Gatte ki Sabzi – Rajasthani Style

Every house in Rajasthan loves this authentic dish. Every Rajasthani makes this once in a week. They are full of flavors and spices. If you see any state in India, spices are the most common factors of any cooking. The species are either procurred from stores or made at home

So, here’s sharing the most famous dish of Rajasthan

For gatte

  • 1 cup chickpea flour ( besan)
  • ¼ cup yogurt
  • ¼ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • ¾ teaspoon coriander powder
  • ½ teaspoon ajwain ( carrom seeds)
  • ¼ teaspoon garam masala powder
  • salt to taste
  • 1-2 teaspoon vegetable oil

for curry

  • 1 inch ginger
  • 2-3 garlic cloves
  • 2 medium onion
  • 2 tablespoons vegetable oil
  • 3/4 cup whisked yogurt at room temperature
  • 1 teaspoon cumin seeds
  • 1.25 teaspoon coriander powder
  • ½ teaspoon garam masala powder
  • ¼ teaspoon turmeric powder
  • 1/4 teaspoon drieed mango powder ( amchur)
  • 1 teaspoon sugar optional
  • 1 teaspoon kasuri methi crushed [dried fenugreek leaves]
  • water as required
  • salt to taste
  • cilantro to garnish

Make the gatte

  • In a bowl mix together besan, turmeric powder, red chili powder, ajwain, garam masala powder and coriander powder. Add oil, yogurt, salt and mix everything together.
  • Form a dough by mixing in everything together. If the dough isn’t coming together you can add little water. Also this will be sticky, so it’s a good idea to oil your hands before mixing this dough.
  • Once you have formed the dough, divide it into 4 equal parts and shape each part into a log.
  • First make the gatte. In a bowl mix together besan, turmeric powder, red chili powder, ajwain, garam masala powder and coriander powder. Add oil, yogurt, salt and mix everything together.
  • Form a dough by mixing in everything together. If the dough isn’t coming together you can add little water. Also this will be sticky, so it’s a good idea to oil your hands before mixing this dough.
  • Once you have formed the dough, divide it into 4 equal parts and shape each part into a log.
  • Boil water in pan. Once it comes to a boil add the prepared rolls into it.
  • Boil for around 15 minutes, or till knife inserted in the rolls comes out clean.
  • Take gatte out of water and cut them in 1/2 inch rounds.
  • Heat 1 tablespoon of oil in a pan and pan fry the gatte for few minutes or till they start turning golden brown in color. Drain on kitchen towel and set aside. This step is optional – traditionally this is not done but I like doing it.

Make the curry

  • To the same pan, add 1 more tablespoon of oil and once oil is hot add cumin seeds and let them crackle. Meanwhile make a paste of the onion, ginger and garlic.
  • Add ginger garlic and onion paste next and cook till raw smell goes away completely, around 4-5 minutes.
  • Add spices – coriander powder, amchur, turmeric powder and garam masala along with 1-2 tablespoons of water (so that the spices don’t burn).
  • Cook the spice for a minute or two. Also add the salt.
  • Now reduce the flame to low and add whisked yogurt. Keep whisking till the yogurt has totally mixed it. Once it has mixed well, increase the flame to medium.
  • Add water, as required. I added around 2-3 cups and let it all come to a boil. At this point check the salt and spices and adjust accordingly. You can also add little sugar if the curry taste too sour to you.
  • Once the water comes to a boil, add the gatte to the curry and let it simmer at medium-low for 10 minutes.
  • Add crushed kasuri methi and remove from heat.
  • Garnish with fresh cilantro and serve gatte ki sabzi immediately with rice or roti.
Gatte ki sabzi Recipe in Hindi | गट्टे की सब्जी ...

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