Gatte ki sabzi also called as sikke ki sabzi i.e. coin-shaped is a famous rajasthani curry which uses no vegetables and just curd/yoghurt and chickpea flour/besan. So when your pantry run out of vegetables or you are not in a mood to cook anything “veggie” then this is the easiest best option which is prepared without paneer or any lentils/dal. There are few things which need to be taken care of while cooking this curry:
1. The gatte i.e. the rolls of chickpea flour should be cooked properly neither too much nor too less.
2. While preparing gravy,add the salt , red chilli powder in the end or the yoghurt might start curdling/fermented.

With these things in mind, it is easy to make this lip-smacking curry. In the absence of yoghurt, you may add some lemon juice or tomato paste for the sour taste of the gravy.

INGREDIENTS:
1. Chickpea Flour(Besan) – 2 cups
2. Yoghurt (beaten Dahi) – 1 cup
3. salt to taste
4. Red chilli – ¹⁄₂ tsp
5. Fennel powder (saunf) – 1 tsp
6. Coriander powder ( dhaniya)- 1 tsp
7. Curry powder (garam masala)- ¹⁄₂ tsp
8. water – for kneading dough and boiling
9. Turmeric – 1 tsp
10. Oil – 2 tbsp
11. Cilantro (dhaniya leaves) – for garnishing
12. Onion – finely chopped ¹⁄₂ cup (optional)
13. Tomatoes – finely chopped or pureed ¹⁄₂ cup (optional)
14. Lemon juice – 2 tsp (optional)
15. Cumin seeds(jeera)- ¹⁄₂ tsp
16. Asafoetida (hing)- 1 pinch

METHOD:
| Preparation Time: 10 mins | Cooking Time : 10 + 20 mins | Serves 2-3 persons at a time |
1. Take chickpea flour in a paraat (shallow bowl) and add salt , red-chilli powder , dhaniya powder and turmeric in it in half the quantities as mentioned above.

1. Slowly add water and knead it into a hard type dough. The dough should not be sticky and mushy, rather it should be tight and smooth without cracks. Apply some ghee/oil for smoothening.
   

2. Take a lemon size ball from it and roll it into a thin cylinder about half inch diameter. Similarly make such rods from the whole dough.
   

3. Now either boil them in a pressure cooker with one whistle just turn off and remove from heat. You may boil them in microwave for 5 mins and then check with a toothpick inserted in it,If it comes out clean then its done ,if not cook for another 1 minute. It may take 6-7 mins in microwave. In the pressure cooker it took 12 mins to cook. Another option is to boil them in an open pan, by adding them to boiling water and cook them with lid on for 5 mins. (Basically you need to steam them like dhoklas, just a little more than it, since it contains less water.)
   

4. When their color changes and develops cracks or blisters on it, they are done.
   

5. Immediately pour cold water on them to stop further cooking and cut them into circular 1 cm or more thickness disc .(Since I forgot to add turmeric in the dough , hence got this color. Also I boiled them in a pressure cooker ,hence they got blisters. 😛 )
   

6. For preparing gravy, heat oil in a wok(kadhai).Add jeera and hing to it. Now add finely crushed onions to it and roast it.
   

7. Then add pureed tomatoes to it, and stir them till gets softened and cooked.
   

8. Now add all the spices except salt and red chilli and then curd. Continue stirring to avoid any curdling or lump formation or sticking to the bottom of the kadhai.
   

9. When the gravy starts boiling add little water to adjust the thickness of the gravy, and water and red chilli too. Continue stirring and when this whole curry starts boiling add the cut discs coins to it.
   

10. Let them cook in boiling gravy for 2 mins.Then sprinkle some cilantro and turn off the heat.
    

11. After about half an hour you will see ,that much of the water from the gravy is absorbed and it has thickened.
    

Your sabzi is ready to serve, you may again add boiled water to it, to adjust the thickness of the gravy!!

Try and please share your valuable comments and suggestions here!!