Gatte ki Sabji is a traditional Rajasthani dish known for its unique texture and flavours. The term "gatte" refers to the cylindrical-shaped dumplings prepared from besan or gram flour. The gram flour dumplings are seasoned with cumin, coriander, red chilli powder, and ajwain or carom seeds. After shaping the dough in the form of elongated, pencil-shaped cylinders, they are then boiled, and small pieces are cut from them. Once the gatte is ready, it can simmer in a tart and spicy yoghurt-based gravy, which is the signature of Gatte ki Sabji. Generally, yoghurt and gram flour form the main ingredient, along with an aromatic spice powder with turmeric, cumin, coriander, and garam masala powder. It makes the dish mildly sour with the yoghurt, which is elevated with spices. A tempering of mustard seeds, cumin seeds, and curry leaves is added to heighten the flavour of the gravy. Gatte ki Sabji is a luscious, rich, purely vegetarian dish free from reliance on fresh vegetables. Hence, it is the perfect dish when fresh produce is scarce. In general, it is relished along with roti, paratha, or steam-cooked rice. It is a staple item in most Rajasthani households, particularly during festive occasions or times of familial get-togethers. A soft, spiced latte mixed in with piquant, flavourful gravy is a great gift to the palate. This dish alone tells about how rich Rajasthani cuisine is, with the perfect blend of textures and flavours. Simple but brimming with flavour, Gatte ki Sabji is one fine example of how unassuming ingredients can be such a delectable and satisfying meal.

• 200 gms besan
• Salt
• 4 tbsp oil
• 1/2 tsp red chilli powder
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• Baking soda

• Mix 200 gms of flour (besan) in a bowl, add baking soda, red chilli powder, turmeric powder, coriander powder, salt to taste, and two tablespoons of oil.
• Mix everything well with your hand or spoon so that the spices and oil are distributed evenly in the flour. This stage is important in the Gatte ki Sabji recipe since it allows the dough to be flavoured and prepared for further stages of the Gatte ki Sabji recipe.
• Add water to the flour mixture and knead the dough stiff. The dough should be firm, flexible, and not too soft because it needs to retain its shape during boiling. It is the firmness of this dough that will present the right gattas for the dish.
• Divide the dough into equal portions.
• Roll out each piece of dough into cylindrical shapes about 1/2 inch thick. It would be best if you had a few long, evenly shaped cylinders of dough. These are your "gatte" to be cut into bite-sized pieces later.
• Boil water in a deep pan. Now, add the cylinders to it carefully. Cook them for nearly 10-15 minutes. When they start floating, it indicates that gattas are cooked.
• Remove the gattas from the boiling water and let them cool.
• Once they have cooled, cut the gattas into small pieces, about 1/2 inch thick. Cut them in this way so that the gattas might be firm while at the same time tender and simultaneously facilitate absorption of the gravy while serving.
• To prepare gravy, put 2 Tbsp of oil in a pan. Put 1 Tsp of cumin seeds. Let it splutter.
• After that, put a little pinch on asafoetida.
• Now put 1/4 Tsp of turmeric powder along with 1/2 of red chilli powder. Let those spices get saut ed for some seconds with utmost care so that they do not get burnt.
• Reduce the heat and slowly add 1 cup of whisked yoghurt to the pan. Keep stirring so that the yoghurt does not curdle. It slow-cooks the yoghurt on low fire to avoid lumps in the gravy. This will also cook with the separation of oil from the yoghurt mixture.
• Let this mixture heat on a medium flame.
• Add water and salt to taste once the yoghurt has cooked and oil released. These will thin the gravy down to the right consistency in the dish. Stir well.
• Now, take the sliced gatte pieces and add them gently to the yoghurt gravy.
• Now stir so that all the gattas are well coated with the gravy.
• Bring to a boil on medium heat and then reduce the heat and simmer it for 10 minutes. This helps the gate absorb the flavour of the gravy, and it should become soft.
• Taste and simmer this to check the seasoning adding salt or spice according to your desire, if you like the gravy a little more liquidy or thick. If it is too thick, then very little water is added to get the right consistency.
• Meanwhile, the gatte should be soft and well infused with the flavours of the sabji.
• Once prepared, turn off the heat source, and garnish Gatte ki Sabji with fresh coriander leaves. It may be served hot with chapatis or parathas or even steaming hot rice to make up the full meal.