Rajasthan is an Indian state with large stretches of
desert. The scarcity of vegetables gave rise to more reliance on dishes made
from pulses, milk and other non-perishable food items. Gatte ki sabji, an
authentic dish from Rajasthani cuisines is a delicious curry prepared with gram
flour as base ingredients. It tastes best when served with roti or any
delicious Indian flatbread, dal and plain rice in lunch. It is not only popular
in Rajasthan but also in some other parts of India. It is best enjoyed during
winter or rainy days and like most of the Rajasthano dishes it is bit high on
spiciness. Rajasthani Gatte ki sabji is
a delicious curry prepared from cooked and spiced gram flour dumplings called
gatte dunked into spicy curd and tomato gravy. You can prepare this easy and
exotic side dish at home by following the simple step by step recipe mentioned
below. Hope you all like it, if yes then try it and comment your suggestions in
the comment box below.
INGREDIENTS:
For making Gatte-
1 Cup Besan/ Gram Flour/ Chickpea Flour
¼ teaspoon Cumin Seeds/ Jeera
¼ teaspoon Dry Coriander Seeds/ Dhaniya
¼ teaspoon Ajwain/ Carom Seeds
¼ teaspoon Fennel Seeds/ Saunf
¼ teaspoon Turmeric Powder/ Haldi
1 teaspoon Red Chilli Powder/ Mirchi Powder
1 teaspoon Salt / as needed
1 tablespoon Pure Ghee
1 tablespoon Oil
2-3 tablespoon Curd
2 tablespoon Water for kneading [as needed]
1 litre Water for cooking Gatte
For Curry-
2 big Onions/ Kande
2-3 Tomatoes
¼ cup Curd/ Dahi
3 Green Chillies/ Hirvi Mirchi
½ “Ginger/ Adrak
3-4 Garlic Pods/ Lasoon
2 teaspoon Coriander Powder/ Dhana Powder
¼ teaspoon Turmeric Powder/ Haldi
1 teaspoon Kasoori Methi
Salt as needed
3 tablespoon Oil
3 tablespoon Oil
For Tadka-
2 tablespoon Ghee
Pinch of Asaafoetida/ Hing
¼ teaspoon Kashmiri Red Chilli Powder
¼ teaspoon Fresh Cumin, roughly ground
¼ teaspoon Saunf, roughly ground
METHOD:
For Making Gatte-
STEP 1 – Add cumin seeds, coriander seeds, ajwain and
saunf in a mortar pestle and grind it coarsely.
STEP 2 – In a mixing bowl, add all ingredients for Gatte
except water and oil. Add freshly ground spices and mix it well.
STEP 3 – Then add 2 tablespoon water and begin to knead.
Knead very well allowing the besan to absorb water. Make a semi stiff dough like
puri dough with it.
STEP 4 – Add oil on it and keep it aside for 5 minutes.
STEP 5 – Then mash it again properly and make a semi soft
dough. This process helps to mix all ingredients well and make the gatte soft.
If there are cracks, then sprinkle 1 teaspoon water and continue kneading and
if the dough is sticky then sprinkle some besan flour and knead again.
STEP 6 – Before rolling the dough, heat the water in a
wide kadai on medium to high flame.
STEP 7 – Divide the dough in 3-4 equal parts and roll
each part to a smooth ball.
STEP 8 – Now use your fingers and roll each ball to form
cylindrical roll with it.
STEP 9 – Let increase the flame and when the water starts boiling, add the gatte
roll in it and boil them for 10 minutes or until they comes up on the top with
bubbly texture. This is the sign to know whether they are cooked or not.
STEP 10 - Gently remove them on a slotted plate and let
them cool.
STEP 9 – Cut them in small pieces of about 1 inch and fry
them. Don fry for long, just fry for 1-2 minutes. Gatte ready. Keep them aside.[see
notes]
For making Curry/ gravy-
STEP 1 – In a mixer grinder pot, add tomato, cut into big
chunks, green chillies, ginger and garlic and make a fine paste with it.
STEP 2 – Chop onion very fine. Dry roast kasoori methi
and crush it on your palm. Keep aside.
STEP 3 – In a small bowl, add red chilli powder, turmeric
powder, coriander powder, kasoori methi and curd. Whisk it well and keep it
aside. This helps to prevent curdling of curd when added in gravy.
STEP 4 – Now heat a pan with 2-3 tablespoon oil, add
chopped onion in it and saute well. Roast it well till light brown in colour.
STEP 5 – Add tomato mixture in it and mix well and cook
till rawness disappears. Add salt in it. It will help to remove the moisture
faster and make the mixture dry.
STEP 6 – Add curd mixture in and mix well and cook it
stirring continuously for 5 minutes. Let the curd mixture come to boil and you
will see some oil specks on the top.
STEP 7 – Now add the reserved water in it [see notes] and
mix it.
STEP 8 – Once the gravy comes to a boil, then add fried
gatte in it, stir it gently and simmer the gravy or curry on a medium low flame,
stir at intervals, let this gravy comes to a boil. Approximately for 5-7
minutes or till the gravy thickens slightly. [see notes]
STEP 9 – Finally, add 1 teaspoon garam masala and cook it
for 1-2 minutes.
STEP 10 - Switch off the flame. Gatte ki sabzi is ready
to serve.
* For making it more
rich pour tadka on it.
For making tadka-
STEP 1 – Heat ghee in small tempering pan, add roughly
ground saunf, cumin seeds and Kashmiri chilli powder. Swtich off the flame.
STEP 2 – Pour this tadka on gravy before serving.
STEP 3 – Transfer prepared Rajasthani Gatte Ki Sabzi to a
serving plate and garnish it with chopped coriander.
Serve it with roti, paratha, phulka or any Indian flat
bread in lunch or dinner or you can serve it with steamed rice as a part of
meal. It also tastes good when served with Missi Roti.
NOTES: *If you want a onion, garlic free recipe then you
can skip using onion and garlic.
*Frying is totally optional. If you don’t want to fry then
not a big deal.
*Add the water in which we boiled the gate. Add more if
needed.
*Do note that on cooling the gravy thickens more, so
adjust the consistency accordingly. Make a medium thick gravy for this.
