📝 About This Recipe
Hailing from the arid landscapes of Rajasthan, this iconic dish is a testament to culinary ingenuity, transforming humble chickpea flour into tender, melt-in-the-mouth dumplings. These 'Gatte' are simmered in a velvety, golden yogurt gravy infused with aromatic spices like fennel, coriander, and dried fenugreek. It is a soul-warming vegetarian masterpiece that perfectly balances tanginess with a subtle, earthy heat.
🥗 Ingredients
For the Gatte (Dumplings)
- 2 cups Besan (Gram Flour) (sifted for a smoother texture)
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed between palms)
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder
- 2 tablespoons Yogurt (whisked, for tenderness)
- 2 tablespoons Ghee (used as 'moyen' to make gatte soft)
- 1/2 teaspoon Salt (or to taste)
For the Yogurt Gravy
- 1.5 cups Yogurt (full fat, whisked until smooth)
- 3 tablespoons Ghee (for authentic flavor)
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Fennel Seeds (Saunf) (coarsely crushed)
- 1/4 teaspoon Asafoetida (Hing) (strong variety)
- 1 tablespoon Ginger-Green Chili Paste (freshly pounded)
- 2 teaspoons Coriander Powder
- 1 tablespoon Kasuri Methi (Dried Fenugreek) (crushed)
For Garnish
- 2 tablespoons Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
In a large mixing bowl, combine besan, ajwain, turmeric, chili powder, salt, 2 tablespoons of ghee, and 2 tablespoons of yogurt.
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2
Mix the ingredients with your fingertips until they resemble breadcrumbs. Gradually add 1-2 tablespoons of water and knead into a firm but smooth dough. Do not over-knead.
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3
Divide the dough into 5-6 equal portions and roll each portion into a cylindrical log about 5-6 inches long and 1/2 inch thick.
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4
Bring 4 cups of water to a rolling boil in a wide pan. Gently slide the logs into the boiling water.
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5
Boil the logs for 10-12 minutes. You will know they are done when they float to the surface and tiny bubbles (pimples) appear on their skin. Drain and reserve the cooking water for the gravy.
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6
Once cooled slightly, slice the logs into 1/2-inch thick rounds. Optional: Lightly sauté these rounds in a teaspoon of ghee for a firmer texture.
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7
In a bowl, whisk the yogurt with coriander powder, turmeric, and red chili powder to prevent the yogurt from curdling later.
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8
Heat 3 tablespoons of ghee in a heavy-bottomed kadai. Add cumin seeds, fennel seeds, and hing. Let them sizzle for 30 seconds.
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9
Add the ginger-green chili paste and sauté for a minute until the raw aroma disappears.
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10
Lower the flame to the lowest setting. Slowly pour in the yogurt mixture while stirring continuously and vigorously to prevent curdling.
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11
Cook the gravy on low-medium heat until it starts to boil and the ghee begins to separate from the sides.
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12
Add 1.5 to 2 cups of the reserved gatte-boiling water to the gravy. Bring to a simmer.
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13
Add the sliced gatte and salt (remembering the gatte already have salt). Simmer for 8-10 minutes on low heat until the gravy thickens and the gatte soak up the flavors.
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14
Crush kasuri methi between your palms and sprinkle over the curry. Mix gently.
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15
Turn off the heat, garnish with fresh cilantro, and let the dish rest for 5 minutes before serving.
💡 Chef's Tips
Always use fresh, fine-quality besan for the best texture. The secret to soft gatte is adding 'moyen' (fat/ghee) and yogurt to the dough; if the dough is too hard, the gatte will be rubbery. Never discard the water used to boil the gatte; it contains starch that gives the gravy a beautiful body and depth. To prevent the yogurt gravy from curdling, ensure the flame is very low when adding it and stir constantly until it reaches a boil. If the gatte develop small bumps on the surface while boiling, it is a sign of perfection and lightness.
🍽️ Serving Suggestions
Serve hot with Missi Roti or Behlmi Poori for a traditional Rajasthani experience. Pairs beautifully with steamed Basmati rice or Jeera rice. Serve alongside a side of 'Kachumber' salad (onions, tomatoes, and cucumbers with lemon juice). A glass of chilled masala buttermilk (chaas) helps balance the rich spices. Accompanied by a spicy garlic chutney (Lahsun ki Chutney) for an extra kick.