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Rajasthani Gatte Ki Sabzi
AuthorMeg's KitchenI am Punjabi!! and I am originally from Delhi… So for the most part of my life, regional food and other Indian cuisines didn’t really exist. I had heard about a lot of dishes, but that wasn’t food that we went out to eat or was cooked at home. I got married into a Marwari Jain household and you won’t believe how my palette transformed!! Another massive change happened when I moved to Mumbai.. this city is just amazing and the kind of cultural diversity it has, I doubt any other part of India can match up. Thanks to my mother-in-law and her mother-in-law (my husband’s dadi) and this city, I now know so much more about another world of food that I hadn’t experienced before. Gatte Ki Sabzi is one such dish.. I have developed my own version of it and absolutely love it! Glad to be sharing with you all.
Ingredients for the Gatte
1 cup Besan
¼ tsp Salt
¼ tsp Red Chilly Powder
¼ tsp Turmeric/Haldi
¼ tsp Carom Seeds/Ajwain
⅛ tsp Baking Soda
1 ½ tbsp Curd
1 tsp Oil
2 tsp Water
Ingredients for the Gravy
2 tbsp Ghee/Oil
1 tsp Cumin Seeds/Jeera
1 pinch Asafoetida/ Hing
Salt to Taste
½ tsp Red Chilly Powder
½ tsp Turmeric/Haldi
1 tsp Coriander powder/ Dhania
2 tsp Kasturi Methi
2 pieces Tomatoes Large
2 pieces Green Chillies
1 Ginger Piece (1 Inch)
½ cup Curd
¼ tbsp Garam Masala
Coriander - To Garnish
1
- Add besan, salt, red chilly powder, carom seeds, turmeric and baking soda in a bowl and mix well.
- Add oil and curd and mix the dry ingredients with wet.
- Add 1 tsp water and bring the dough together to make a stiff dough.
- Add more water if needed but make sure the dough is stiffer than a puri dough.
- Apply oil and finish off the kneading.
- Rest aside covered for 20 minutes.
- Divide into 6 equal parts and roll each part into a 1/2-inch-thick log.
- Boil a pot full of water.
- Once the water comes to a boil, gently one by one, drop the shaped logs in.
- Cook at low heat (or at a temperature where water continues to boil) for 15 minutes.
- Remove and cool. SAVE THE WATER. Once cooled, cut into 1 1/2 cm discs.
- Now for the gravy, grind the tomatoes, green chillies and ginger together.
- Heat ghee/ oil in a pan, add cumin seeds/ jeera and asafoetida.
- Add, turmeric, coriander powder, red chilly powder and kasturi methi. Cook on low flame for 1 minutes.
- Add the tomato puree and salt.
- Cook on medium-high heat till ghee/ oil separates.
- Now add 2 tbsp of water (saved from before) and on low heat start adding curd, stirring continuously.
- Keep stirring and slowly increase the flame. Cook till oil again separates from the gravy.
- Add the garam masala.
- Now add the sliced gatte and more water (as per the consistency you prefer) and cook for another
10 minutes on low flame. - Remove, garnish with coriander and serve hot with crispy ghee chapatis/ fulkas or parantha or rice or dal batti!
NOTES
2
- To watch the entire process, please see the video replay.
- Cooked gatte can stay well in the fridge for 3-4 days.
- Cooked gatte can be stored in the freezer for weeks.
- You can make only a tomato gravy or only a curd gravy.
- To learn another dish using gatte - Gatte Ka Pulav or Ram Khichdi as it's called, watch the live video session replay on Meg's Kitchen Facebook Page.
Live Facebook Video: Rajasthani Gatte Ki Sabzi
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Ingredients
Ingredients for the Gatte
1 cup Besan
¼ tsp Salt
¼ tsp Red Chilly Powder
¼ tsp Turmeric/Haldi
¼ tsp Carom Seeds/Ajwain
⅛ tsp Baking Soda
1 ½ tbsp Curd
1 tsp Oil
2 tsp Water
Ingredients for the Gravy
2 tbsp Ghee/Oil
1 tsp Cumin Seeds/Jeera
1 pinch Asafoetida/ Hing
Salt to Taste
½ tsp Red Chilly Powder
½ tsp Turmeric/Haldi
1 tsp Coriander powder/ Dhania
2 tsp Kasturi Methi
2 pieces Tomatoes Large
2 pieces Green Chillies
1 Ginger Piece (1 Inch)
½ cup Curd
¼ tbsp Garam Masala
Coriander - To Garnish
Directions
1
- Add besan, salt, red chilly powder, carom seeds, turmeric and baking soda in a bowl and mix well.
- Add oil and curd and mix the dry ingredients with wet.
- Add 1 tsp water and bring the dough together to make a stiff dough.
- Add more water if needed but make sure the dough is stiffer than a puri dough.
- Apply oil and finish off the kneading.
- Rest aside covered for 20 minutes.
- Divide into 6 equal parts and roll each part into a 1/2-inch-thick log.
- Boil a pot full of water.
- Once the water comes to a boil, gently one by one, drop the shaped logs in.
- Cook at low heat (or at a temperature where water continues to boil) for 15 minutes.
- Remove and cool. SAVE THE WATER. Once cooled, cut into 1 1/2 cm discs.
- Now for the gravy, grind the tomatoes, green chillies and ginger together.
- Heat ghee/ oil in a pan, add cumin seeds/ jeera and asafoetida.
- Add, turmeric, coriander powder, red chilly powder and kasturi methi. Cook on low flame for 1 minutes.
- Add the tomato puree and salt.
- Cook on medium-high heat till ghee/ oil separates.
- Now add 2 tbsp of water (saved from before) and on low heat start adding curd, stirring continuously.
- Keep stirring and slowly increase the flame. Cook till oil again separates from the gravy.
- Add the garam masala.
- Now add the sliced gatte and more water (as per the consistency you prefer) and cook for another
10 minutes on low flame. - Remove, garnish with coriander and serve hot with crispy ghee chapatis/ fulkas or parantha or rice or dal batti!
NOTES
2
- To watch the entire process, please see the video replay.
- Cooked gatte can stay well in the fridge for 3-4 days.
- Cooked gatte can be stored in the freezer for weeks.
- You can make only a tomato gravy or only a curd gravy.
- To learn another dish using gatte - Gatte Ka Pulav or Ram Khichdi as it's called, watch the live video session replay on Meg's Kitchen Facebook Page.
