Soft Besan Ke Gatte Ki Sabji Without Curd, Sindhi Style
Gatte Ki Sabji, or Besan Ke Gatte, is a well-known and popular vegetarian dish from Rajasthan made from gram flour.
Preparing gatte ki sabji is a simple process but a time-consuming task. First, you have to make dough for the gattas by mixing gram flour, oil, and some spices. The dough is later rolled into a medium-sized cylindrical shape and boiled or fried. Once cooled, cut into small pieces and later immersed into a prepared gravy, cooked until aromatic.
There are many ways to make the gravy, but in Rajasthan, it is typically made with onion and curd or sometimes only curd, known as dahi wali gatte ki sabji.
Today, I share a Sindhi-style onion tomato gravy recipe that makes this gatte ki sabji super delicious and mouth-watering. This gravy is slightly spicy. This gatte ki sabji tastes good when spicy. You can adjust the spices as per your taste and liking.
The most critical aspect of this gatte ki sabji recipe is the gatta preparation, which should be soft and porous from the inside. To achieve this, you need to add the correct amount of oil. The amount of oil required depends on the quality of the gram flour; some absorb more oil than others. A simple check – combine flour and oil well, then take some flour and hold it tightly in your hand. If the flour can hold its shape, the oil content is perfect.
You can boil or fry the gattas, depending on your preference. Fried gatte ki sabji is slightly heavier and difficult to digest. I recommend boiling instead of frying.
This gatte ki sabji is an excellent option to include in the menu for any occasion, big or small. It can be served with roti, chapati, or paratha, and steamed rice also pairs well. A side accompaniment of boondi raita and salad would make it a complete meal.
This gatte ki sabji is an easy option if you don’t have vegetables in your pantry. Although it takes some time to prepare this delicious dish, the result is worth the effort. It tastes more delicious if kept in the fridge and enjoyed the next day.
Please follow the step-by-step instructions with the photos and a video to make this gate ki sabji at home.
For बेसन के गट्टे की सब्जी, गट्टे की सब्जी or गट्टे की सब्जी कैसे बनाते हैं recipe in Hindi watch the video with a subtitle in Hindi.
Table of Contents
Recipe Video
Recipe Card
Soft Besan Ke Gatte Ki Sabji Without Curd, Sindhi Style
Ingredients
Gravy Preparation
- 3 Onion
- 5 Tomato
- 3 to 4 Green Chilies
- 1 inch Ginger
- 4 Garlic
- Handful Fresh Coriander
- ¼ tsp Turmeric Powder
- ½ tbsp Red Chilli Powder
- 1 tbsp Coriander Powder
- 4 tbsp Oil
- 1 tbsp Kasuri Methi
- ¼ tsp King Kitchen Masala
- 4 to 5 Cloves
- 4 to 5 Black Pepper
- 1 Cinnamon Stick
- 2 Big Cardamon
- 1 Bay Leaf
- 1 cup Water
- Salt as per taste
Besan ke Gatte Preparation
- 1½ cup Gram Flour
- ½ tsp Coriander Seeds
- ½ tsp Red Chilli Powder
- pinch Turmeric Powder
- ½ tsp Coriander Powder
- 3 to 4 tsp Oil
- 2 tbsp Fresh Coriander
- ¼ tsp Garam Masala (Kitchen King Masala)
- pinch Asafoetida
- Salt as per taste
Instructions
- Add three green chilies, four garlic, 1-inch ginger, and a handful of fresh coriander in a grinding jar and grind it into a paste.
- Transfer it to a mixing bowl. Add ¼ tsp of turmeric powder, ½ tbsp of red chili powder, and 1 tbsp of coriander powder, and keep it aside.
- Take 1½ cups of gram flour in a mixing bowl. Add a pinch of asafoetida, ½ tsp of coriander seeds, a pinch of turmeric powder, ½ tsp of red chili powder, ½ tsp of coriander powder, ¼ tsp of garam masala, salt as per taste, 2 tbsp of fresh coriander, and 3 to 4 tsp of oil.
- Mix all the ingredients. The mixture holds shape. Tip*- The quantity of oil required depends on the quality of the gram flour.
- Add water in batches and knead a medium soft dough.
- Add ½ tsp of oil and knead the dough well again.
- Roll the dough cylindrical and cut it into small pieces.
- Take a piece and roll it into a medium-thick cylinder shape. Prepare the remaining pieces similarly.
- Heat some water in a pan, and add ½ tsp of oil. Gently drop all the prepared rolls in the boiling water and let it boil for 10 to 15 minutes or until cooked.
- After 10- 15 minutes, cut a piece with a knife and ensure the gattas have cooked well.
- Transfer them to a plate. Do not throw the leftover water. Keep it aside for later use.
- Once the boiled gattas have cooled, cut them into small or medium pieces as your preference.
- Heat 4 tbsp of oil in a large pan. Add three chopped onions and saute' until golden.
- Add five chopped tomatoes, a little salt, one bay leaf, one cinnamon stick, two big cardamon, 4 to 5 black pepper, 4 to 5 cloves. Saute' until the tomatoes turn soft and mushy.
- Add the prepared masalas and saute' for a minute.
- Add a little water (kept aside) and saute' for a minute. Tip*- Adding water, masalas will not burn and cook properly.
- The gravy has released oil. The masalas have cooked well.
- Add ¼ tsp of kitchen king masala and 1 tbsp of kasuri methi. Saute' for a minute.
- Add the boiled gattas and salt and mix well. Tip*- Be careful with salt, added before with tomatoes.
- Add the remaining water (kept aside) and 1 cup of water. Mix all the ingredients well. Tip*- Add more water if required and adjust the consistency. This sabji has a semi-thick consistency and is not watery.
- Simmer for 10 to 15 minutes on a low to medium flame. Let the gatte and masalas combine.
- Add fresh coriander and mix well. The sabji is ready.
- Serve hot with chapati, roti, paratha, or steamed rice.
How to Make Gatte Ki Sabji without Curd at Home Step by Step Photos
- Add three green chilies, four garlic, 1-inch ginger, and a handful of fresh coriander in a grinding jar and grind it into a paste.
- Transfer it to a mixing bowl. Add ¼ tsp of turmeric powder, ½ tbsp of red chili powder, and 1 tbsp of coriander powder, and keep it aside.
- Take 1½ cups of gram flour in a mixing bowl. Add a pinch of asafoetida, ½ tsp of coriander seeds, a pinch of turmeric powder, ½ tsp of red chili powder, ½ tsp of coriander powder, ¼ tsp of garam masala, salt as per taste, 2 tbsp of fresh coriander, and 3 to 4 tsp of oil.
- Mix all the ingredients. The mixture holds shape.Tip*- The quantity of oil required depends on the quality of the gram flour.
- Add water in batches and knead a medium soft dough.
- Add ½ tsp of oil and knead the dough well again.
- Roll the dough cylindrical and cut it into small pieces.
- Take a piece and roll it into a medium-thick cylinder shape. Prepare the remaining pieces similarly.
- Heat some water in a pan, and add ½ tsp of oil. Gently drop all the prepared rolls in the boiling water and let it boil for 10 to 15 minutes or until cooked.
- After 10- 15 minutes, cut a piece with a knife and ensure the gattas have cooked well.
- Transfer them to a plate. Do not throw the leftover water. Keep it aside for later use.
- Once the boiled gattas have cooled, cut them into small or medium pieces as your preference.
- Heat 4 tbsp of oil in a large pan. Add three chopped onions and saute’ until golden.
- Add five chopped tomatoes, a little salt, one bay leaf, one cinnamon stick, two big cardamon, 4 to 5 black pepper, 4 to 5 cloves. Saute’ until the tomatoes turn soft and mushy.
- Add the prepared masalas and saute’ for a minute.
- Add a little water (kept aside) and saute’ for a minute.Tip*- Adding water, masalas will not burn and cook properly.
- The gravy has released oil. The masalas have cooked well.
- Add ¼ tsp of kitchen king masala and 1 tbsp of kasuri methi. Saute’ for a minute.
- Add the boiled gattas and salt and mix well. Tip*- Be careful with salt, added before with tomatoes.
- Add the remaining water (kept aside) and 1 cup of water. Mix all the ingredients well.Tip*- Add more water if required and adjust the consistency. This sabji has a semi-thick consistency and is not watery.
- Simmer for 10 to 15 minutes on a low to medium flame. Let the gatte and masalas combine.
- Add fresh coriander and mix well. The sabji is ready.
- Serve hot with chapati, roti, paratha, or steamed rice.
FAQs
What is gatte made of?
First, you have to make dough for the gattas by mixing gram flour, oil, and some spices. The dough is later rolled into a medium-sized cylindrical shape and boiled or fried. Once cooled, cut into small pieces and later added to a prepared gravy and cooked. It can be served with roti, chapati, or paratha, and steamed rice also pairs well.
What can you eat with gatte ki sabji or besan ki sabki?
It can be served with roti, chapati, or paratha, and steamed rice also pairs well. A side accompaniment of boondi raita and salad would make it a complete meal.
How long do you cook gatta for?
Heat some water in a pan, and add ½ tsp of oil. Gently drop all the prepared rolls (gatta) in the boiling water and let it boil for 10 to 15 minutes or until cooked. After 10- 15 minutes, cut a piece with a knife and ensure the gattas have cooked well.
How to make soft gatta?
The most critical aspect is the gatta preparation, which should be soft and porous from the inside. To achieve this, you need to add the correct amount of oil. The amount of oil required depends on the quality of the gram flour; some absorb more oil than others. A simple check – combine flour and oil well, then take some flour and hold it tightly in your hand. If the flour can hold its shape, the oil content is perfect.
Conclusion
In this Gatte ki sabji or besan ke gatte ki sabji, we have shared an easy recipe with tips and tricks for making soft and porous gatta in a delicious onion tomato gravy. All the steps are explained well in detail with photos and a video; a beginner to cooking can also make this gatte ki sabji effortless. Perfect to enjoy any time of the year with roti, chapati, and even steamed rice. If you like this recipe, please feel free to share it and leave a comment with your suggestions to help us improve. We appreciate your feedback.