Gatte Ki Sabzi

by Shaheen Ali

Summers are almost on here, and this is when i scratch my brain a lot thinking what to make and what not to make. Weekend starts tomorrow and again my family will hog over all non veg stuffs, so i guess today is the time where i have a chance to make something that i can relish completely. Being a Rajasthani , besan or chickpea flour is something which is in my blood…lol. My dad use to love anything made with besan. One such amazing Rajasthani delicacy made with besan is GATTE KI SABZI. Cylindrical chickpea dumplings cooked with an exotic and flavorful curry made with curd and other spices often tickles my taste buds. So to rest my native food craving, today i again made Gatte ki sabzi and enjoyed it with rice, seasoned curd and some salad.

Print Recipe
GATTE KI SABZI

Course
main course
Cuisine rajasthani
Prep Time 10 minutes
Cook Time 25 minutes
Servings
serving
Ingredients
For Gatte :
  • 2 cups Gram flour Besan /
  • 1 tsp seeds Ajwain Carom /
  • 1 Gram masala powder - tsp
  • 1 tsp chili powder Red
  • 1/2 tsp Salt
  • 2 - 3 tbsps Oil
  • water Luke warm for kneading
For Curry :
Course main course
Cuisine rajasthani
Prep Time 10 minutes
Cook Time 25 minutes
Servings
serving
Ingredients
For Gatte :
  • 2 cups Gram flour Besan /
  • 1 tsp seeds Ajwain Carom /
  • 1 Gram masala powder - tsp
  • 1 tsp chili powder Red
  • 1/2 tsp Salt
  • 2 - 3 tbsps Oil
  • water Luke warm for kneading
For Curry :
Instructions
How to prepare Gatte :
  1. In a large mixing ball, add all the dry ingredients listed above. Slowly add water and knead to make a tight dough. Make sure the dough should be tight just like we make for poori.
  2. Allow it to rest for 5 mins, Meanwhile heat a wok full of water, add little salt and few drops of oil in water and boil.
  3. Pinch handful of dough and roll it over the counter to make a thick cylindrical ribbon. Make many more from the left over dough.
  4. Once the water starts boiling, drop in the cylindrical ribbons in water and allow it to boil in medium flame. You may see froth appearing, nothing to worry, just discard it with a spoon.
  5. Once the ribbons start cooking , they will rise and float above. Turn off the gas and pass them all through a sieve to strain water and allow it to cool.
  6. Take those ribbons on a chopping board and cut them into equal size pieces and collect them in a bowl.
  7. Note : You may fry these gatte before adding into the curry or just keep it boiled. It totally depends on one's choice. I prefer adding it boiled only. I never fry to avoid excess oil intake. By frying the texture turns a bit hard and the gatte taste crunchy.
How to prepare curry :
  1. Heat oil in a wok and add mustard and cumin seeds and wait till they crackle.
  2. Add broken red chilies, asafoetida and ginger garlic paste and saute till golden.
  3. Now add finely chopped or grounded onions and fry till the raw smell goes off.
  4. Add turmeric powder, red chili powder, garam masala powder and corainder powder. Mix all together and fry till oil starts leaving the sides.
  5. Meanwhile whisk curd nicely and keep aside.
  6. As soon as the masala is done, add whisked curd and mix nicely. You may now add little water to get the required consistency.
  7. Adjust salt and allow the curry to boil.
  8. Transfer the gatte pieces in the curry and let it cook for 5-6 mins in low flames. Keep the lid covered.
  9. Once the curry is done, turn off the gas and garnish the gatte ki sabzi with finely chopped coriander.
  10. Serve hot with roti or rice.
  11. Notes : Gatte has a quality of soaking the curry, so keep the consistency accordingly. You can even add crushed kasoori methi on top while cooking the curry. That gives an amazing flavor and aroma as well.
Recipe Notes

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Thanks for stopping by!

Love : Shaheen

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