Gatte ki Sabji

Gatte ki sabji is a very popular and traditional recipe of Rajasthani cuisine which is prepared with besan (gram flour) ke gatte. Gatte Ki Sabji is a perfect main course prepared with the goodness of besan and curd. This is an essential part of Rajasthani thali. This mouthwatering delight is full of spices and flavors. If you have no vegetables at home, you can make this authentic dish.

Gatte are steamed gram flour dumplings which are cooked in spicy curd based curry. These dumplings are prepared with a dough made of gram flour, red chilli powder, turmeric powder, heeng and a little ghee.

There are many variations of its curry. This recipe is generally prepared with curd based gravy where it would be like a kadhi. Curd not only provides the sourness to the curry but also gives consistency and texture. But you can prepare an onion tomato gravy to give a different variation.

This authentic dish will complement any meal. This can be served for lunch or dinner with rice, roti, paratha or naan.

Ingredients:

For Gatte --

1 cup besan (gram flour)
2 tbsp ghee or vegetable oil
¼ tsp salt
½ tsp red chilli powder
½ tsp coriander powder
¼ tsp turmeric powder
A small pinch baking soda
A small pinch asafoetida (heeng)

For Gravy --

2 tbsp oil
A small pinch asafoetida (Heeng)
1 or 2 bay leaves (Tejpatta)
½ tsp. jeera (Cumin seeds)
2 dry red chillies
½ tsp red chilli powder
½ tsp turmeric powder (haldi)
1 tsp coriander powder (dhania)
Salt as per taste
1 tbsp Kasuri Methi
½ tsp garam masala
1 cup curd

Instructions:

Making Gattes -

Mix besan and all ingredients in a bowl to make gatte. Mix everything very well so that the oil and spices are mixed evenly. Then add water in parts and begin to knead. Knead very well to a semi soft dough like a puri dough.
Heat 3-4 cup water in a pan on medium-high flame. Now apply some oil on your palm and divide the dough into 6-8 equal portions and roll them into a long cylindrical rolls of about 1/2-inch thickness.

When water starts to boil, gently add all rolls into it and allow them to cook for 3-4 minutes. After they are cooked, the rolls should float on top and bubbles will be seen on them. This means that they are cooked. Gently remove them from water and transfer to a plate.

Keep remaining water for making gravy. Let them cool for few minutes and cut them into 1/2-inch long pieces.

Gattes are ready.

Making Gatte ki Sabji –

1. At first whisk curd till smooth.
2. Heat oil in a pan. Add cumin seeds and heeng. When cumin seeds crackle, add bay leaf, dry red chilli, turmeric powder, coriander powder and red chilli powder. Saute for some seconds on low flame.
3. Add beaten curd and 1 cup water which we saved. Adjust the gravy consistency as per your choice. Quickly mix the curd very well. Keep on stirring continuously. 
4. Add salt, kasuri methi and garam masala. Mix well and cook the mixture until oil comes on the surface for approx. 1-2 minutes.
5. Reduce flame to low and add gattes. Stir gently. Cook until gravy becomes medium thick.
6. Switch off the flame and serve with rotis and parathas.

For Onion-tomato gravy-

In Step 2, once all spices become fry well, add finely chopped 1 medium sized onion and 1 tsp. crushed ginger. Sauté until it turns translucent. Now add 1 cup tomato puree and saute well. Then add beaten curd and follow the next steps. Use 1/2 cup curd because tomatoes have sourness.

Tips:

• Mix 1 teaspoon gram flour with curd to prevent it from curdling.
• You can add ajwain (Carom seeds) instead of cumin seeds.
• Add water as required to adjust the consistency of gravy as it thickens once cooled..
• For less spicy gravy, skip dry red chilli.
• To check that gattes are cooked or not after boiling process, insert toothpick or knife in it. It will come out clean.

Restro Recipe: Gatte ki Sabji https://t.co/kiERRpJWIS

— Restro Recipe (@RestroRecipe) January 28, 2020