Rajasthani Gatte ke Sabzi
(Gram flour dumplings curry)
Rajasthani cuisine is known for its royalty, it is one of
the most authentic ones. Talk of it and Rajasthani thali is not complete
without Gatta curry. Known for its signature preparation and finger licking
taste it is part of any occasional food including Dal Bati.
Gatte is basically gram flour dumplings in tomato and curd
based gravy. They are delicious in both forms as starters or as curry or sabzi.
Some other variations for gatte are “Govind gatte”, “Shahi gatte” or gatte made
in only curd based curry. In rajisthan “Gatte pulao” is also very famous. I
will upload recipe for these soon, today it is yummy gatte ki sabzi. Here is
recipe for this spicy and delicious dish for your indulgence.
Ingredients
To Make Gatte
- 1 cup Gram flour (Besan)
- 2 tbsp. Oil
- 2 tbsp. Curd/Yoghurt
- ¼ tsp. Turmeric powder
- ½ tsp. Red chili powder
- ½ tsp. Fennel (saunf) seeds
- ½ tsp. Cumin seeds
- Salt as per taste
For the Gravy
- 1 medium Onion chopped
- 2 medium Tomatoes
- 1 inch Ginger piece
- 2-3 Garlic cloves
- 1 medium green chili
- 1 tsp. Cumin seeds
- 1 tsp. Fennel seeds
- ½ tsp. Mustard seeds
- Pinch of Asafetida (hing)
- 1 tsp. Garam masala
- 1 tsp. Cumin Powder
- ½ tbsp. Coriander powder
- 1 tsp. Red chili powder
- ½ tsp. Turmeric powder
- Fresh coriander leaves to garnish
- Salt as per taste
- Oil as needed
Method
- Take little oil on palms and apply to the dough to keep from sticking to hands and keep aside for 15-20 minutes
- To make gravy heat 2 tbsp. of oil to a pan add mustard seeds, asafetida, cumin seeds and fennel seeds, let splutter
- When onions are nice golden brown add the grinded mix to it and let cook for a few minutes
- Adjust the consistency by adding water when gravy starts to boil add the fried gatte pieces into it let cook for a few minutes
Gatta curry is ready to be enjoyed, serve with roti, poori
or rice!
Note:
- Use of onion and ginger garlic is optional, you can also make gatta curry without using these
- Instead of boiling you can also steam the gatte, and shallow frying in oil is also completely optional
- While making the dough be careful at the time of adding water, dough can get sticky and too soft and hence difficult to work with
- You can also add baking soda to the flour to make gatte soft. Use of baking soda is completely optional depending on quantity of preparation. I prefer to boil them properly and then shallow fry to make soft and they turn great without adding baking soda.
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