Sindhi Style Gatte ki Curry
Prep time
Cook time
Total time
Melt in the mouth Gramflour dumplings in rustic Indian sauce
Recipe type: Maincourse
Serves: 3
For Tikkis (Dumplings)
  • Gram Flour (besan or chickpea flour) 2 Cups (medium size)
  • Khuskhus (poppy seeds) 2 tsp
  • Green chillies 3 (finely chopped and crushed or even paste of it)
  • Crushed dry pomegranate seeds(anardana) 6-7
  • A pinch of Soda bi carb (Meethi soda)
  • Coriander leaves (finely chopped)
  • Turmeric powder ¼ tsp
  • Cumin powder ¼ tsp (optional…. you can also use cumin seeds)
  • Oil 2 tsp and bit more
  • Salt as per taste
  • Very small amount of water to knead a stiff dough
  • Some water to boil the tikkis
  • Oil for frying
For Sauce (Curry)
  • Onions 2-3
  • Tomato 1 large sized
  • Green chillies 2-3
  • Ginger about an inch
  • Turmeric powder ¼ tsp
  • Coriander powder 1 tsp
  • Garam masala powder ¼ tsp
  • Salt
  • Oil 1 tbsp
  • Kitchen king powder and kasuri methi powder(strictly optional) ¼ tsp and 1 tsp respectively
  1. NOTE:The method is same as that for Aani ji bhaji, the making of gatta (tikki) is better explained here )
  2. Mix Gram flour, salt, khuskhus, green chillies, Meethi Soda, Oil, turmeric powder(optional), cumin powder (again optional) and adding very little quantity of water at a time, knead a hard but manageable dough.Make a roll of it
  3. Now grease little, a flat surface like a back of Thali (steel plate) or clean kitchen platform or chakla (rolling board) and place the roll and tap a little to flatten the roll.
  4. Now cut the roll into pieces , about 2 " each.
  5. Meanwhile keep some water for boiling in a pan and when it reaches boiling point, immerse the tikkis in water.
  6. Let the tikkis boil for about 1-2 minutes, remove the tikkis from water and let it dry a bit at room temperature.This is to ensure that WET tikkis when deep fried do not make the oil splutter.
  7. In a frying pan, deep fry the tikkis till light golden brown and bit hard.Let these rest on a tissue paper to drain out excess oil.
  8. Meanwhile,Take 1 tbsp of oil in a pressure cooker , add chopped onions and saute on low to medium heat till translucent.Raise the heat and saute , till the onions turn dark in colour.Keep stirring at regular intervals so as to avoid charring of onions. This method of cooking onions gives fabulous taste to the gravy.
  9. Quickly add chopped/grated tomatoes, stir well, add salt, turmeric powder, green chillies and ginger, and keep stirring for a while.Add coriander powder and let the mixture cook till tomatoes are cooked properly and rawness of masala is gone.
  10. Add garam masala powder, kasoori methi and kitchen king (strictly optional) and add some water, say about 2 small cups and close the lid of pressure cooker.Wait for 4 whistles and let it cook for 1-2 minutes on lowest flame.Put off the gas and let the pressure of cooker subside.
  11. Whisk the gravy with wooden churner(Mathni) .This kind of gravy is not as smooth as the regular gravy, but the bit of chunkiness of onions is what that imparts a subtle , sweet and LIGHT flavor to the gravy.
  12. Adjust the consistency of gravy and check for seasoning.
  13. Just before serving, boil the gravy and add the tikkis.Let it boil for another 2-5 minutes or till the tikkis turn out bit soft and absorbs the flavor of gravy.Depending upon the quality of gramflour and the stiffness of dough, the tikkis may take anywhere between 2 to 10 minutes to soften. So keep a check
  14. Garnish with some coriander leaves and serve hot with roti(chapati)..Enjoy !
Recipe by Sindhi Rasoi |Sindhi Recipes at