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Vegetarian, South and Southeast Asian

Gatte ki sabzi with rice

Gatte ki sabzi is a Rajasthani dish of chickpea flour dumplings simmered in a spiced yogurt sauce, served over basmati rice. It takes 50 minutes for 4 people, has medium difficulty, and costs about €1.40 per person. The key to success is whisking the yogurt with flour first so it doesn't split while cooking.

Tonight I'm taking you to Rajasthan with little chickpea flour dumplings simmered in a spiced yogurt sauce, and rice to soak it all up.

Gatte ki sabzi with rice
Total time
50 min
Difficulty
Medium
Cost per person
€1.40
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Gatte ki sabzi starts with a texture you don't expect, firm chickpea flour dumplings with a bit of chew, coated in a smooth yogurt sauce warmed with cumin, chili, and turmeric. Tomato adds just enough tang to balance the richness of the yogurt, and basmati rice is there to catch every bit of sauce without drowning it.

This is a dish for a Sunday or a weeknight when you have a little extra time, not rushed but not complicated either. It suits a table that enjoys spice without fearing it, and it's a nice change from classic curries since the base isn't meat or vegetables but these dumplings you shape and poach yourself.

The ingredients

4 people

Pantry

  • Chickpea flouroften in the pantry 250 g
  • Crushed tomatoesoften in the pantry 200 g
  • Ground cuminoften in the pantry 2 tsp
  • Chili powderoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Basmati riceoften in the pantry 280 g
  • Oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Plain yogurt 500 g

Fruits and vegetables

  • Onion 2
  • Garlic 3 cloves
  • Fresh ginger 1 tbsp

Allergens Lactose

The step by step recipe

  1. Mix the chickpea flour with a tablespoon of cumin, salt, two tablespoons of oil, and just enough water to form a soft, pliable dough.

    The dough should roll without sticking, add the water a spoonful at a time.

  2. Roll the dough into 2 cm logs, drop them into boiling salted water until they float, then cut them into pieces. 15 min

    Save the cooking water, you'll use it to thin the sauce.

  3. Sauté the sliced onions, garlic, and ginger in oil, add the spices and tomatoes, and let it cook down. 10 min

    Cook until the oil separates out at the surface, that's when the sauce is well bound.

  4. Whisk the yogurt with a tablespoon of flour, pour it over the onions on low heat, add 15 cl of the dumpling cooking water and the dumplings, and let it simmer. 12 min

    Stir constantly at first over low heat so the yogurt stays smooth.

  5. Cook the basmati rice in twice its volume of salted water, covered, then serve it with the gatte. 12 min

    Rinse the rice a few times beforehand, the grains will cook up nicely separated.

Our tips to get it right

  • Knead the chickpea flour dough until smooth and elastic, a dough that's too dry will give you dumplings that crack while cooking.
  • Always save a little of the dumpling cooking water, it loosens the sauce without thinning out the flavor if it gets too thick at the end.
  • Simmer the yogurt sauce on very low heat, a hard boil can make the yogurt split even after whisking it with flour.

The variations

  • Swap the plain yogurt for an unsweetened plant based yogurt for a lactose free version, it stays creamy if you whisk it well with the flour.
  • Stir a handful of chopped fresh spinach into the sauce near the end of cooking for more vegetables and a touch of green.
  • For a faster version, shape the dumplings thinner, they'll cook through in less time in the simmering broth.

What to serve it with

  • A well spiced chai tea
  • Mango or lemon pickle
  • A fresh cucumber raita

Storage

Gatte ki sabzi keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the rice, the yogurt sauce holds up better once it's fully cooled first. Reheat gently over low heat, adding a splash of water to loosen the sauce again.

Questions about this dish

Can you use a different flour instead of chickpea flour?

Chickpea flour gives the dumplings their signature texture and flavor, there's no real substitute. Red lentil flour can work in a pinch but will change the taste of the dish.

How do you know when the dumplings are fully cooked in boiling water?

The dumplings float to the surface once cooked through, that's the most reliable sign. It usually takes around ten minutes depending on their thickness.

Can you make the dumplings ahead of time?

Yes, you can cook the dumplings the day before and keep them in the fridge in a bit of their cooking water. Make the sauce right before serving so it stays smooth.

Is this dish very spicy?

The chili powder is measured at one teaspoon, which makes the dish warm but not overwhelming. You can cut the amount in half if you prefer a milder flavor.

How long does it take to make a gatte ki sabzi with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a gatte ki sabzi with rice?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a gatte ki sabzi with rice cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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