Besan
gatte ki sabji or gatta curry is a delicacy of Indian state of Rajasthan. In
present times, this dish has surely made its own place almost everywhere in
India.
Today
I thought of making some yummy Rajasthani food. So here it is, one of the very
famous Rajasthani recipes that most of you might have heard about. It is called
Gatte ki Sabzi.
There
were times, when one doesn’t get a lot of fresh vegetables everywhere and all
through the year in dessert. The Rajasthani recipes are mostly made with
ingredients like wheat flour (atta), chick pea flour (besan), lentils (dals),
yogurt (dahi) etc. which are not very difficult to find in dessert like
Rajasthan.
This
is one of the recipes without which the Rajasthani
Thali is simply incomplete.
It
is a tangy and spicy curry and I can assure who loves spicy food, can’t resist
this. My entire family loves this curry. Though, I always cook a chili-free
version for my little one. She doesn’t like to eat spices.
Making
this curry is not all that complicated. Making gattas might be tricky for some
people, but it’s not rocket science. Here is a tip. If you want soft mouth
melting gattas, all you have to do is to make sure you knead dough soft, and
form cylinders from dough with light hands. Then cook these on medium high heat
until cylinders float on top; that simple.
Step by step besan ke
gatte ki sabzi recipe:
For Gatte-
- Take 1 cup chickpea flour/ besan in a mixing bowl. Add ¼ tsp turmeric powder, ½ tsp red chili powder, ½ tsp coriander powder/dhania powder, ½ tsp carom seeds/ajwain, and salt. Mix well.
- Add 2 tbsp. oil to the besan and mix.
- Slowly add dahi and mix it. Remember not to add all together as otherwise besan tends to get sticky. If required you can add few tsp of water. Knead it into dough and keep it aside for about 10 minutes.
- Now take a small portion of the dough and roll it into a cylindrical shape which should be 3-4 inch long and about ½ to ¾ inch diameter.
- take a pot and boil 4-5 cups water in it. When
the water starts boiling, add the besan rolls. The gatte should be fully merged in water.
- Once all are done turn off the heat and drain the gatte rolls out of the water. Do not throw water as we will use it for the gravy.
- Cut the gatte into ½ inch pieces and keep it aside.
For Gravy-
- Grind 1 medium sized tomato, 1 green chili and 1 inch piece of ginger to a fine paste. Pour it into a bowl and keep it aside.
- Heat oil in a pan, add asafoetida/hing and jeera. Let it splutter.
- Keep the heat to low, add turmeric powder/haldi, coriander powder/dhania, followed by tomato puree.
- Fry them till the oil starts to leave the sides of the pan. Add red chili powder and whisked dahi/yogurt to it. Keep stirring till the gravy starts boiling and separating oil.
- Add the saved water (in which gatte was boiled) to the curry. If required you can add more water to adjust the consistency of the gravy. The Gravy should not be thin, it has medium consistency.
The besan gatte sabzi/curry is ready, turn off the heat.
Gatte ki sabzi recipe
below:
Gatte
ki sabzi- a yogurt based curry with chickpea lentil dumplings
AUTHOR:
Monali
RECIPE
TYPE: Main
CUISINE:
Indian, Rajasthani
SERVES:
3
INGREDIENTS
(measuring cup used, 1 cup=237 ml)
For
Gatte-
For
gravy-
DIRECTION
For
Gatte-
For
Garvy-
TIPS
SERVING SUGGESTION
Serve
steaming hot Gatte ki Sabzi with puri or paratha. It is best served as a
combination with Dal Batti Churma.
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Hi, Thanks for the Rajasthani Gatta Curry recipe. Your recipe is exactly what I was looking for, simple yet elegant.
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