Posts Tagged ‘Gatte Ki subzi’

Gatte Ki Subzi( Garbanzo flour dumplings in yogurt sauce) and Awards

Friday, March 26th, 2010

Last year, when we had new neighbors move in and we had a get together, we had a chance to taste Gatte Ki Subzi. At first, I was wondering what vegetable could be in that gravy till I found out it was not a vegetable at all, but a dumpling made of gram flour(besan/chick pea flour/garbanzo bean flour). This is quite easy to prepare, takes about 15-20 minutes and guess what, you do not need any vegetable to make this gravy!

This recipe is adapted from my neighbor, from here and here.

Ingredients: (Serves-2)

For the Gattes:

Gram flour – 1 cup
Salt- to taste
Yogurt- 1 tbsp
Red chili powder- 3/4 tsp
Coriander seed powder- 1/2 tsp
Garam Masala powder- 1/2 tsp
Turmeric powder- 1 pinch
Oil- few drops
Water- just enough to knead

For the sauce:

Thick Yogurt (preferably sour)-1 cup
Water- 1 cup
Salt to taste
Turmeric powder- 1/4 tsp
Whole red chilies- 3
Red chili powder- 3/4 tsp
Gram flour(Besan)- 3/4 cup
Cumin seeds- 1/2 tsp
Oil- 1 tsp


To make the Gattes:

Add salt, red chili powder, turmeric powder, garam masala powder, coriander seed powder to the gram flour and mix well. Add yogurt and water and knead the gram flour to a thick and firm dough.

Take a lemon size ball of the dough, using your palms and fingers, elongate it to a thin, long, cylindrical rod. Repeat the same for the remaining dough.

Boil about 3 cups of water (it should be bubbling), add a drop of oil and carefully drop the gattes(cylindrical rods) into the boiling water. Once the gattes are cooked, they will float on top (5-6 minutes). Adding oil will prevent them from sticking to each other. Remove the gattes from the water, drain on a paper towel. Either use them as whole or chop the gattes to 1″ pieces.

Making the sauce:

Whisk yogurt and water together, then add turmeric powder, salt and gram flour and whisk well to avoid any lumps.

Heat oil in a saucepan and add cumin seeds, red chilies and red chili powder. Once the chilies sizzle, pour in the yogurt- gram flour mixture into the hot pan and let it simmer for 10 minutes. You can see a shiny layer forming on top while the gravy thickens, and this is the indication that the gravy is done.

Gently drop the chopped gattes into the gravy, let it absorb the yogurt sauce. Garnish with cilantro leaves and serve hot, with pooris or chapatis or khichdi. The gattes are quite tasty on their own too, and half the time I munch on the boiled gattes even before adding it to the gravy.

I got some awards from my blogger buddies last week.


Sunshine Award from Nayna of Simply Sensational Food and Rupali of Recipegrabbag and Priya who can give you authentic Rajasthan recipes. Thanks Nayna, Rupali and Priya.

Second comes the Honest Scrap Award from Priya: Thanks Priya.

For this award, I have to share 10 honest things about me. I have shared a lot of honest things about me here.

Now comes the tough part. I have to keep the award cycle going by nominating 12 people for the awards. I guess in blogosphere, we all are connected and these awards have been shared with people I know/whose blogs I read and enjoy. And it won’t do justice if I just pick 12 people who came to my mind first. I read/follow a lot of blogs and I do not want to hurt anyone by missing out their name in the hurry. So, anyone who reads this post, please feel free to accept these awards and post it at your place. Then I can see how many friends I have got through blogging :) and I can know a lot about dozens of friends instead of just one dozen 😀