GATTE KI SABJI or SPICY BALLS WITH GRAVY (feeds 3-4 approx.)

Gatte ki sabji

I first remember eating this on my trip to Rajasthan- a state in western part of India, this is a very famous dish from rajasthan. This dish consists of spicy flour balls coated with spicy-hot gravy. I learned this from my neighbor who was from Bihar  that's when i learned that this dish is eaten there too. Talking of Rajasthan, if you have never been here, you should plan to be here atleast once. Rajasthan is the largest state of India areawise. This was considered "the land of kings". The palaces of Jaipur, Ajmer-Pushkar, lakes of Udaipur, and desert forts of Jodhpur, targarh fort (star fort) in bundi, Bikaner & Jaisalmer rank among the most preferred destinations.  


Coming back to the dish, its more on the spicier side so if you are not a big fan of spicy food, kindly reduce the quantity of red chilli powder in both - the "gatta" and the "gravy". (Don't worry, I will remind you again in the ingredients section). This dish is a good break from the monotonous routine of making vegetables everyday. Its also good when you are a bit laid back and don't want to go grocery shopping or weather does not permit you. This spicy sabji will definitely bring warmth to you on a cold winter day. You can enjoy it with roti/parathas (Indian style bread), also it goes well with rice due to the spicy gravy. You can get all the below ingredients in an Indian grocery store.

Ingredients :-

FOR GATTA :-

1 1/2 cup besan or gram flour
2 big cloves garlic grated
1 tsp red chilli powder (1/2 tsp if you don't want it hot)
1 tsp salt
1/8 tsp turmeric powder
2-3 pinches asafoetida or hing
3 tbsp oil (if shallow-frying)
water for kneading


Procedure :-

1.  Mix all the above ingredients properly. Now add water little by little to remove all the lumps and form a smooth dough (as you would for chappatis or pizza).

2.  Divide the dough in 15 equal portions and shape it into balls. 

Pre-cooked gattas/flour balls

3.  Fill a big pot with water and turn on the gas. Let it boil till big bubbles appear, now drop all the balls in this boiling water and let it cook for 5 mins. Occasionally stir them with spatula without breaking the balls. Do not reduce the flame and keep an eye on the balls. You will see that after 5 mins. they start floating on the top and have swollen.

4.  Remove them from the water and let them cool completely on a plate. Now cut them into fourths, they will cut smoothly as if cutting a boiled potato. Now either you can shallow fry them in oil until golden brown or leave them as is and put them into gravy. 

Fried gattas (also can be used as an appetizer)

5.  I like the shallow-fried version because the top becomes crunchy. For this, take 2 -3 tbsp oil in a non-stick pan and shallow fry the balls in batches until they are golden brown. Remove them on a plate. They are ready to go into the gravy.


These fried gattas as a spin-off make quite tasty appetizers. Just sprinkle it with little bit chat masala or pani-puri masala or leave them as is, they still taste good. Spear them with fancy toothpicks, serve them on a platter with green chutney or tomato ketchup. They are finger lickin' good. (Killing two birds with one stone :) )


FOR GRAVY :-

2 large onions (1/2 onion finely chopped, other 1 1/2 onion for masala)
1 large tomato diced
1/4 tsp cumin seeds or jeera
3-4 dried red chillies broken
2 bay leaves
1/8 tsp asafoetida or hing
1/8 tsp turmeric pwd.
2 garlic cloves
1/2 tsp. red chilli pwd. (1/4 tsp if you don't want it hot)
1/2 tsp salt (or acc. to taste)
1 tsp coriander and cumin pwd. or dhana-jeera pwd.
1/2 tsp. garam masala pwd. (this is a mixture of many ground spices)
1 tbsp oil
fresh coriander leaves (for garnish)
grinder/food processor (for making fine paste)
water (for thinning out the gravy)

Procedure :-

1.  In the grinder add 1 1/2 onion (chopped into cubes - just to help the grinder), garlic cloves, red chilli pwd., coriander-cumin pwd and garam masala to make a fine paste.

2.  In a non-stick pan, add oil and turn on the gas. After 1-2 mins, as the oil heats add cumin seeds, once they change color in about 30 sec., add asafoetida and turmeric pwd. Now add dried chillies and bay leaves. Add the half chopped onion and let it turn translucent.

3.  Add the diced tomato and let it cook till it gets soft (around 3-4 mins.)

4.  Pour the fine paste, salt and mix everything properly. Add 1 cup water, cover it and let it simmer for 5-7 mins. Keep an eye on it, if the gravy dries out, you can add little water.

5.  Add 3/4 ths of the fried or boiled gattas (whichever way you prefer), adjust the gravy if necessary. Gravy should have medium consistency like a sauce - nor too thick nor too thin. Let it all simmer for 5 more mins.

6.  I purposely added gattas to the gravy while boiling so that they turn a little soft and all the spicy gravy sticks to it, the remaining gattas can be used while serving - as a garnish or can be eaten just "on the side".

7.  Garnish this dish with chopped coriander leaves. Enjoy it hot with either roti, parathas or rice.

8.  If you are looking for a twist, mix this sabji with rice, add 1-2 spoons of curd/plain yogurt. The heat from the sabji and the tang from the yogurt will make it even more delicious. Whichever way you choose to eat, this dish is sure to satisfy your taste buds :) Bon appetit!