Gatte Ki Sabzi Rajasthani

Ingredients

• For the gatte (gram flour dumplings):
• 1.5 cups gram flour (besan)
• 1/2 tsp red chilli powder
• 1/2 tsp coriander powder
• 1/4 tsp turmeric
• 1/4 tsp ajwain (carom seeds)
• 2 tbsp oil
• salt to taste
• water — about 1/4 cup to make firm dough
• For the yogurt gravy:
• 1 cup yogurt — beaten smooth
• 2 tbsp gram flour — mixed with the yogurt
• 2 tbsp oil or ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 10 curry leaves
• 1 onion — finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1 tsp garam masala
• salt to taste
• 2 cups water
• coriander leaves for garnish

Method

1. Make the gatte dough: In a bowl combine gram flour, red chilli powder, coriander powder, turmeric, ajwain, oil and salt. Mix the oil into the flour with fingertips until sandy. Add water little by little — about 1/4 cup — kneading to a firm, stiff dough. Gatte dough must be stiff so the dumplings hold their shape when boiled.
2. Shape the gatte into cylinders: Divide the dough into 4 to 5 portions. Roll each portion between your palms into a long cylinder about 1.5 cm in diameter — like a thick pencil. The cylinders should be smooth without cracks.
3. Boil the gatte: Bring a large pot of water to a rolling boil with a little salt. Carefully slide the gatte cylinders into the boiling water. Boil on medium heat for 10 minutes. The gatte will float when they are cooked. Remove with a slotted spoon and reserve 1 cup of the cooking water — this will go into the gravy. Let the cooked gatte cool for 5 minutes.
4. Cut the gatte into pieces: Once slightly cooled, cut each boiled cylinder into pieces about 2 cm long. Each piece will have a firm outer layer and a soft inner texture.
5. Prepare the yogurt gravy base: Mix beaten yogurt with 2 tbsp gram flour until smooth. This prevents the yogurt from splitting when heated.
6. Make the tadka: Heat oil or ghee in a wide pan on medium. Add mustard seeds — wait to pop. Add cumin seeds, asafoetida and curry leaves. Stir 10 seconds. Add chopped onion — cook on medium heat for 8 minutes until golden. Add ginger paste and garlic paste — stir 2 minutes.
7. Add spice powders: Turn to low heat. Add red chilli powder, coriander powder and turmeric. Stir 2 minutes on low heat.
8. Add yogurt mixture carefully: Reduce heat to the lowest setting. Pour the yogurt-gram flour mixture into the pan while stirring continuously. If added on high heat, the yogurt will split. Stir on low heat for 3 minutes until incorporated and smooth.
9. Build the gravy and add gatte: Add 2 cups water and the reserved gatte cooking water. Add salt. Bring to a gentle simmer. Add the cut gatte pieces. Cook on medium-low heat for 8 minutes so the gatte absorb the gravy flavour. Add garam masala and stir.
10. Serve: Scatter coriander leaves on top. Serve hot with bajra roti or steamed rice.
11. Note: Gatte ki Sabzi is a brilliant solution from an arid region — in the Thar desert where fresh vegetables were not always available, gram flour dumplings (gatte) became the vegetable substitute. This dish is found across Rajasthan and eaten at every meal and festival. The yogurt gravy technique of mixing gram flour with yogurt to prevent splitting is a standard technique in Rajasthani cooking.