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Satvik Gatte ki Subzi

Apr-22-2018
Sudha Sridhar
20 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Satvik Gatte ki Subzi RECIPE

This is a typical Rajasthani dish and since Jainism has a huge following among the Marwari and other Rajasthani communities I have not used any onion or garlic in this recipe.

Recipe Tags

  • Veg
  • Hard
  • Dinner Party
  • Rajasthan
  • Simmering
  • Boiling
  • Frying
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. Gram flour (besan) - 1 cup
  2. Red chilli powder - 2 tsp
  3. Aniseeds (saunf) - 1 tsp
  4. Cumin seeds - 1tsp
  5. Turmeric powder - 1 tsp
  6. Coriander powder - 1 tsp
  7. Asafoetida (Heeng) - a pinch
  8. Garam masala powder - 1/2 tsp
  9. Dried fenugreek leaves (Kasuri methi) - 2 tsp
  10. Tomato - 3-4 medium sized
  11. Curd - 1/4th cup
  12. Oil - 4-6 tbsp
  13. Oil for deep frying.
  14. Salt to taste
  15. Water for kneading and boiling gatta

Instructions

  1. In a bowl mix gram flour, half of the red chilli powder, aniseeds, salt and 3 tbsp of oil. Add just enough water to make a tight dough.
  2. Divide this dough equally into cylindrical rolls. Boil water in a pan and immerse the gatta in it and boil for 10-12 mins. Drain and reserve the water.
  3. In a separate pan blanch the tomatoes and puree it.
  4. Cut the gatta into 1/2" rings and deep fry till light brown.
  5. Heat 3 tbsp of oil in a wok and add cumin, turmeric powder, rest of the red chilli powder, coriander powder, heeng and garam masala. Saute for a couple of minutes. Add the tomato puree and cook till it starts to leave the sides of the pan.
  6. Add the water reserved from the boiling gatta, salt and bring to a boil.
  7. Add the fried gatta and simmer for about 10 mins.
  8. Beat the curd and mix it in. Sprinkle kasuri methi, mix and take it off fire.
  9. Serve hot with rotis.

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Milli Garg
Apr-25-2018
Milli Garg   Apr-25-2018

Yummilicious!

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