red chili powder and cumin seeds.
• Gatte ki Sabzi thickens as it sits; add a splash of warm water when reheating to restore the gravy consistency.
• You can boil the gatte ahead of time and store them in the refrigerator for up to 2 days, making weeknight cooking quicker.

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