Stuffed Chickpea Flour Dumplings in Rich Tomato-Nut Gravy (Shahi Gatte) Entrees Rupali Agarwal Jump to Recipe Print RecipeShahi Gatte is a very royal dish of Rajasthan, which was often served in royal meals, but yet it is not very popular compared to other versions of Rajashtani gatte recipes. I expetienced it for the first time about 10 years ago, at a restaurant in Udaipur’s City Palace Museum, totally fell in love with this dish. Even after so many years, I am not able to forget the taste of that recipe and tried to replicate it in my kitchen. Hence, I cannot claim that this is original, but this replication is totally my creation based on my familiarity with Marwari food due to my family heritage. One day when I go back there, I will compare it again. There are some days we don’t care and just want to indulge ourselves in something that would enhance our palate. This recipe is perfect for those special occasions. Ingredients: Chickpea flour dumplings (Gatte) Chickpea Flour (Besan) – 1 cup Oil – 2 tbs Water to knead – less than 1/2 cup Oil for deep frying the dumplings Spices Turmeric powder – 1/4 tsp Red chili powder – 1/4 tsp Caraway seeds (Shahi Jeera) – 1/2 tsp Carom seeds (Ajwain) – 1/2 tsp Nigella sativa (Kalonji) – 1/4 tsp Salt – as per your taste Filling for Dumplings: Indian Cottage Cheese (Paneer) – 1/2 cup Cashews – 1/4 cup broken or chopped Ginger – 1 tbs grated Green chilies – 1/2 tbs finely chopped Spices Coriander seeds – 1 tbs crushed Black pepper – 1 tsp crushed Cloves – 6-8 piece crushed Cumin seeds – 1 tsp Red chili flakes – 1/2 tsp Salt – to taste Gravy Homemade Tomato paste – 1/2 cup (or 6 to 7 tomatoes to make the paste) Homemade Cashew and poppy seed paste – 2 tbs (or 2 tbs broken casews and 1 tbs poppy seeds to make paste) Hung curd/ khoya – 2tbs Heavy whipped cream – 1/4 cup + 1 tbs for topping Ginger paste – 1 tbs Green chilies – 1 tsp Cilantro – Handful of chopped Oil – 1 tbs Spices Turmeric powder – 1/2 tsp Coriander powder – 1 tsp Red chili powder – 1/2 tsp Black pepper – 1/4 tsp Kasoori Methi – 1tbs roasted Garam masala – 1/4 tsp Dry mango powder – 1/2 tsp Salt – as per your taste Method Chickpea flour dumplings (Gatte) In a mixing bowl, mix all the ingredients of dumpling and knead it into a stiffer than roti/chapatti dough. When the dough is done, keep it aside for 10-15 minutes. While the dough is resting, mix all the ingredients of filling in a separate bowl. Now divide the dough and filling into equal small balls. The above quantity will give you around 14-15 pieces. Now take each ball of chickpea flour and press it with your thumb and fingers and flatten into a flat disc. Place one ball of filling onto this flatten dough and cover it and make a round again, covering the filling properly with the dough. Repeat the process until done with all. Meanwhile heat some water in a pan for boiling these dumplings. Add these stuffed dumpling to the rolling boil water and let them boil for 10 minutes or until they start floating on surface. Once done, strain these dumpling and keep the water aside. Now heat oil in a pan/kadahi for deep frying these boiled dumplings. Deep fry them on medium heat. Keep the fried dumplings aside and start working on gravy for these dumplings. For Gravy, I have used my already homemade prepared tomato paste and nut paste, most of the time these pastes are available in my fridge to keep my work easy. But if you don’t have these already prepared follow the sub-steps below to make both pastes. Tomato paste: Heat oil in a pan add ginger paste, green chilies paste and tomato puree of 6-7 tomatoes and cook until all the water of tomatoes are gone and puree start separating oil. Cashew and poppy seed paste: Make paste of cashews and poppy seeds with some milk in a blender and cook until mixture start separating oil. Now add both the paste in a pan and mix and cook for few minutes. When the tomato and nut mixture is cooked and roasted nicely add hung curd or mawa/khoya to it and give it a good mix. Now add around 1-2 cups of water, which you kept aside after boiling the dumplings, little by little and stir vigorously until you get your desired consistency. Add all the spices except garam masala, dry mango powder and kasuri methi and stir the gravy well to mix spices uniformly. Add some more water or milk if you feel that the consistency of gravy is still too thick and let it simmer for few minutes. Now add deep fried stuffed dumplings and 1/4 cup of heavy cream to the gravy and let it simmer further. While gravy is simmering roast kasuri methi a little, roasting will further enhance the flavor of kasuri methi. Sprinkle some garam masala, dry mango powder and roasted crushed kasuri methi. Now, transfer the dish into a serving bowl. Before serving garnish it with little heavy cream, grated paneer and cilantro to give that royal look what this dish deserve and enjoy. This recipe is long and difficult, but when you will have it with your family and friends, it will be all worth it… 0 from 0 votes Print Shahi Gatte - Stuffed Chickpea Flour Dumplings in Rich Tomato-Nut Gravy Prep Time 20 mins Cook Time 1 hr Total Time 1 hr 20 mins Shahi Gatte is a very royal dish of Rajasthan, which was often served in royal meals, but yet it is not very popular compared to other versions of Rajashtani gatte recipes. I expetienced it for the first time about 10 years ago, at a restaurant in Udaipur’s City Palace Museum, totally fell in love with this dish. Even after so many years, I am not able to forget the taste of that recipe and tried to replicate it in my kitchen. Hence, I cannot claim that this is original, but this replication is totally my creation based on my familiarity with Marwari food due to my family heritage. One day when I go back there, I will compare it again. There are some days we don’t care and just want to indulge ourselves in something that would enhance our palate. This recipe is perfect for those special occasions. Course: Main Course, Side Dish Cuisine: Indian Keyword: gatte, shahi Servings: 8 Calories: 1598 kcal Ingredients Ingredients: Chickpea flour dumplings (Gatte) 1 cup Chickpea Flour Besan 2 tbsp Oil 1/2 cup Water to knead Spices 1/4 tsp Turmeric powder 1/4 tsp Red chili powder 1/2 tsp Caraway seeds Shahi Jeera 1/2 tsp Carom seeds Ajwain 1/4 tsp Nigella sativa Kalonji 1 tsp Salt as per your taste Filling for Dumplings: 1/2 cup Indian Cottage Cheese Paneer 1/4 cup Cashews broken or chopped 1 tbsp Ginger grated 1/2 tbsp Green chilies finely chopped Spices 1 tbs Coriander seeds crushed 1 tsp Black pepper crushed 1 tsp Cloves 6-8 piece crushed 1 tsp Cumin seeds 1/2 tsp Red chili flakes 1 tsp Salt to taste Gravy 2 tbsp Hung curd khoya 1/3 cup Heavy whipped cream - 1/4 cup + 1 tbs for topping 1 tbsp Ginger paste 1 tsp Green chilies 1/4 cu Cilantro Handful of chopped 1 tbsp Oil Spices 1/2 tsp Turmeric powder 1 tsp Coriander powder 1/2 tsp Red chili powder 1/4 tsp Black pepper 1 tbsp Kasoori Methi Roasted 1/4 tsp Garam masala 1/2 tsp Dry mango powder 1 tsp Salt as per your taste Instructions Chickpea flour dumplings (Gatte) In a mixing bowl, mix all the ingredients of dumpling and knead it into a stiffer than roti/chapatti dough. When the dough is done, keep it aside for 10-15 minutes. While the dough is resting, mix all the ingredients of filling in a separate bowl. Now divide the dough and filling into equal small balls. The above quantity will give you around 14-15 pieces. Now take each ball of chickpea flour and press it with your thumb and fingers and flatten into a flat disc. Place one ball of filling onto this flatten dough and cover it and make a round again, covering the filling properly with the dough. Repeat the process until done with all. Meanwhile heat some water in a pan for boiling these dumplings. Add these stuffed dumpling to the rolling boil water and let them boil for 10 minutes or until they start floating on surface. Once done, strain these dumpling and keep the water aside. Now heat oil in a pan/kadahi for deep frying these boiled dumplings. Deep fry them on medium heat. Keep the fried dumplings aside and start working on gravy for these dumplings. For Gravy, I have used my already homemade prepared tomato paste and nut paste, most of the time these pastes are available in my fridge to keep my work easy. But if you don't have these already prepared follow the sub-steps below to make both pastes. Tomato paste: Heat oil in a pan add ginger paste, green chilies paste and tomato puree of 6-7 tomatoes and cook until all the water of tomatoes are gone and puree start separating oil. Cashew and poppy seed paste: Make paste of cashews and poppy seeds with some milk in a blender and cook until mixture start separating oil. Now add both the paste in a pan and mix and cook for few minutes. When the tomato and nut mixture is cooked and roasted nicely add hung curd or mawa/khoya to it and give it a good mix. Now add around 1-2 cups of water, which you kept aside after boiling the dumplings, little by little and stir vigorously until you get your desired consistency. Add all the spices except garam masala, dry mango powder and kasuri methi and stir the gravy well to mix spices uniformly. Add some more water or milk if you feel that the consistency of gravy is still too thick and let it simmer for few minutes. Now add deep fried stuffed dumplings and 1/4 cup of heavy cream to the gravy and let it simmer further. While gravy is simmering roast kasuri methi a little, roasting will further enhance the flavor of kasuri methi. Sprinkle some garam masala, dry mango powder and roasted crushed kasuri methi. Now, transfer the dish into a serving bowl. Before serving garnish it with little heavy cream, grated paneer and cilantro to give that royal look what this dish deserve and enjoy. Recipe Notes This recipe is long and difficult, but when you will have it with your family and friends, it will be all worth it... Nutrition Facts Shahi Gatte - Stuffed Chickpea Flour Dumplings in Rich Tomato-Nut Gravy Amount Per Serving Calories 1598 Calories from Fat 963 % Daily Value* Total Fat 107g 165% Saturated Fat 30g 150% Cholesterol 95mg 32% Sodium 7299mg 304% Potassium 1328mg 38% Total Carbohydrates 106g 35% Dietary Fiber 19g 76% Sugars 18g Protein 57g 114% Vitamin A 28.8% Vitamin C 9.2% Calcium 88.3% Iron 64.2% * Percent Daily Values are based on a 2000 calorie diet. TweetPin6Share59+165 Shares
Wow….I wish I had the patience to make something like this..my mouth waters at just seeing the pic Reply
Hi Rupali, Can we make the dumplings 1 or 2 days before the party and on the day of party dip it in the gravy? Thank you for the amazing recipe! Thanks, Poonam Reply