Name: Bombay Delight - Wimbledons Gatte Ki Sabzi Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups besan (chickpea flour); 1 cups plain yogurt (whisked); 3 tbs vegetable oil (for dough); 1 tsp ajwain (carom seeds) or cumin seeds; 1 tsp red chili powder; 1 tsp turmeric powder; 1.25 tbs salt; 2 tbs water (if needed); 2 tbs ghee or oil (for pan frying gatta); 3 tbs vegetable oil or ghee; 1 tsp cumin seeds; 0.25 tsp asafoetida (hing); 1 cups onion (finely chopped); 1 tsp ginger (grated); 1 tsp garlic (minced); 1 cups tomato puree (or finely chopped tomatoes); 0.5 tsp turmeric powder; 1 tsp red chili powder; 2 tsp coriander powder; 1 tsp cumin powder; 1 tsp dry mango powder (amchur) or 1 tsp lemon juice; 1 tsp salt; 2 cups water; 0.25 cups fresh cilantro (chopped) for garnish; 1 tsp kasuri methi (dry fenugreek leaves) (optional); 0.25 cups heavy cream or additional whisked yogurt (optional, for richness); 4 servings steamed basmati rice or Indian flatbread (rotis/poori); 4 pieces lemon wedges

Method

Gatta (Chickpea Dumplings)

Make the dough

In a large mixing bowl combine 2 cups besan, 1 tsp ajwain (or cumin), 1 tsp red chili powder, 1 tsp turmeric, and 1.25 tbsp salt. Add 3 tbsp oil and rub into the flour until crumbly. Gradually add 1 cup whisked yogurt and mix until a stiff but pliable dough forms. If the dough is too dry, add up to 2 tbsp water. Knead briefly for 1–2 minutes to bring together; it should be firm enough to hold shape.

Shape and steam

Divide the dough into 3–4 equal portions. Roll each portion between your palms into logs about 1-inch thick (like thick gnocchi sticks). Lightly oil a heatproof plate or wrap in parchment. Arrange the logs so they don't touch. Steam the logs for 12–15 minutes in a steamer or on a rack over boiling water (cover). After steaming, let them cool 5 minutes; they will firm up.

Slice and pan-fry

Once cool enough to handle, slice the steamed logs into 1/2-inch rounds. Heat 2 tbsp ghee or oil in a skillet over medium heat. Add the gatta pieces in a single layer and lightly pan-fry until edges are golden and slightly crisp, about 2–3 minutes per side. Remove and keep warm. Pan-frying is optional but adds texture and flavor.

Curry (Gravy)

Temper and sauté aromatics

Heat 3 tbsp oil or ghee in a heavy saucepan over medium heat. Add 1 tsp cumin seeds; when they sputter, add 1/4 tsp asafoetida. Add 1 cup finely chopped onion and sauté until translucent and beginning to brown, about 6–8 minutes. Stir in 1 tsp grated ginger and 1 tsp minced garlic and cook 30–45 seconds until fragrant.

Build the masala

Add 1 cup tomato puree to the pan and cook until the oil separates slightly, about 6–8 minutes. Stir in 1/2 tsp turmeric, 1 tsp red chili powder, 2 tsp coriander powder, and 1 tsp cumin powder. Cook 2–3 minutes, stirring so the spices bloom but do not burn.

Add liquid

Pour in 2 cups water and bring the mixture to a gentle simmer. Taste and add 1 tsp salt (adjust to preference) and 1 tsp dry mango powder (amchur) or 1 tsp lemon juice for tang. If using, crumble 1 tsp kasuri methi between your palms and add now for aroma.

Finish with gatta

Gently add the pan-fried (or steamed) gatta rounds to the simmering curry. Simmer uncovered on low heat for 8–10 minutes so the gatta absorb the flavors and the gravy thickens slightly. Stir occasionally and be gentle to avoid breaking the pieces.

Enrich and garnish

If you prefer a richer gravy, stir in 1/4 cup heavy cream or 1/4 cup additional whisked yogurt thinned with a tablespoon of warm gravy; heat gently but do not boil vigorously after adding yogurt to prevent splitting. Check seasoning and adjust salt, tang, or chili. Stir in 1/4 cup chopped cilantro just before serving.

To Serve

Spoon the hot gatte ki sabzi into a serving bowl, garnish with additional cilantro if desired, and serve with steamed basmati rice or Indian flatbreads and lemon wedges. Leftovers keep well refrigerated for 2–3 days; gently reheat on low with a splash of water.