Rajasthani Gatte ki Sabji
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 made Gatte ki sabzi and enjoyed it with rice, seasoned curd and some salad.
- Prep Time10Minutes
- Cooking Time25Minutes
How to make Garam Masala
- Onion - 2 medium, grounded
- Besan / gram flour - 1 1/2 cups
- Ginger Paste - 1 tsp
- Garlic paste - 1 tsp
- Curd / Yogurt - 1 cup
- Red chili - 2, broken
- Asafoetida / Hing - 1/2 tsp
- Cumin - 1/2 tsp
- Mustard seeds - 1/2 tsp
- Green chili - 2 slit
- Turmeric powder - 1/2 tsp
- Red chili powder - 3/4 tsp
- Coriander powder - 1 tbsp
- Garam Masala powder - 1/2 tsp
- Salt - as needed
- Oil - 4-5 tbsp
- Coriander - freshly chopped for garnish
- 1 1/2 cups of gram flour/ besan
- How to prepare Gatte : In a large mixing bowl, 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.
- Allow it to rest for 5 minutes. Meanwhile heat a wok full of water, add little salt and few drops of oil and let it come to a boil.
- Pinch a handful of dough and roll it over the counter to make a thick cylindrical ribbon.
- Once the water starts boiling, drop in the cylindrical ribbons in water and allow it to boil on a medium flame. You may see froth appearing, nothing to worry, just discard it with a spoon.
- 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.
- Place those ribbons on a chopping board and cut them into equal size pieces and collect them in a bowl.
- For the curry : Heat oil in a wok, add mustard and cumin seeds. Wait till they crackle.
- Add broken red chilies, asafoetida, ginger garlic paste and saute till golden.
- Add finely chopped or ground onions and fry till the raw smell goes away.
- Add turmeric powder, red chili powder, garam masala powder and corainder powder. Mix all together and fry till oil starts leaving the sides.
- Whisk the curd nicely and keep aside.
- As soon as the masala is done, add whisked curd and mix nicely. Add a little water to get the required consistency.
- Adjust salt and allow the curry to come to a boil.
- Transfer the gatte pieces in the curry and let it cook for 5-6 minutes on a low flame. Keep the sabzi covered.
- Once the curry is done, turn off the gas and garnish the gatte ki sabzi with finely chopped coriander.
- Serve hot with roti or rice.
My Tip: You may fry these gatte before adding into the curry or just keep it boiled. It totally depends on your 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. Gatte has a quality of soaking the curry, so keep the consistency accordingly. You can even add crushed kasuri methi on top while cooking the curry. That gives an amazing flavor and aroma as well.
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