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Rajasthani Gatte Ki Sabzi

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

I 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.

Rajasthani Gatte ki Sabji

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

  1. Add besan, salt, red chilly powder, carom seeds, turmeric and baking soda in a bowl and mix well.
  2. Add oil and curd and mix the dry ingredients with wet.
  3. Add 1 tsp water and bring the dough together to make a stiff dough.
  4. Add more water if needed but make sure the dough is stiffer than a puri dough.
  5. Apply oil and finish off the kneading.
  6. Rest aside covered for 20 minutes.
  7. Divide into 6 equal parts and roll each part into a 1/2-inch-thick log.
  8. Boil a pot full of water.
  9. Once the water comes to a boil, gently one by one, drop the shaped logs in.
  10. Cook at low heat (or at a temperature where water continues to boil) for 15 minutes.
  11. Remove and cool. SAVE THE WATER. Once cooled, cut into 1 1/2 cm discs.
  12. Now for the gravy, grind the tomatoes, green chillies and ginger together.
  13. Heat ghee/ oil in a pan, add cumin seeds/ jeera and asafoetida.
  14. Add, turmeric, coriander powder, red chilly powder and kasturi methi. Cook on low flame for 1 minutes.
  15. Add the tomato puree and salt.
  16. Cook on medium-high heat till ghee/ oil separates.
  17. Now add 2 tbsp of water (saved from before) and on low heat start adding curd, stirring continuously.
  18. Keep stirring and slowly increase the flame. Cook till oil again separates from the gravy.
  19. Add the garam masala.
  20. Now add the sliced gatte and more water (as per the consistency you prefer) and cook for another
    10 minutes on low flame.
  21. 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.

Nutrition Facts

0 servings

Serving size

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