Rajasthani shahi gatte ki sabji | How to make Rajasthani shahi gatte ki sabji

By Aachal Jadeja  |  15th Mar 2019  |  
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  • Photo of Rajasthani shahi  gatte ki sabji by Aachal Jadeja at BetterButter
Rajasthani shahi gatte ki sabjiby Aachal Jadeja
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    2

    People

4

0

About Rajasthani shahi gatte ki sabji Recipe

Gatte ki sabji is an authentic dish from rajasthani cuusine is a delicious curry prepared with gram flour ad base ingredient.

Rajasthani shahi gatte ki sabji

Ingredients to make Rajasthani shahi gatte ki sabji

  • For Dumplings
  • 3/4 cup gram flour
  • 1/4 tsp turmeric powder
  • 1/4;spoon red chilli powder
  • 1;/4 tsp cumin seeds
  • salt as required
  • 2 spoon curd
  • 1 tsp oil
  • For gravy
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • Pinch of asafotieda
  • 1/4 cup curd
  • 1spoon red chilly powder
  • 1/4 spoon turmeric powder
  • ginger-garlic paste 1 spoon
  • 1 chopped onion
  • bay leaf 1
  • cloves 2
  • curry leaves 7-8
  • water as required

How to make Rajasthani shahi gatte ki sabji

  1. Mix gram flour,turmeric powder,1/4 red chilli powder,1/4 tsp cumin seeds,1tsp oil,and salt,1/4 tsp carrom seeds ,gradually add curd and knead smooth and stiff dough.
  2. Dough
  3. Grease your palm with oil,divided it into 7-8 equal portions and roll each portion into 1/2 inch thick and approx 4-5 inches long cylinderical shape.
  4. Like that
  5. Make it
  6. Boil 3 cup water in a pan over medium flam,when it comes to rolling boil ,add cylindrical rolls in it.
  7. For making gravy: Add oil in a pan,add mudarde steeds,cumins seeds, asafotieda,neem leave,add ginger-garlic paste, add chopped onion and saute untill it turns translucent.
  8. Add coriander powder,red chilly powder,turmeric powder and mix well.add beaten curd.mix well.and cook the mixture until oil comes on the surface for 2 minutes.
  9. Add some water and boil it. When it starts to boil ,reduces flame to low and add shallow fried gattes.cook untill gravy becomes medium thick for 5 minutes.stir gently in between to prevent sticking.
  10. Turn off flame garnish with finally chopped coriander leaves.
  11. Serve it

My Tip:

Serve with baati

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