Add water to a deep pot, cover and bring it to a boil. Meantime while the water comes to a boil, let us make the gatta dough.
For making the gatte, take gram flour in a bowl, add turmeric, kasoori methi, red chili powder, salt, coriander powder.
Crush ajwain between your palms and add it. Mix the flour well.
Now add the ghee and start rubbing the flour well until coated with ghee.
Slowly add lukewarm water 2 tablespoons at a time to make a stiff dough.
Divide the dough into equal portions and shape each into long cylindrical/ barrel shape logs approx. 3/4th inch thickness. You can make thicker gattas if you prefer that way.
Now slowly add these barrels into the boiling water one at a time. Place a lid on the top of the pot and let them cook for about 12-15 minutes on medium heat.
Once cooked, the gatta barrels will develop blisters on the outside and turn much lighter in color.
However, if you are making thicker barrels, it will take additional 5 minutes to cook.
Switch off the flame and take out the gattas carefully with a slotted spoon in another bowl.
Take out some boiled water too and add it to the gatta bowl. This will ensure that the gattas remain soft throughout and won’t dry out before putting them in the gravy.
Do not discard the rest of the water. We will use it all while preparing the gravy.
Let it cool for about 5 minutes and then start cutting the barrel into ½” discs. These discs are known as gatte.
Smash a few gattas between your fingers. This will make an amazing masala later on.
For the gravy part
Keep reserved gatta water (the water in which we boiled gatta)
Heat ghee in a pan, add cumin, hing, and sauté for 3-5 seconds on medium heat.
Now lower the heat and add in the red chili powder, turmeric, coriander powder.
Mix constantly for 5 seconds and add the reserved ⅓rd cup boiled gatte ka pani in it.
Now switch off the flame and take out few tablespoons of tadka. We will add it just before eating it.
Now turn on the heat to very low and add the beaten yogurt. Quickly whisk it constantly with one hand for about 30 seconds. This will prevent the yogurt to curdle.
Add in the cut gattas, salt and stir well.
Next, cover the pan with a lid and cook on low to medium heat for 10 minutes, stirring once or twice in between. Now open the pan, you will see the beautiful tadka floating up.
Add in crushed kasoori methi and cook for 1 more minute. Switch off the flame.
The gatta curry will be on the thinner side. Do not worry, it will thicken in minutes once it starts cooling.
If gatta curry thickens a lot, feel free to aa some water and simmer it for few minutes.
I add the reserved tadka for me and my husband just before serving. This way the kids eat a less spicy version.
Serve this besan gatte ki sabji warm with roti or rice.
How to make soft melt in mouth gatta dumplings?Moyan or fat in the form of ghee is essential to make gattas soft. If you are too conscious about the calories can swap a little ghee with yogurt as well. I will be listing the substitutes in the notes.The secret to making smooth masala kadhi for gatta
The steamed chickpea flour dumplings aka gatta are cooked in the smooth spiced yogurt sauce. The gravy is like a thicker version of kadhi. Many newbies can get the yogurt easily curdled in the process of cooking.
The tip that I am sharing with you to avoid any separation of yogurt is very important because it can make or break the gravy part.
Once you make the tadka, don’t forget to add ¼ th cup of water to it. Now switch off the gas. Take out some tadka and reserve to pour on towards the end if desired.
After a few seconds add in the beaten yogurt and immediately start stirring constantly. This way yogurt will never curdle. Now you can switch on the gas and let the kadhi cook on the low flame for a minute, stirring occasionally.
Tips to make a successful authentic gatte ki sabji
Boiling water depends on the size of the pot used. You need only enough water for the gattas to submerge.
Do not cut back on any ghee mentioned in the recipe, trust me I am using lesser than what my mom-in-law uses.
Make a stiff but smooth dough for gatta
Add the prepared gatta logs only when the water starts boiling.
Do not discard the water after boiling, it will be used to make the gravy.
Reserve a bit of tadka in the beginning itself to avoid making double tadka.
Follow the tip above on how to avoid yogurt to curdle.
Keep the sabji on the thinner side. The gravy will thicken a lot once cooled. If you have leftovers then rehydrate it with some water.
Easy Variation of Gatte ki sabjiIf you consume onion and garlic, you can add it when making the gravy for the gatta. Saute it well. Add in the masalas and proceed with the recipe.Possible Substitutes that work
Swap 1 tablespoon ghee with 2 tablespoons yogurt when making the gatta dough.
Ajwain is used to reduce gastric problems, skip if unavailable.
Jain Gatte Ki Sabji https://www.carveyourcraving.com/gatte-ki-sabji/