Channa dal after powder becomes besan
Like Dal Batti, Gatte Ki Saag is a regional dish of Rajasthan and my family is a huge fan of this dish. It is so delicious that while I am writing this post, I have my taste buds dancing in triumph. My mom makes this in a very traditional way without any ginger, garlic, onions or whatsoever whereas my mom-in-law’s recipe has all these ingredients and they taste so different yet tasty in their own ways. The dish tastes better and better after the first day!
1 cup besan approx.
1 tbsp kasoori methi
Chili powder as per taste
Salt per taste
1 tsp Haldi
Dahi – couple of tbsp
1 tsp ginger/garlic paste (optional)
2 tsp dhania powder
2 tsp + 2 tsp oil
Mix besan, kasoori methi, haldi, chili powder, 1 tsp dhania powder, salt per taste, oil with little water and knead. Add a little more oil if needed, taste and adjust seasonings. Then, roll them into cylindrical form by place the dough in between your palms to get the following shape.
Drop these cylindrical dough into boiling water and let it cook for a few minutes. When you see the dough rising and floating on the top of water, it’s time to take it out and cool it. In the meanwhile, grind onions, tomatoes, ginger/garlic in a food processor. Mix the dahi, dhania powder, salt with it. Heat oil in a kadai, add mustard seeds then add the ground paste and sauté it until the oil separates.
Cut the dough into small cylindrical pieces and drop it into the kadai and mis well. Add a little water if necessary for more gravy. Let it cook for a few more minutes and your Gatte ki Saag is ready to be served hot with fresh roti’s or paratha’s.
Yummy Gatte Ki Saag
This looks so good! I have made plain gatte (both dry with masala, and in a curry) before but not like these. Thanks for posting this…I’m American but my husband is Indian (Jain) and this is just the kind of thing he loves.
It’s me again…I just finished making this, and it is WONDERFUL!! Thanks again!
Hope you r fine…ur gatte ki subzi look so yum…yum…!!!let me try it…will inform you abt my outcome:)
Take care buddy.
looks yummy!!! when I saw this I got the intention to make it, but I don’t understand what is Haldi & kasoori methi, could you please give the correct english words for those…. It would be helpful for those who doesn’t know your language. thanks.
Thanks everyone for your wonderful comments.
Mala, you can check my TERMINOLOGY section where you see ABOUT, COPYRIGHT etc where I usually specify the translation between Hindi and English words that I use in my recipes. Let me know if you need more information.
D. Jain, wow, I am super impressed that have already made the dish. I hope it turned out well and your hubby likes it. Yes, it’s a popular dish among Jains, me including, but we generally do not add ginger/garlic/onions in it. But this is a modified recipe yet tastes fantastic.
i love gatte ki subzi. i am going to make this one tomorrow itself. really nice.
The most authentic looking Gatte ever!
I’ll definitely make this again for my MIL except without the onions and garlic! I’d love to see more Jain recipes…Mummy is coming to stay with us in a few months and although many of my husband’s relatives do eat onions and garlic, she does not, so I need to learn more things that she will like to eat.
My husband LOVED the gatte ki saag…in fact I messaged him to tell him that I had made it and he invited some friends over for dinner on the spot…It was a huge hit with everyone, along with some bhindi masala, rice and rotis. I’m so glad I found your blog!
I love your recipe for gatte ki saag..its bookmarked 🙂
wow! yuumy…very great recipe and inviting pics…
So Paryushan is coming up. Do you have any new/interesting Jain Recipes? Please share.
wow, gatte ka saag looks so yummy.. nice pic..
Wow!! the picture is so tempting.
thanks for the info…..great work
beautiful pics. delicious gatte ki saag.
bus dekhke maja aa gaya. its very tempting really.
Thanks so much each and everyone of you for taking time to check out the regional recipe. yes, it is indeed a very tasty recipe so do give it a try; at least on a day when you run of vegetables and not in a mood to do grocery shopping.
D. Jain, I am glad your husband loved it.
Bin, Yes, Paryushan is coming and I am think of kher/Saangri saag. Kher is Capers but I am not sure what is the English word for Saangri, Gunda etc. So, it is going to be a challenge for me and my beloved readers to understand. But Kher/Saangri/Pachkuta is a standard saag during Paryushan. I will see what else I can come up with.
Thanks again to everyone.
The pictures are awesome and the recipe looks easy enough! Thanks for sharing.
whenever I tried making this subji the besan balls become stiff as in kadak after they are boiled. so when I add them to gravy they can not be broken easily. I wonder why ?
what a wonderful recipe….my mom used to make this a lot when i was young…but i did not know the exact recipe…thanks a lot …it tasted yummy
I’m also veggie. Today i made gatta from ur recipe.Mam you rock.
Me and my husband also like your lauki chana.Its simple and very tasty.
Thanks for posting wonderful recipes.
Such a yummy blog.Keep blogging.:)))
Fascinating. I can never say “no” to a dumpling, especially one so richly flavored.
Congrats on your new home and bundle of joy on the way. Just recently back from holiday and am visiting around. I see I have missed much here. : }
I made this last week when i had invited my friends over for lunch. It was such a hit among them. thanks so much. I have to go through your blog. will catch up later.
Growing up, my family did not use much onion/garlic in our cooking, so please post more Jain recipes when you have completed your move! I would also love to try the Jain version of this, Gatte ki subzi/saag.
I made this dish and turned out very well!! It doesn’t also take much time. Thanks a lot!
Hmmm, this was so yummy! I was glad there were some leftovers, for it was even so much better the next day. I wrote about your recipe on my blog Kitchen Magick and linked to it of course, hope that;s ok.
Thanks so much for trying out the recipe. I am so glad it came out well. And I am happy that you have added it to your blog.
my husband loved it a lot……….
Thanks so much Shruthi for checking out the recipe and making it and I am so glad it came out well and your husband loved it.
I am from Rajasthan but now live in Mumbai.I had thought that the Gatte were deep fried in oil before putting them in the gravy and heating.Correct me if I am wrong.
I remember eating gattas as they were being fried and our maharaj saying does not matter she is the youngest after all.
Yours is a great recipe I am going to make it today
Shobha, Thanks for checking out the recipe and your comments. Gatte need not be deep fried. Restaurants and maharaj always do that because it gives extra flavor and makes things fast. For Gatte ki pulao, you have to shallow fry just a little in a pan. But for gatte ki saag, you don’t have to deep fry at all. I hope this is clear.
Just made this–it IS yummy! The gatte were denser than what it looks like in the picture. Did I not boil them long enough? I wasn’t sure how much water to use, so maybe I used too much or too little? As I said, the flavor was wonderful, but I think I need to do something differently to get the pictured texture. Any ideas?
Thanks for the wonderful site! I love making Indian food, because I love the flavors, but in a restaurant the spiciness detracts from the flavor for me, so this way I can determine how spicy to make it, as well as adjust the fat content to as low as possible. Thanks again for the recipes and the fantastic pictures to illustrate!
Thanks so much Julia. That means a lot. Try cooking the gatte in plenty of water even after it floats up for about 5 – 7 mins. This will cook through the gatta for sure. Also when making the gatta dough, did u add oil, yogurt etc as per the directions? Or may it is the first you are making, so as you make more often you will kind of get a sense to adjust and get the texture right. I hope this helps.
Wow, you are so quick to respond! Amazing! Thanks! I did add the oil, but I thought the yogurt went into the gravy? Does it go into both the gatte AND the gravy? I definitely did not use enough water to boil them in nor did I boil them long enough–now I want to try again! =) But probably not until tomorrow. Thanks again!
Julia, you can try adding just a spoonful of yogurt to the mixture. It can help. Also do not eat consume chickpea flour often. It is known for stomach indigestion if eaten often. My husband is sensitive to it, so I make it may be once a month anything related to chickpea flour. But adding ajwain – I think caraway seeds helps in the digestion hence we always use it with chickpea flour. Hope this helps.
Thanks! I’ll try that!