Dinner Ideas
Gatte ki Sabzi (Lighter)
Rajasthani besan dumplings simmered in a tangy curd gravy, boiled instead of fried. All the comfort of the original, with a roti to mop it up.
370
kcal
16g
protein
50g
carbs
11g
fat
Per serving · makes 3 · 40 minutes
Ingredients
- •120 g besan for the gatte, plus 10 g for the gravy
- •280 g curd: 30 g for the dough, 250 g whisked for the gravy
- •1 tbsp oil: 1 tsp in the dough, 2 tsp for the tempering
- •Half tsp each of ajwain, turmeric, red chilli and coriander powder
- •Pinch of hing, 1 tsp cumin, 1 tsp mustard seeds
- •Salt, coriander leaves
- •90 g atta for 3 rotis (1 per person, counted in the numbers)
Method
- 1.Mix the 120 g besan, ajwain, half the spices, salt, 1 tsp oil and 30 g curd into a stiff dough. Roll into thin logs.
- 2.Boil the logs in water for 12 minutes until they float. Lift out, cool and slice into rounds. Keep the water.
- 3.Whisk the 250 g curd with 10 g besan, the rest of the spices and a cup of the gatte water.
- 4.Heat 2 tsp oil, add mustard seeds, cumin and hing, then pour in the curd mix. Stir constantly until it boils so it does not split.
- 5.Add the gatte and simmer 8 minutes. Top with coriander and serve with 1 roti per person.
Coach’s note
The traditional recipe fries the gatte after boiling. Boiled alone they are just as soft in the gravy and save you a lot of oil.
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