Rajasthani cuisine
Gatte ki Sabzi
Rajasthani chickpea flour dumplings simmered in a tangy yoghurt-based gravy — a desert cuisine classic that uses cold-press mustard oil for its characteristic pungent tadka.
Why cold press mustard oil?
Gatte ki sabzi's yoghurt gravy needs an oil with enough character to balance the sourness. Cold-press mustard oil's pungency cuts through the yoghurt and creates the sharp, complex flavour that defines this dish.
Ingredients
- 1 cup besan (chickpea flour)
- 1 cup yoghurt, whisked
- 3 tbsp Dune Aura Cold-Press Mustard Oil
- 1 tsp ajwain (carom seeds)
- 1 tsp cumin seeds
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp turmeric
- ½ tsp asafoetida (hing)
- Salt to taste
Step-by-step method
- 1
Mix besan with ajwain, salt, turmeric and 1 tbsp mustard oil. Add water to make a stiff dough.
- 2
Roll into cylinders. Boil in salted water 10 minutes until firm. Slice into rounds.
- 3
Heat 2 tbsp mustard oil until smoking. Add cumin seeds and hing.
- 4
Lower heat. Add whisked yoghurt slowly, stirring constantly.
- 5
Add chilli powder, coriander powder and turmeric. Cook 5 minutes.
- 6
Add sliced gatte. Simmer 10 minutes until gravy thickens.
- 7
Serve with bajra roti or steamed rice.
Pro tip
Add yoghurt only on low heat and keep stirring — high heat will split the gravy.
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