ABOUT Gatte Ki Sabji RECIPE

Gatte ki sabji an authentic dish from Rajasthan cuisine is a delicious curry prepared with gram flour as base ingredients. Gatte means cooked gram flour dumplings, which are added to the spicy curd gravy to make this irresistible curry. It tastes best when served with roti or any delicious Indian flat bread., dal and plane rice in lunch or dinner.

Ingredients Serving: 4

1 cup Gram flour
Turmeric powder 1 /4 tsp
1/4 tsp red chilli powder
1/4 tsp cumin seeds
1/4 tsp garam masala
1 tsp oil
Salt to taste
4 cups water
3 tbsp ghee
1/4 Mustard seeds
1/4 corriender powder
1/4 red chilli powder
Salt to taste
2 tbsp corriender leaves chopped
1 tsp kasoori methi
1/4 garam masala
1/4 turmeric powder
1 green chilli chopped
1 tsp ginger paste
1 pinch asafoetida
1/4 cumin seeds

Instructions

IN A LARGE BOWL MIX 1 CUP GRAM FLOUR, 1/4 RED CHILLI POWDER, 1 /4 GARAM MASALA, SALT TO TASTE.
1/4 TURMERIC POWDER, 1/4 CUMIN SEEDS, 1 TSP OIL.
ADD WATER AND KNEAD SMOOTH AND STIFF DOUGH
ADD LITTLE WATER AT A TIME.
MAKE LIKE POORI DOUGH.
GREASE YOUR PALMS WITH OIL, DIVIDE IT INTO EQUAL PORTIONS.
ROLL EACH PORTION INTO 1/2 INCH THICK AND APPROX
LONG CYLINDERICAL SHAPE.
BOIL 3 CUPS WATER IN A PAN WHEN IT COMES TO ROLLING BOIL, ADD CYLINDERICAL ROLLS ON IT.
COOK UNTILL THEY START TO FLOAT ON THE SERFACE OF WATER FOR APPROX. TURN OFF FLAME.
REMOVE CYLINDERICAL ROLLS FROM WATER AND TRANSFER TO A PLATE.
LET THEM COOL FOR 5 MINUTES.
KEEP REMAINING WATER FOR MAKING GRAVY.
TAKE ONE CYLINDERICAL ROLL AT A TIME AND CUT IT INTO PIECES.
DO THIS PROCESS FOR REMAINING ONES. GATTES ARE READY.
TAKE 1 TBSP GHEE IN A NON-STICK PAN ADD CHOPPED CYLINDERICAL ROLLS AND SHALLOW FRY.
FRY THEM OVER MEDIUM FLAME FOR 2 MINUTES.
HEAT 2 TBSP GHEE IN A PAN ADD 1/4 TSP MUSTARD SEEDS, 1/4 TSP CUMIN SEEDS, A PINCH ASAFOETIDA, 1 TSP GINGER PASTE
1 TSP GREEN CHILLI AND SAUTE.
1 RED CHILLI
ADD 1/4 TSP EACH TURMERIC POWDER, RED CHILLI POWDER, CORRIENDER POWDER, GARAM MASALA POWDER
MIX 1 CUP CURD WITH 1 TSP GRAM FLOUR TO PREVENT IT FROM CURDLING
MIX WELL.
ADD BEATEN CURD IN MASALA MIXTURE.
STIR CONTINUOUSLY.
ADD REMAINING WATER FOR MAKING GRAVY.
WHEN IT STARTS TO BOIL ADD SHALLOW FRIED GATTES.
ADD SALT TO TASTE. COOK UNTILL GRAVY BECOMES MEDIUM THICK.
SPRINKLE 1 TSP KASOORI METHI
TURN OFF FLAME. TRANSFER TO A SERVING BOWL.
GARNISH WITH FINELY CHOPPED CORIANDER LEAVES.
SERVE IT WITH CHAPATI OR ANY TYPE OF INDIAN FLAT BREAD IN LUNCH OR DINNER.

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