Gatte Ki Sabzi, Curry With Besan Flour Dumplings

   
          Gatte Ki Subzi is a famous Rajasthani dish, always part of the traditonal Rajasthani thali (lunch ). I had tasted it a few times, when we tried Rajasthani food ( in a restaurant ), but unfortunately I never liked it that much. It's a curry made with dumplings made with besan flour ( chickpeas flour ) but I always felt that the subzi needed something more to make it tasty. So when I decided to give it a try it at home, I was very much prepared to be disappointed with the taste. But, you should have guessed by now, it turned out really tasty, otherwise I wouldn't be posting it today. The stepwise pictures might make it look a little difficult and lengthy process, but actually we can make the gatte ( besan dumplings ) in the time we need to chop vegetables. It goes very well with rotis, serve it with some salad or a vegetable curry for a a complete meal..

Need To Have
For The Gatte ( Besan Dumplings )

• Besan Flour ( Chickpeas Flour ) - 1 cup
• Kasoori Methi - 1 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Red chilly Powder - 1 teaspoon
• Ajwain Seeds - 1/4 teaspoon
• Oil - 2 teaspoons
• Salt to taste

For The Gravy

• Tomato - 1 medium, chopped
• Garlic - 4 small cloves
• Onion - 2 medium, chopped
• Cumin Seeds - 1 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Red Chilly Powder - 1 teaspoon
• Kashmiri Chilly Powder - 1 teaspoon
• Corinader Powder - 1 teaspoon
• Garam Masala - 1/2 teaspoon
• Yogurt/Curd - 1 cup
• Kasoori Methi - 2 tablespoons
• Salt to taste

Original Recipe here, but I have made some small changes to suit our taste.

Method

          First let's make the gatte ( dumplings ), take the besan flour, add the turmeric powder, chilly powder, ajwain seeds, salt, kasoori methi, then adding a little water, make a stiff dough with it. Finally add the oil, knead it well and keep. Now make small rolls with it as shown in the picture.

          Now bring enough water to boil ( like we do for cooking pasta ), once the water starts boiling, add the rolls.

          Cook it in the boiling water for about 15 minutes, then remove it carefully and let it cool.

          Slice the cooked rolls into 1/4 to 1/2 inch pieces. Heat a little oil, toast the slices lightly, remove and keep.

          Now let's make the gravy for the subzi. Grind the tomato and garlic cloves and keep.

          Heat some oil, add the cumin seeds ( I have used the same pan that I had used for sauteing the gatte pieces), when the seeds start sizzling, add the chopped onions and saute it till it turns translucent, then add the ground tomatoes and saute well.

          Now add the turmeric powder, both the chilly powders, coriander powder, salt and mix. Now add the curd, 2 tablespoons at a time ( add the next 2 tablespoons when the mixture starts sticking to the pan ), and keep sauteing till the curd is mixed in well.

          Add the kasoori methi and mix for a minute, then add about 11/2 cup of water and the the gatte pieces, bring it to a boil and then simmer it for about 15 minutes. Finally add the garam masala, mix and remove.

Note
The gatte pieces were soft and delicious, it came out perfect, but for some reason if it turned out hard then you can add a little curd when making the dough for the gatte.
We love the flavor of kasoori methi ( dried fenugreek leaves ), but if you want, you can replace it with chopped coriander in the gravy.
I have used a mix of chilly powders, the Kashmiri chilly powder is less spicy but gives a beautiful  color to the gravy, you can leave it if you don't have it, just increase the red chilly powder by another 1/4 to 1/2 teaspoon.