Make traditional Dahi Wale Gatte that is quite popular in Rajasthani households and restaurants. It is best served with phulka or tawa paratha. Here is how to make it.
Try a few more recipes from the state of royals, Rajasthan – Rajasthani Jaiphali Aloo, Rajasthani Panchmel Dal, Rajasthani Jungli Maas, Rajasthani Mirchi Vada, Rajasthani Pitod Ki Sabzi, Rajasthani Mawa Kachori and Rajasthani Bati.
About This Recipe
Dahi Wale Gatte is one of the traditional recipes from the state of Rajasthan, that is quite popular in Rajasthani homes and restaurants. It is light, perfect for everyday meals and comes together in under 45 minutes.
A dough of chickpea flour is prepared in the form of cylinders, boiled and cut into small roundels to add in a spicy yogurt based gravy. Gatte are optionally fried till golden brown or used as it is.
For Gatte – To prepare the gatte, you will need besan, salt, oil, red chilli powder, fennel seeds (saunf) and baking soda.
You can also add some ajwain (carom seeds) along with fennel seeds.
For the Gravy – To make the gravy, you will need oil, dry red chillies, onion, green chillies, curd, spice powders, maida, salt, lemon juice and fresh coriander.
Use fresh yogurt, and make sure it’s not sour.
This curry is spiced with basic spice powders such as turmeric powder, coriander powder, and Kashmiri red chilli powder.
Maida is optional. Skip to make the curry gluten free.
Adjust the amount of green chillies depending upon your taste.
You can also serve it with dal baati churma for a delicious Rajasthani meal.
Dahi Wale Gatte can be stored in an air tight container for 2-3 days in the refrigerator. Reheat in a pan or microwave until nice and warm. If you feel the curry has become a little thick after refrigeration, add a little hot water while reheating.
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.