Gatte Ki Sabzi
Gatte Ki Sabzi is a Rajasthani dish. Gram flour dumplings cooked in yogurt gravy. This dish is commonly prepared without onion and garlic, but can be used. It is served with wheat roti or bajra roti.
One of my readers requested me for this recipe. I had never prepared any Rajasthani dish till date. I called up my friend Sunita Pallod for this recipe. She told me the ingredients roughly and explained the procedure. Here goes the recipe.
Measurement: 1 cup = 180 ml
Serves: 2 to 3
Ingredients:
For the Gatte:
- Besan (gram flour) – 1 1/2 cup
- Coriander seeds – 1 1/2 tsp
- Cumin seeds – 3/4 tsp
- Asafoetida – 1/3 tsp
- Turmeric powder – 1/3 tsp
- Chilly powder – 1/2 tsp
- Baking Soda – 1/8 tsp
- Oil – 4 tbsp
- Salt to taste
For the Gravy:
- Sour Yogurt (beaten) – 1 1/4 cup
- Onion (chopped) – 1 small (optional)
- Garlic (crushed) – 5 cloves (optional)
- Ginger (grated) – 1/2 tsp
- Cumin seeds – 1/4 tsp
- Kashmiri mirchi powder – 1/3 tsp
- Red chilly powder – as per your requirement
- Asafoetida – 1/4 tsp
- Turmeric powder – 1/4 tsp
- Coriander powder – 1/2 tsp
- Garam masala – 1/3 tsp
- Corriander or mint leaves (chopped) – for garnishing
- Gram flour – 1 1/2 tsp
- Oil – 2 tsp
- Salt to taste
Procedure:
- Sift besan.
- Crush coriander seeds with mortar and pestle.
- Take a mixing bowl and combine all the dry ingredients given for gatte. Now, slowly add oil and start kneading. Now, add water very slowly and knead it nicely like roti dough. Cover it and rest it for 10 to 15 min.
- Knead it again and divide it into 6 portions. Give them a cylindrical shape. You may make them thinner than the ones seen in the picture.
- Boil water (750 ml approx) in a pan and drop these rolls into boiling water. cook on medium to high flame. Use a slotted spoon to turn them. Let them get steamed for 12 to 15 min. Let them cool. Cut each roll into 3 to 4 pieces. Don’t discard the water.
- In the meanwhile, make preparations for the gravy. Combine gram flour with yogurt and salt. Heat oil in a pan and add cumin seeds, curry leaves, ginger, garlic, asafoetida and onion. Stir fry till onion turns golden brown. Add turmeric powder, coriander powder, kashmiri mirchi powder and garam masala. Sprinkle little salt. Add yogurt and stir well, keep stirring continuously. Add half a cup of water (or more as per your requirement) in which gatte were cooked. Stir well and cook for 5 to 7 min. Check the taste and add chilly powder as per your requirement.
- Add gatte to the cooking gravy and cook for another 5 to 7 min.
- Garnish with coriander leaves.
- Serve immediately with roti.
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