Indian · Rajasthan · main

Gatte ki Sabzi (Gram Flour Dumplings in Yogurt Gravy)

Name: Gatte ki Sabzi (Gram Flour Dumplings in Yogurt Gravy)
Prep time: 41 min
Total time: 42 min
Cuisine: Indian · Rajasthan
Ingredients: chickpea flour — 250 g; ghee — 41 g; plain yogurt — 120 g; carom seeds — 5 g; chilli powder — 5 g; turmeric — 3 g; salt — 7 g; water — 1000 g; plain yogurt — 400 g; chickpea flour — 5 g; ghee — 41 g; cumin seeds — 5 g; asafoetida — 3 g; dried mathania red chillies — 20 g; ground coriander — 15 g; garam masala — 5 g; coriander — 7 g

Gatte ki Sabzi (Gram Flour Dumplings in Yogurt Gravy) reads richness 6.0, heat 3.6 and salinity 3.4 on Palate's 0–10 flavor X-ray — a Indian · Rajasthan main, about 42 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 3.9 / 10
Sweet & Fruity — 1.7 / 10
Sour & Bright — 3.4 / 10
Bitter & Earthy — 2.5 / 10
Rich & Fat — 7.0 / 10
Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Richness 6.0 · Heat 3.6 · Salinity 3.4 · Nutty 3.4 · Funk & Ferment 3.2 · Sourness 3.2 · Warm Spice 3.1 · Earthy 2.3 · Herbaceous 2.3 · Umami 1.8 · Allium 1.7 · Sweetness 1.5 · Floral 1.3 · Bitterness 1.2 · Fruity 0.7 · Citrus 0.7

What's in it (17)

chickpea flour — 250 g
ghee — 41 g
plain yogurt — 120 g
carom seeds — 5 g
chilli powder — 5 g
turmeric — 3 g
salt — 7 g
water — 1000 g
plain yogurt — 400 g
chickpea flour — 5 g
ghee — 41 g
cumin seeds — 5 g
asafoetida — 3 g
dried mathania red chillies — 20 g
ground coriander — 15 g
garam masala — 5 g
coriander — 7 g

Time & effort: about 42 min (41 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 108.1 kcal, 4.3 g protein, 5.4 g fat, 10.8 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

Knead the gram flour with the ghee, the 120 g yogurt, carom seeds, chilli powder, turmeric and salt into a firm dough. Use no water at all; Rajasthani cooking treats water as scarce and yogurt and ghee do this job better anyway.
Roll the dough into 4 ropes about 2 cm thick and drop them into the litre of boiling water. Boil 12 to 15 minutes, until they float and a knife comes out clean. Lift them out, keep the cooking water, and slice the ropes into 2 cm gatte once cool enough to handle.
Heat the gravy ghee in a heavy pan, add the cumin and let it crackle 20 seconds, then the asafoetida and Mathania chillies for 15 seconds. Mathania chilli gives a deep red colour with very little heat and it is worth seeking out.
Stir in the ground coriander off the heat.
Return the pan to the lowest possible heat and pour in the whisked yogurt, stirring continuously in one direction for 6 to 8 minutes until it thickens and comes to a bare simmer without splitting. The teaspoon of gram flour whisked into the yogurt is the insurance against curdling.
Add the sliced gatte and 200 ml of their reserved cooking water and simmer 8 minutes, until the gravy coats a spoon and the gatte have swelled slightly.
Finish with the garam masala and chopped coriander and serve with bajra roti.

Dishes with a similar flavor shape

Kadhi Pakora (Yogurt Curry with Gram Flour Fritters) — Indian · Punjab
Doubles — Trinidadian
Butter Chicken (Murgh Makhani) — Indian
Buttermilk Fried Chicken — Southern
Kadhi with Jaggery and Whole Spice — Indian · Gujarat

Keep reading: what richness, heat, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.