Gatte ki Sabzi
Gatte ki sabzi is a delicious Rajasthani curry prepared with besan (gram flour as the base ingredient). Gatte are besan dumplings flavoured with dry spices, steamed and then cooked in a yogurt based curry. It is an integral part of the Rajasthani thali.
- For the gatte
- Besan ( Gram Flour ) - 1 cup
- Salt - As per taste
- Turmeric Powder ( Haldi ) - 1/8 tsp
- Red chilli powder ( Lal Mirch ) - 1/4 tsp
- Kasuri Methi - 1/4 tsp
- Fennel Powder ( Saunf ) - 1/4 tsp
- Asafoetida ( Hing ) - A pinch
- Baking Powder - 1/8 tsp
- Curd ( Yogurt / Dahi ) - 1 tbsp
- Oil / Ghee - 2 tbsp
- For the gravy
- Onions - 1 medium (fine chopped)
- Curd ( Yogurt / Dahi ) - 1 cup (beaten)
- Ajwain ( Carom Seeds ) - 1/4 tsp
- Asafoetida ( Hing )
- Turmeric Powder ( Haldi ) - 1/4 tsp
- Red chilli powder ( Lal Mirch ) - 1/2 tsp
- Coriander ( Dhaniya ) Powder - 1 tsp
- Green Chillis - 1 (fine chopped)
- Garam Masala Powder - 1/4 tsp
- Kasuri Methi - 1/4 tsp
- Oil / Ghee - 1 tbsp
For the gatte:
1. In a bowl mix together all the ingredients for the gatte except curd. Now, add the curd and mix well.
2. With the help of little water knead a stiff dough just like for pooris. Make sure to add water little by little so that the dough should not get extra soft.
3. Divide the gatte into 5-6 cylindrical rolls of diameter 2-3 cms.
4. Boil plenty of water in a pan and cook the gatta rolls in boiling water for 7 to 8 minutes till they float on top. Drain and keep aside. Do not throw away the water in which the gatte are boiled since it will be used in the gravy.
5. Cut the gattas into 12 mm. (½") long pieces. Keep aside.
For the gravy:
1. In a kadhai, heat the oil/ghee and crackle the ajwain. Add the hing and wait for 10 seconds.
2. Add the fine chopped onions and sauté till they turn light brown in colour.
3. Add the fine chopped green chillis, chilli powder, turmeric powder and coriander powder. Fry for another 2 mins.
4. Add the water strained from the boiled gatte. Let it come to a boil.
5. Now lower the flame and slowly add the whisked curd. Stir continuously till you get the first boil else, the curd will split. Cook for 4-5 minutes.
6. Add the cut gatte pieces. Let the curry simmer for 5 – 10 more minutes on low flame. Then add the kasuri methi and garam masala.
7. Transfer the curry to a serving dish and serve hot with rotis or baatis as you prefer.
1. To know whether the cylindrical rolls are cooked or not, insert a toothpick or knife in it. If it comes out clean, the gatte are cooked, else cook them for another 2-3 minutes.
2. You can fry or shallow fry the gatte pieces before adding them to the gravy so that they are crisper and also to ensure that they are fully cooked.