Dahi wale Gatte is a famous Rajasthani dish. It is basically Chickpea flour dumplings in a yogurt based sauce. Here is how to make these.
On my trip to Rajasthan, the first thing that I was dying to eat was Dahi Wale Gatte. Having heard a lot about it from my Rajasthani neighbors, I had already discussed the itinerary and the authentic Rajasthani dishes that WE HAD TO taste during our trip with my husband.
So, on the last day of our trip, our hotel manager surprised us by serving Dahi Wale Gatte made by a seasoned cook. I liked it so much that I wasted no time for asking for its desi, authentic recipe and the polite chacha happily shared the same with me.
It goes without saying that as soon as I reached Bangalore, I prepared it and it turned out almost same as the one that I was served by the chacha, thank heavens for his recipe!
Gatte are a type of dumplings made using chickpea flour, which happen to be very popular in Rajasthan.
Due to less availability of fresh vegetables in the dry and arid region of Rajasthan and surplus milk products, people depend on dry food items and dairy products for their dietary needs. Chickpea flour is hence a very common ingredient in many of the Rajasthani dishes.
To make Gatte, a dough of chickpea flour is made which is then boiled in the form of cylinders to cook it from inside. These cylinders are then cut into small roundels and optionally fried till golden brown or used as it is!
Dahi Wale Gatte is a simple recipe made in most Rajasthani households and unlike the version where the Gatte are simmered in a spicy onion and tomato gravy, this version is light and perfect for everyday eating. Do note down the recipe for Dahi Wale Gatte and relish it with piping hot Laccha Parathas this season:
Dahi wale Gatte
- 2 cups Besan
- 2 tablespoon Oil
- 1 teaspoon Salt
- ½ teaspoon Red Chilli Powder
- 1 teaspoon Saunf
- 1 pinch Baking Soda
For the gravy
- 4 tablespoon Oil
- 3-4 Dry Red Chillies
- 1 and ½ cup Onion (Chopped)
- 1 teaspoon Green Chilli (Chopped)
- 1 and ½ cup Curd
- 3 teaspoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 2 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon Maida
- Salt to taste
- 2 teaspoon Lemon Juice
- 2 tablespoon Fresh Coriander (Chopped)
To make Gatte
- Heat 4 cups of water in a pan and bring it to a boil.
- Sieve the besan.
- Mean while, mix besan, oil, salt, red chilli powder, saunf and baking soda in a bowl.
- Mix using your fingers to make a crumbly mixture.
- Add water little by little and make a soft dough.
- Make small cylinders from the dough.
- When the water comes to a boil, add the cylinders in the boiling water and cook for 12-15 minutes.
- Drain and let them cool for a few minutes.
- Reserve the water as well.
- Cut into small pieces once cooled.
- Keep aside.
To make the gravy
- Heat oil in a pan.
- When the oil is hot, add dry chilies.
- Fry for a few seconds.
- Add onion and green chilies and fry till onion turns translucent.
- Whisk curd with coriander powder, turmeric powder, red chilli powder and maida.
- Add the curd in the pan.
- Fry for a minute till oil starts to come on the side. Keep mixing continuously.
- Add the water that we got after boiling the gatte in the pan.
- Add salt and lemon juice and gatte.
- Now add little more water if required.
- Cook for 10-12 minutes.
- Garnish with fresh coriander.
- Serve hot with parathe or Roti.