Rajasthani Chickpea Dumplings in Spicy Gravy

Discovering the Joy of Rajasthani Cuisine

One day, I decided to dive into the rich culinary world of Rajasthan, and I stumbled upon a gem – Rajasthani Chickpea Dumplings in Spicy Gravy. This traditional dish, known locally as “Gatte ki Sabzi,” instantly captured my heart with its robust flavors and unique preparation. Making Rajasthani Chickpea Dumplings in Spicy Gravy was a delightful journey into the aromatic and spicy realms of Indian cuisine. The process of creating these chickpea flour dumplings, known as “gatte,” and simmering them in a spicy gravy was as rewarding as it was enjoyable.

Crafting the Perfect Dumplings

The key to perfect Rajasthani Chickpea Dumplings in Spicy Gravy lies in the preparation of the dumplings themselves. I mixed chickpea flour with oil, salt, and spices to create a stiff dough. Kneading this dough brought a sense of satisfaction, knowing that I was crafting the base of a beloved Rajasthani dish. After shaping the dough into logs and boiling them, the dumplings transformed into soft, golden pieces ready to soak up the flavors of the spicy gravy.

Simmering the Spicy Gravy

As I moved on to preparing the spicy gravy for the Rajasthani Chickpea Dumplings, my kitchen filled with the tantalizing aromas of Indian spices. The combination of fennel seeds, bay leaves, and dried red chilies in hot oil created a fragrant base. Adding turmeric, coriander powder, and kasuri methi deepened the aroma and color, making the gravy irresistibly rich. The sliced dumplings, when added to the simmering gravy, began absorbing the spicy goodness, promising a burst of flavor with every bite.

Serving and Enjoying the Dish

Finally, garnishing the Rajasthani Chickpea Dumplings in Spicy Gravy with fresh cilantro and a squeeze of lemon juice brought a refreshing touch to the dish. Serving it with steamed rice or fluffy roti, I marveled at the vibrant colors and the inviting aroma. Each bite was a testament to the rich culinary heritage of Rajasthan, a delightful blend of spices and textures that made the effort worthwhile. Sharing this dish with loved ones, I felt a deep connection to the traditions and flavors of India, eager to explore more recipes from this diverse cuisine.

Chjef’s Notes- Rajasthani Chickpea Dumplings in Spicy Gravy

• Fresh Spices: Always use freshly ground spices for the best aroma and flavor. Toast whole spices briefly before grinding to release their oils.
• Consistency: Ensure the dough for the dumplings is stiff but pliable. If it’s too soft, the dumplings may disintegrate during boiling.
• Resting Time: Allow the dough to rest for at least 10 minutes before shaping the dumplings. This helps in achieving a better texture.
• Boiling Tip: When boiling the dumplings, ensure the water is at a rolling boil before adding them. This prevents them from sticking to the bottom.
• Gravy Thickness: Adjust the consistency of the gravy to your liking. For a thicker gravy, simmer longer. For a thinner gravy, add more water.
• Balancing Flavors: If the gravy feels too spicy, add a spoonful of yogurt or coconut milk to balance the heat.
• Serving Suggestion: Serve with steamed basmati rice or warm roti. A side of yogurt or raita complements the dish well.
• Garnishing: Fresh cilantro and a squeeze of lemon juice just before serving add a refreshing contrast to the spicy gravy.

Rajasthani Chickpea Dumplings in Spicy Gravy

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Dive into the vibrant flavors of Rajasthan with this delightful Rajasthani Chickpea Dumplings in Spicy Gravy recipe! These chickpea flour dumplings, simmered in a rich and aromatic gravy, are a vegan and gluten-free treat that will elevate any meal. Perfect for pairing with roti or rice, this dish is a must-try for anyone looking to explore traditional Indian cuisine. Get ready to impress your taste buds with this easy-to-follow recipe!

Course: Main CourseCuisine: IndianDifficulty: Medium

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Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

350

kcal

Resting Time

10

minutes

Total time

1

hour 

Cook Mode

Keep the screen of your device on

Ingredients

• Chickpea Flour

• 2 cups chickpea flour (besan)

• 4 tablespoons vegetable oil (canola or sunflower)

• 1 teaspoon salt

• 1 teaspoon red chili powder (adjust to taste)

• 1/8 teaspoon gluten-free asafetida (hing)

• Gravy

• 3 tablespoons vegetable oil

• 1/8 teaspoon gluten-free asafetida (hing)

• 1 teaspoon fennel seeds (saunf)

• 2 bay leaves (tejpat)

• 2 dried red chilies

• 1/2 teaspoon red chili powder

• 1/2 teaspoon turmeric powder (haldi)

• 1 tablespoon coriander powder (dhania)

• 1 teaspoon salt

• 1 tablespoon dried fenugreek leaves (kasuri methi)

• 1 teaspoon dried mango powder (amchoor)

• 1/2 teaspoon garam masala

Directions

• Prepare the Dough: In a mixing bowl, combine chickpea flour, vegetable oil, salt, red chili powder, and asafetida. Gradually add water to form a stiff dough (about 1/3 cup). Knead well and let it rest for 10 minutes. Divide the dough into 8 equal parts and roll each into cylindrical logs about half an inch thick.
• Cook the Dumplings: Bring 4 cups of water to a boil in a pan over medium-high heat. Gently drop the dough logs into the boiling water. Once it boils again, cover the pan and reduce heat to medium-low. Cook for 12-15 minutes until the dumplings float to the top. Remove the dumplings from water and let them cool for a few minutes. Save the cooking water for the gravy. Slice the dumplings into half-inch thick pieces.
• Prepare the Gravy Base: Heat vegetable oil in a heavy-bottomed pan over medium heat. Add fennel seeds, asafetida, and dried red chilies. Stir until fragrant. Add the sliced dumplings to the pan and stir-fry for 4-5 minutes until they turn light golden brown.
• Spice it Up: Add bay leaves, red chili powder, turmeric powder, coriander powder, and salt. Stir-fry for about 2 minutes. Pour in the reserved cooking water and add dried fenugreek leaves (kasuri methi). Simmer on low-medium heat for about 10 minutes, covered. Adjust the gravy thickness by adding more water if needed.
• Finish: Turn off the heat and stir in dried mango powder and garam masala. Your Rajasthani Chickpea Dumplings in Spicy Gravy are ready to serve.

Equipment

• chef’s knife
• cutting board
• Nonstick Pan
• stainless steel cookware set
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 350kcal
• Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 800mg
• Potassium: 400mg
• Carbohydrates: 45g
• Fiber: 8g
• Sugar: 5g
• Protein: 10g
• Vitamin A: 10IU
• Vitamin C: 15mg
• Calcium: 10mg
• Iron: 20mg

FAQs- Rajasthani Chickpea Dumplings in Spicy Gravy

Can I make the dumplings in advance?

Yes, you can prepare the dumplings in advance. After boiling and slicing, store them in an airtight container in the refrigerator for up to 2 days. When ready to use, add them to the gravy and cook as directed.

What if I don’t have asafetida?

If you don’t have asafetida, you can substitute it with a small amount of garlic powder for a different but still delicious flavor.

Can I freeze the dumplings?

Yes, you can freeze the boiled and sliced dumplings. Spread them out on a baking sheet to freeze individually, then transfer to a freezer-safe bag. They can be stored for up to a month. Thaw before adding to the gravy.

How can I make the dish less spicy?

To reduce the spiciness, decrease the amount of red chili powder and omit the dried red chilies. You can also add a dollop of yogurt or a splash of coconut milk to the gravy.

Can I use other flours instead of chickpea flour?

Chickpea flour (besan) is traditional for this dish and gives the best texture and flavor. However, you can experiment with other gluten-free flours like gram flour or even a blend of rice and lentil flours, keeping in mind that the texture might vary.