Gatte ki sabzi
Photo: Kanikatwl · CC BY-SA 4.0

History

Slurrp ties gatte ki sabzi to the dry Rajasthani kitchen, where scarce fresh vegetables pushed cooks towards gram flour: a spiced dough is rolled into cylinders, boiled, sliced and sometimes fried, then simmered in yoghurt gravy. It adds that the dish is cooked for Teej and Raksha Bandhan as well as family gatherings. Jaipur kitchens vary it: Time Out praises a Jodhpuri gatta curry at 1135 AD, and Spice Court makes a Govind Gatta stuffed with spicy khoya.

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Common allergens: Dairy

Make it at home

Yield Serves 4Hands-on 40 minTotal 1 hrDifficulty Intermediate

Ingredients

  • 200g gram flour (besan)
  • 2 tablespoons plain yoghurt
  • 1 tablespoon oil
  • 1/2 teaspoon carom seeds (ajwain)
  • 1/2 teaspoon chilli powder and 1/4 teaspoon turmeric
  • Salt to taste
  • 250g plain yoghurt, whisked
  • 1 tablespoon gram flour
  • 1 teaspoon coriander powder and 1 teaspoon chilli powder
  • 2 tablespoons ghee
  • 1 teaspoon cumin seeds and a pinch of asafoetida
  • 250ml water and fresh coriander to finish

Method

  1. Mix the 200g gram flour with the 2 tablespoons yoghurt, oil, carom seeds, chilli powder, turmeric and salt, adding a few spoons of water to make a firm, smooth dough.
  2. Shape the dough into rolls about 2cm thick and boil them in a pan of water for 12 to 15 minutes, until they float and feel firm.
  3. Lift the rolls out, cool them and cut into 2cm pieces. For a crisper texture, fry the pieces in hot oil until golden.
  4. Whisk the 250g yoghurt with the 1 tablespoon gram flour, coriander powder, chilli powder and salt until smooth.
  5. Heat the ghee, add the cumin and asafoetida, lower the heat and pour in the yoghurt mixture, stirring constantly for 8 to 10 minutes until the oil separates.
  6. Add the water and bring to a gentle simmer, drop in the gatte and cook for 8 minutes. Finish with coriander.

Tip from the editors. Keep the heat low and stir without stopping while the yoghurt first warms, or the gravy will split.

Where to eat gatte ki sabzi

Gatte ki sabzi in Jaipur

Spice Court ★ 4.4

$$ RajasthaniCivil Lines

Spice Court serves Rajasthani food in a 1930s colonial mansion on Jacob Road in Jaipur, best known for keema baati, laal maas and junglee maas.

OrderKeema baati with jhol, then laal maas with butter naan; vegetarians can order papad mangodi sabzi.

TipDzurt, a patisserie by Chef Tejasvi Chandela, shares the premises, so finish with its ghewar entremet.

Directions

1135 AD ★ 4.4

$$$ RajasthaniAmer

1135 AD is a restaurant inside Amer Fort in Jaipur serving Rajasthani and Mughlai dishes in a courtyard, a frescoed hall and a mirrored room, lit by candles.

OrderThe Maans Sula or Junglee Maans, then the saffron Shahi Tukda with hand-pounded cardamom.

TipTell the team in advance if you are celebrating, as it arranges surprise dinners with floral decoration; the fort road drive after dark is part of the evening.

Directions

Chokhi Dhani ★ 3.9

$$ RajasthaniTonk Road

Chokhi Dhani, a village-style dinner venue on Tonk Road, Jaipur, serves dal, baati and churma with folk dance, puppet shows and craft stalls.

OrderDal baati churma, with the baati sunk in ghee, from the Rajasthani dinner.

TipEntry is from 17:00; dinner is ticketed in three categories, the Rajasthani dinner, the Royal Thali and a multi-cuisine buffet at the resort.

Directions

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