Recipe - Rajisthani Gatte ke Sabzi

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 a bowl and add gram flour (besan) then add oil and curd to it

  
  

  
• Now add cumin seeds, fennel seeds, salt, red chili powder and turmeric powder to it

  
• Mix everything well then make a soft dough like chapati by adding 1 table spoon of water at a time

  
• Take little oil on palms and apply to the dough to keep from sticking to hands and keep aside for 15-20 minutes
• Take the dough and divide into 3 equal portions, take one and roll out in cylindrical shape rolls of around ½ inch thick then cut into pieces of around 5-6 inches long

  
• Boil 4-5 cups of water in a thick bottom pan and add these pieces and let cook until they start to float then take them out carefully they might break

  
• Let the water dry a little and then cut into small pieces

  
• Heat 2 tbsp. of oil in a pan and shallow fry these pieces until golden brown and little crispy, you can also eat them like that as appetizers they are very tasty like that too

  
• To make gravy heat 2 tbsp. of oil to a pan add mustard seeds, asafetida, cumin seeds and fennel seeds, let splutter
• Add chopped onion, let them cook meanwhile take tomato, green chili, ginger and garlic in a grinder and grind them together

  
• When onions are nice golden brown add the grinded mix to it and let cook for a few minutes
• Add red chili, turmeric, cumin, coriander powder and salt and mix well let cook until oil starts to separate from sides

  
• Then add curd to the gravy, be careful to add only enough curd / tomato not to make gravy base sour. (Taste curd tomato for sourness)

  
• Adjust the consistency by adding water when gravy starts to boil add the fried gatte pieces into it let cook for a few minutes
• Add garam masala and fresh coriander leaves

  

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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