The very favorite among Rajasthani people, Gatte Ki Sabji has now become one of my favorite dishes. I tasted it several times in restaurants but the way it taste when I prepared in an authentic Rajasthani style following the below link https://www.youtube.com/watch?v=orN-iPAgOMM&t=62 it was pure divine. Made with simple ingredients like gram flour, curd and other usual kitchen spices, Gatte Ki Sabji tastes tangy and spicy, making you crave for more and more. It needs a good amount of Ghee, not appropriate for diet but once in a while, it is really worth having this flavor-full and mouthwatering dish.
Prep time: 15 min
Cook time: 20 min
ForBesan Gatte Recipe
1 cup Gram flour
1/2 tsp Red chili powder
1/4 tsp Turmeric powder
1 tsp Coriander powder
1/4 Carom seeds(Ajwain)
1/4 Cumin seeds(Jeera)
3 tsp of Clarified butter(Ghee)
1/2 tsp Oil
1/4 cup Water(It may required less).
Take Bengal gram flour in a bowl and add red chili powder, turmeric powder, coriander powder, carom seeds and cumin seeds to it.
Sprinkle salt to taste and toss the flour to make it uniform.
Add clarified butter and knead it by gradually pouring warm water to it to get a soft crack free dough.
If it turns sticky, add a little flour and keep kneading till you get a soft non-sticky dough.
Taking small portions of it, make rolls and transfer it into the boiling water.
Cover the lid and let it cook till you get the grainy texture on it as shown in the picture below.
Once it is done, cut it into equal pieces.
Note: Keep the stock in which you have boiled Gatta for using it in the further process.
For Gatte ki Sabji Recipe
1 cup Curd
1 tsp Red chili powder
1/2 tsp Turmeric
1 and 1/2 tsp Coriander powder
Salt as per taste
2/3 cup Onions
4 tsp Ghee
1 tbsp Paste
1 tsp Cumin seed
1/4 tsp Asafetida
Take curd in a bowl and add red chili powder, turmeric powder, coriander powder, salt to it.
Mix it well to make the batter uniform.
After assembling things required, proceed to prepare Sabji.
Take clarified butter(Ghee) in a pan and add green chili, ginger and garlic paste. Sauté it without burning them.
Next add cumin seeds, asafetida, and onions to it. Sauté well and cook till onions turn transparent and not brown.
Add curd mixture to it and whisk continuously till it loses oil on the sides.
Add Gatta with its water, sprinkle salt if required and let it simmer for 4-5 minutes covering the lid till you get a little thick gravy.
Enjoy spicy, tangy and flavorsome Gatte ki Sabji with rice, bati or roti.