Pyaz wale Gatte ki Subji is a popular and delicious recipe from Rajasthan. ‘Gatte’ is gram flour dumplings that are boiled and simmered in an onion tomato yoghurt gravy with the aromatic flavours of spices.
Rajasthan is an Indian state with large stretches of desert. Due to the scarcity of vegetables, Rajasthani cuisine has a huge reliance on dishes made from pulses, dried vegetables, and other non-perishable food items making it not only mouth wateringly delicious but packed with nutrition. Rajasthani gatte ki subji also known as ‘besan ke gatte’ is one such authentic dish from Rajasthani cuisine.
There are many variations of making gatte ki sabzi and the main difference is the gravy – with onion, without onion, with yogurt or without yogurt and also in the preparation of the gate as sometimes they are fried, or sauteed after boiling. Being a total Gatte ki subji lover, I make all versions and variations depending on my mood. For this particular recipe, I have added onion, tomato and yogurt and just boiled the gatte.
The main point to remember while making this recipe is to make sure the gravy doesn’t split and also the gate should be soft and not hard and dense. It is a recipe which needs some time and it might seem like a lots of steps but believe me when I say that once you have made it a couple of times, it will be super quick for you.
Other Rajasthani recipes you might like are Jodhpuri Kacchi Haldi ki Sabzi, Kacche Tamatar ki Launji, Methi ki Launji, Rajasthani Besan Bharwa Mirch, Jodhpuri Corn Subzi, Rajasthani Kachhi Haldi Matar Sabji, Rajasthani Kalmi Vada and Rajasthani Panchemali Dal.
