Gatte Ki Sabzi
Gatte Ki Sabzi is a Rajasthani delicacy made with Besan or Gram Flour Dumplings cooked in a curd based gravy
Ingredients
For Gatte
- 1 cup Besan or Gram Flour
- ½ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tsp Ajwain or Carom Seeds
- 1 tsp Jeera or Cumin Seeds
- 3 tbsp Curd
- Baking Soda a pinch
- 1 tbsp Ghee
- 3 tsp Oil
- 2 tbsp Water
- Salt to taste
For Gravy
- 1 cup Curd
- 3 tbsp Ghee
- 1½ tsp Jeera or Cumin Seeds
- 1 large sized Onion finely chopped
- 5 cloves Garlic finely chopped
- 1 inch Ginger finely chopped
- 1 Green Chilli finely chopped
- ⅛ tsp Asafoetida
- ½ tsp Turmeric Powder
- 1½ tsp Kashmiri Red Chilli Powder
- 2 tsp Dhaniya or Coriander Powder
- 2 tsp Besan
- 2 tsp Kasuri Methi
- ½ tsp Garam Masala
- Fresh Chopped Coriander for garnishing
For Double Tadka
- 1-2 tbsp Ghee
- 1 tsp Kashmiri Red Chilli Powder
- ⅛ tsp Asafoetida
Instructions
- Take 1 cup of Besan and sieve to make it light and get rid of any lumps
- To the besan, add ½ turmeric powder, 1 tsp red chilli powder and salt to taste
- Crush 1 tsp of Ajwain and 1 tsp Jeera between your palm and add to besan
- Add 3 tablespoons of curd, 1 tablespoon of ghee, a pinch of baking soda and 3 teaspoon of oil
- Mix the besan well without adding any water in the initial stage. Curd, oil and ghee must be incorporated into the besan thoroughly. It should come together as a very stiff dough.
- Now add 1 tablespoon of water and knead well. You could add one more 1 tablespoon of water as required. The dough should be medium stiff.
- Stretch and knead the dough for 3 to 4 minutes.
- The dough should finally look glossy like this.
- Divide this dough in 4 equal portions.
- Roll each of the ball on a flat surface to shape them into cylinders. It should be roughly ¾ to 1 inch in thickness
- For cooking gatte, take a kadai and heat 3 cups of water till it comes to a rolling boil. Now add the gatte one by one. Do not drop all of Gatte at once as it would drop the temperature of the water.
- Continue cooking on high flame for roughly 10 minutes or till the Gatte starts floating on top and blisters appear on the surface.
- Now drain the gatte from water. Reserve the stock which will be used in the gravy. Cool the gatte completely.
- Cut the Gatte into discs (not too thin, roughly ½ inch in thickness)
- For making the base of the gravy, take 1 cup of fresh curd and add ½ tsp of Turmeric Powder, 1½ tsp Kashmiri Red Chilli Powder, 2 tsp Dhaniya Powder, 2 tsp Besan, salt to taste and whisk well till it comes to a smooth paste.
- Head a kadai and add 3 tablespoons of ghee. Add 1½ teaspoon of Jeera, followed by asafoetida. Next add finely chopped onion.
- Add a pinch of salt and cook on medium flame till the onion is golden brown in colour. Next add finely chopped garlic, ginger and green chillies. Sauté for couple of minutes.
- Now turn the flame to medium and add the curd mixture to kadai.
- Make sure to continuously stir the curd mixture to avoid splitting of the curd.
- Once the curd is cooked and thickened a bit, add the reserved stock.
- Bring to boil and add 2 tsp Kasuri Methi
- Add another 1 cup of water or reserved stock to adjust the consistency of the gravy.
- Once the gravy comes to a boil again, add the chopped Gatte.
- Cover and cook on medium flame for 5 to 6 minutes.
- Ghee should start floating on top once the gravy is ready.
- Add ½ tsp of Garam Masala and garnish with fresh chopped coriander.
- For making double tadka, heat 1-2 tbsp of Ghee and keeping the flame low, add Kashmiri Red chilli powder and asafoetida. Add a dash of water and bring to boil.
- Pour the tadka over the sabzi and garnish with some more coriander.
- Gatte ki sabzi is ready. Serve hot with phulka, roti or rice.
Video
Notes
- Sieving the besan makes it light and free of lumps
- Adding curd and ghee to the gatte dough makes the gatte soft. Make sure to use minimal water for the dough (1 or 2 tablespoon should suffice)
- Stretch and knead the dough well.
- Gatte must be boiled in really hot water. So make sure that the water is on rolling boil and also drop the gatte one by one to avoid drop of temperature of water.
- Make sure to make the gravy using Ghee as compared to oil as it is really flavourful when cooked with Ghee
- Adding little besan to the curd mixture prevents the splitting of curd.
- Double tadka is optional but makes it extra delicious.