Rajasthani Stuffed Chickpea Flour Dumpling Curry prepared with chickpea flour is popularly known as Bharwaan Gatte. It is a delicious and easy to make curry that is an absolute keeper! Check out the recipe below with step-wise pictures.
The Indian Vegetarian Cookbook
I found this recipe in the marvelous book “The Indian Vegetarian Cookbook” by Dr. Pushpesh Pant published by Phaidon Press.
Cooking is an art, and there is no end to learning it. I always look out for new recipes and keep learning new techniques. Cookbooks are one way. The blog needs no intro about my love for cookbooks.
When Phaidon Press approached me and mentioned about their new Indian Vegetarian Cookbook, I was very thrilled. Wondering why? It is all Dr. Padmashri Pushpesh Pant’s recipes. I am a big fan of Dr. Pant.
I have said a lot about the series Raja Rasoi Aur Anya Kahaniyaan, and he is one of the food experts in the show and love his part in the show where he speaks about the food and culture.
Book Details
The Indian Vegetarian CookBook written by Pushpesh Pant published by Phaidon Press is a beautiful book with 130 handpicked, delicious, authentic and traditional recipes from all over the Indian subcontinent. India is known for its spices, and the diverse range of food varieties and this book brings out all of them.
Padmashri, Pushpesh Pant the author of this book is a well know Indian Academic, food critic, and a historian. I love the introduction part where the author speaks about his family traditions and how his food is an amalgamation of different cuisines and how he learned to love vegetables. The recipes in the book reflect his introductory message.
Stuffed Chickpea Flour Dumpling Curry or Bharwaan Gatte
Recipe Details
The book has over 100 additional recipes covering the favorite spice blends like sambar powder, panch phoron and legumes and pulses recipes, vegetable, and fruits recipes, accompaniments, desserts, drinks. All the methods are well explained with detailed steps. Some recipes like Jackfruit Biryani, lotus stem curry, and spinach based curries were new to me, and I was so wowed. I can’t wait to try them out.
What I Liked About the Book
- The introduction part. I firmly believe that simple ingredients make exotic dishes, and it was great to hear the same from such a great person. I love this quote from the book – A previously ‘boring’ vegetables suddenly became sparkling and seductive in a recipe from a different region. Most noteworthy, I can very well relate to this. :-)
- Of course the traditional recipes with step by step instructions.
- The book also has menu planner and explains how you can prepare a wonderful thali.
- Last but not the least, the images. The images are drool-worthy and so inviting. Recently, I am into this moody, dark lit pictures, and this book has quite a few of them, and I am just staring at them every day.
Where to Source the Book & Offer Details
This is an amazing cookbook and a great one for your collection. You can get the book at Phaidon’s Website. Phaidon Press was so kind, and they agreed to give 30% discount to VVK readers. You can use the coupon code INV30 to get the discount. So don’t miss the offer.
The Recipe That I Tried | Bharwaan Gatte
I wanted to try all the recipes, and I am sure I will. But for the blog, I decided to prepare the Bharwaan Gatte recipe. I got fascinated by this recipe while watching Rajasthan episode of Raja Rasoi Aur Anya Kahaniyaan. I am very excited to try this recipe by Dr. Pushpesh Pant.
I followed his recipe exactly but reduced the measurement to serve 3 of us and also went with my homemade Garama Masala instead of whole garam masala. So here is my No onion No Garlic Rajasthani Bharwaan Gatte Recipe inspired from the Indian Vegetarian Cookbook.
Bharwaan Gatte | Stuffed Chickpea Flour Dumpling Curry
A delicious Rajasthani Stuffed Dumpling Curry prepared with chickpea flour, popularly known as Bharwaan Gatte.
Ingredients:
For the Dumplings:
- Chick Pea Flour / Besan – 1 cup
- Baking Soda – ½ tsp
- Fresh Ginger, chopped – 1.5tbsps
- Cilantro, chopped – ½ tbsp
- Yogurt – 2.5 tbsps
- Ghee – 2 tbsps
- Water – 2 to 3 tbsps
- Oil for frying
- Salt – ½ tsp
For the Stuffing:
- Grated Paneer – ⅓ cup
- Finely chopped Green Chilies – 1
- Finely Chopped Ginger – ½ tbsp
For the Gravy:
- Whisked Yogurt – 1 cup
- Coriander Powder – 2.5 tsps
- Red Chili Powder – 1 tsp
- Garam Masala – 1 tsp
- Turmeric Powder – ½ tsp
- Ghee – 1 tbsp
- Cumin Seeds – ½ tsp
- Fenugreek Seeds – ½ tsp
- Hing – a generous pinch
- Cilantro to garnish
- Salt – 1 tsp
- Water – 1 cup
Steps:
Dumplings Preparation:
- Sift the chickpea flour, baking soda, and salt into a bowl.
- Add the ginger, cilantro, yogurt, and ghee.
- Add 1 tbsp of water at a time and knead the ingredients to make a firm, pliable dough.
- Divide this into equal portions. I got 9 of them.
- In a separate bowl mix the paneer, chili, and ginger.
- Meanwhile, heat the oil for frying the dumpling.
- Now, flatten the chickpea flour balls and place a small amount of the paneer filling into the middle of the chickpea flour balls and press them.
- Fold and shaped the ball into croquette/elongated oval-shaped dumplings.
- Deep fry these dumplings until they turn light golden. Remove them from the oil and keep them on paper towels to drain the excess fat.
Gravy Preparation:
- Add the dry spice mix to the whisked yogurt along with salt, hing and mix well.
- Heat a pot or pan and add the ghee. When the ghee is hot, add the cumin seeds, and fenugreek seeds.
- Let it fry for a minute and reduce the heat and add the yogurt mix.
- Add the turmeric and 1 cup of water and cook over medium flame for 4 to 5 minutes.
- Now slowly add the fried dumplings. Cover and let it simmer for 10 minutes.
- Garnish it with cilantro and serve hot.
Notes:
- The original recipe calls for dried fenugreek leaves to garnish but I skipped that.
- I used 2% Greek yogurt for this recipe.
- Adjust the spices and salt as per your preference.
- Also, adjust the water according to your consistency preference.
I love quick and easy recipes. If you are a big fan of chickpeas, checkout canned chickpea falafel.
📖 Recipe
Bharwaan Gatte | Stuffed Chickpea Flour Dumpling Curry
Ingredients
For the Dumplings:
For the Stuffing:
- ⅓ cup Grated Paneer
- 1 Finely chopped Green Chilies
- ½ tbsp Finely Chopped Ginger
For the Gravy:
- 1 cup Whisked Yogurt
- 2 ½ tsps Coriander Powder
- 1 tsp Red Chili Powder
- 1 tsp Garam Masala
- ½ tsp Turmeric Powder
- 1 tbsp Ghee
- ½ tsp Cumin Seeds
- ½ tsp Fenugreek Seeds
- Hing - a generous pinch
- Cilantro to garnish
- 1 tsp Salt
- 1 cup Water
Instructions
Steps:
Dumplings Preparation:
- Sift the chickpea flour, baking soda, and salt into a bowl.
- Add the ginger, cilantro, yogurt, and ghee.
- Add 1 tbsp of water at a time and knead the ingredients to make a firm, pliable dough.
- Divide this into equal portions. I got 9 of them.
- In a separate bowl mix the paneer, chili, and ginger.
- Meanwhile, heat the oil for frying the dumpling.
- Now, flatten the chickpea flour balls and place a small amount of the paneer filling into the middle of the chickpea flour balls and press them. Fold and shaped the ball into croquette/elongated oval-shaped dumplings.
- Deep fry these dumplings until they turn light golden. Remove them from the oil and keep them on paper towels to drain the excess fat.
Gravy Preparation:
- Add the dry spice mix to the whisked yogurt along with salt, hing and mix well.
- Heat a pot or pan and add the ghee. When the ghee is hot, add the cumin seeds, and fenugreek seeds.
- Let it fry for a minute and reduce the heat and add the yogurt mix.
- Add the turmeric and 1 cup of water and cook over medium flame for 4 to 5 minutes.
- Now slowly add the fried dumplings. Cover and let it simmer for 10 minutes.
- Garnish it with cilantro and serve hot.
Notes
- The original recipe calls for dried fenugreek leaves to garnish but I skipped that.
- I used 2% Greek yogurt for this recipe. Adjust the spices and salt as per your preference.
- Also, adjust the water according to your consistency preference.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
P.S. Follow my Pinterest boards for more healthy and delicious recipes.
I have never tried stuffing in gattas.. I was wondering how can i missed this post?
:-) It happens. The stuffed ones are equally good as the regular ones.
Book sounds so good and lovely pictures. Looks fantastic.
Thanks, Kushi.
Lovely pictures and I so love your new template too!
Thanks da. :-) Just changed recently.