gatte ki sabzi

Rajasthani Gatta Curry Recipe – Besan Gatte Ki Sabzi

Rajasthani Gatta Curry Recipe – Besan Gatte Ki Sabzi

Gatte ki sabzi is a traditional and authentic recipe from Rajasthani cuisine and tastes delicious prepared with gram flour as a base ingredient. Gatte ki sabzi is very easy to prepare. If there isn’t any vegetable available in your kitchen then you can quickly make this delectable gatte ki sabzi with chickpea flour, curd and few aromatic Indian spices.

Gatte are cooked gram flour dumplings which are simmered in spicy-zingy curd gravy, making it really irresistible. This sabzi appears so amazing and tastes even more scrumptious that no one will say no to this finger-licking sabzi. Serve gatte curry in lunch or dinner along with chapatti, parantha, naan or rice. So, try out this recipe with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

1. Sieve chickpea flour in a mixing bowl for making the gatte.

gatte ki sabzi

2. Wash tomatoes and green chillies. Grind tomatoes, green chillies and ginger into a fine paste in a mixer grinder.

gatte ki sabziMaking:

3. Take chickpea flour in a mixing bowl. Add salt, slightly crushed carom seeds, baking soda, red chilly powder, turmeric powder, 1 tsp oil and 4 tsp curd to it. Mix everything really well.

gatte ki sabzi

4. Add water in small portions and knead soft dough. Less than 2 tbsp of water is used for kneading the dough.

gatte ki sabzi

5. Cover and keep the dough aside for 10-15 minutes to set.

gatte ki sabzi

6. After 10 minutes, grease your hand and knead the dough again.

gatte ki sabzi

7. Divide the dough into small balls.

gatte ki sabzi

8. Roll each ball into ½ inch diameter long log. Place them on a plate.

gatte ki sabzi

9. Drop this rolled log one-by-one into boiling water.

gatte ki sabzi

10. Let them simmer for 12-14 minutes on high flame.

gatte ki sabzi

11. After 12 minutes, gatte are cooked through. Drain them out on a plate.

gatte ki sabzi

12. Heat some oil in another pan. Splutter cumin seeds into it. Keep the flame low.

gatte ki sabzi

13. Further add asafoetida, turmeric powder, coriander powder and dry fenugreek leaves. Roast the masala for a while.

14. Now add tomato-green chilly-ginger paste to the masala along with red chilly powder.

gatte ki sabzi

15. Saute the masala until oil starts leaving the edges of the masala.

gatte ki sabzi

16. Meanwhile, cut each gatte log into ½ inch chunks.

gatte ki sabzi

17. Now add curd in small portions while stirring the masala continuously.

gatte ki sabzi

18. Add water in which gatte were boiled. Mix everything really well.

gatte ki sabzi

19. Now add gatte chunks into the gravy followed with garam masala and chopped coriander leaves. Mix it well.

gatte ki sabzi

20. Cover and cook the sabzi for 3-4 minutes on low flame.

gatte ki sabzi

21. Gatte ki sabzi is now ready. Transfer it into a bowl.

gatte ki sabziServing:

22. Garnish this delectable and mouth-watering gatte ki sabzi with coriander sprigs and serve steaming hot with chapatti, parantha, naan or rice and relish eating.

gatte ki sabziSuggestions

  • While kneading the dough, if the quantity of water is too much then the dough will become too thin and gatte prepared with this dough will splatter while frying.
  • If there is no boil in water and you drop the logs into it. Then also it will splatter.
  • If the dough is too firm then the gatte will also become hard as well.
  • Gravy can also be prepared using only curd but tomato gives it a good taste. If you are preparing gravy using only curd then after adding all the spices add curd in small portions and keep stirring continuously until the gravy starts simmering then add the leftover water into it. Remember to stir the gravy continuously or else curd will coagulate.
  • For 3-4 members

Rajasthani Gatta Curry Recipe - Besan Gatte Ki Sabzigatte ki sabzi
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour - 1 cup (125 grams)
  • Tomatoes - 4 (250 grams)
  • Green chilly - 2
  • Ginger baton - 1 inch
  • Fresh curd - ½ cup (125 grams)
  • Oil - 2-3 tbsp
  • Green coriander - 2-3 tbsp (finely chopped)
  • Dry fenugreek leaves - 1 tsp
  • Cumin seeds - ½ tsp
  • Asafoetida - 1 pinch
  • Baking soda - 1 pinch
  • Carom seeds - ¼ tsp
  • Turmeric powder - ½ tsp
  • Coriander powder - 1 tsp
  • Red chilly powder - ½ tsp
  • Garam masala - ¼ tsp
  • Salt - 1+1/4 tsp (to taste)
Instructions
  1. Sieve chickpea flour.
  2. Wash tomatoes and green chillies. Grind tomatoes, green chillies and ginger into a fine paste in a mixer grinder.
  3. Take chickpea flour in a mixing bowl. Add salt, slightly crushed carom seeds, baking soda, red chilly powder, turmeric powder, 1 tsp oil and 4 tsp curd to it. Mix everything really well.
  4. Add water in small portions and knead soft dough. Less than 2 tbsp of water is used for kneading the dough.
  5. Cover and keep the dough aside for 10-15 minutes to set.
  6. After 10 minutes, grease your hand and knead the dough again.
  7. Divide the dough into small balls.
  8. Roll each ball into ½ inch diameter long log. Place them on a plate.
  9. Drop this rolled log one-by-one into boiling water.
  10. Let them simmer for 12-14 minutes on high flame.
  11. After 12 minutes, gatte are cooked through. Drain them out on a plate.
  12. Heat some oil in another pan. Splutter cumin seeds into it. Keep the flame low.
  13. Further add asafoetida, turmeric powder, coriander powder and dry fenugreek leaves. Roast the masala for a while.
  14. Now add tomato-green chilly-ginger paste to the masala along with red chilly powder.
  15. Saute the masala until oil starts leaving the edges of the masala.
  16. Meanwhile, cut each gatte log into ½ inch chunks.
  17. Now add curd in small portions while stirring the masala continuously.
  18. Add water in which gatte were boiled. Mix everything really well.
  19. Now add gatte chunks into the gravy followed with garam masala and chopped coriander leaves. Mix it well.
  20. Cover and cook the sabzi for 3-4 minutes on low flame.
  21. Gatte ki sabzi is now ready. Transfer it into a bowl.
  22. Garnish this delectable and mouth-watering gatte ki sabzi with coriander sprigs and serve steaming hot with chapatti, parantha, naan or rice and relish eating.

 

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