Gatte ki Sabzi
Gatte ki sabji is an authentic Rajasthani curry made with gram flour, curd and some spices. Gram flour dumplings known as Gatte are added to yogurt gravy to make this dish.
About the Recipe
Are you or any of your friends looking for some traditional Rajasthani Curry? If yes, then this Gatte ki Sabzi is the first one you should try. Gram flour dumplings known as Gatte are added to yogurt gravy to make this dish. Its generally a spicy dish eaten with chapathi or pudi. These gram flour dumplings (gatte) could be eaten in multiple ways. Either a Dry Gatte ki Sabzi, Gatte ke Chawal, or in the below mentioned form as a curry. This curry is also generally part of a Rajasthani Thali where you get dal bhati , churma, gatte ki sabji, khadi, khichidi, etc.
Category: Rajasthani Recipe
TIME 40 minutes
YIELD 3 Servings
How to prepare?
For gatte 1 cup gram flour(besan) A pinch of asafoetida(hing) ½ tsp cumin seeds( jeera) ¼ tsp carom seeds(ajwain) ½ tsp fennel seeds(saunf) ¼ tsp turmeric powder 1 tsp chilli powder 1 tbsp curd 2 tsp oil Salt to taste
For gravy 2 cups beaten curd 1 tbsp gram flour(besan) 1 ½ tbsp oil/ghee A pinch of asafoetida ¼ tsp mustard seeds (rai) ½ tsp cumin seeds(jeera) ¼ tsp turmeric powder 1 tsp red chilli powder 2 tsp coriander powder (dhania) 1 tsp amchur powder Salt to taste
Method For gatte In a bowl mix together besan, hing, cumin seeds, carom seeds(ajwain),fennel seeds(saunf), oil, curd and salt. Knead a stiff dough by adding water as needed. Divide the dough into 6-7 portions and shape each portion into a long cylindrical shape( grease some oil on your palms while making rolls). Boil 3 cups of water, when it’s starts boiling add the cylindrical shape rolls. Boil for about 7-8 minutes till they float top. Drain the water and set aside. Once cooled take one cylindrical roll and cut into ½ inch piece. Continue the same process for other rolls and set aside.
For gravy In bowl, churn or whisk curd, 1 tbsp gram flour(besan) with 1 cup water using hand blender. Keep aside. Heat the oil in a pan, add the mustard seeds, asafoetida(hing) and cumin seeds and sauté on a medium flame for a few seconds. Add the beaten curd and besan mixture to it and stir continuously. Add the turmeric powder, coriander powder, chilli powder, amchur powder and salt. Cook for about 10minutes till the oil separates. Add the prepared gatta to the mixture and boil for few minutes. Serve hot with Roti.
Note: Make sure to stir continuously after adding beaten curd mixture. You can garnish with coriander leaves. Adjust the water quantity as needed.