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Gatte Ki Sabji

Jan-02-2018
Abhilasha Gupta
10 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Easy
  • Basic recipe
  • Main Dish
  • Breakfast and Brunch
  • Side Dishes
  • Appetizers
  • Healthy

Ingredients Serving: 4

  1. 1 cup Gram flour
  2. turmeric powder 1 /4 tsp
  3. 1/4 tsp red chilli powder
  4. 1/4 tsp cumin seeds
  5. 1/4 tsp garam masala
  6. 1 tsp oil
  7. salt to taste
  8. 4 cups water
  9. 3 tbsp ghee
  10. 1/4 Mustard seeds
  11. 1/4 corriender powder
  12. 1/4 red chilli powder
  13. salt to taste
  14. 2 tbsp corriender leaves chopped
  15. 1 tsp kasoori methi
  16. 1/4 garam masala
  17. 1/4 turmeric powder
  18. 1 green chilli chopped
  19. 1 tsp ginger paste
  20. 1 pinch asafoetida
  21. 1/4 cumin seeds

Instructions

  1. IN A LARGE BOWL MIX 1 CUP GRAM FLOUR, 1/4 RED CHILLI POWDER, 1 /4 GARAM MASALA, SALT TO TASTE.
  2. 1/4 TURMERIC POWDER, 1/4 CUMIN SEEDS, 1 TSP OIL.
  3. ADD WATER AND KNEAD SMOOTH AND STIFF DOUGH
  4. ADD LITTLE WATER AT A TIME.
  5. MAKE LIKE POORI DOUGH.
  6. GREASE YOUR PALMS WITH OIL, DIVIDE IT INTO EQUAL PORTIONS.
  7. ROLL EACH PORTION INTO 1/2 INCH THICK AND APPROX
  8. LONG CYLINDERICAL SHAPE.
  9. BOIL 3 CUPS WATER IN A PAN WHEN IT COMES TO ROLLING BOIL, ADD CYLINDERICAL ROLLS ON IT.
  10. COOK UNTILL THEY START TO FLOAT ON THE SERFACE OF WATER FOR APPROX. TURN OFF FLAME.
  11. REMOVE CYLINDERICAL ROLLS FROM WATER AND TRANSFER TO A PLATE.
  12. LET THEM COOL FOR 5 MINUTES.
  13. KEEP REMAINING WATER FOR MAKING GRAVY.
  14. TAKE ONE CYLINDERICAL ROLL AT A TIME AND CUT IT INTO PIECES.
  15. DO THIS PROCESS FOR REMAINING ONES. GATTES ARE READY.
  16. TAKE 1 TBSP GHEE IN A NON-STICK PAN ADD CHOPPED CYLINDERICAL ROLLS AND SHALLOW FRY.
  17. FRY THEM OVER MEDIUM FLAME FOR 2 MINUTES.
  18. 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
  19. 1 TSP GREEN CHILLI AND SAUTE.
  20. 1 RED CHILLI
  21. ADD 1/4 TSP EACH TURMERIC POWDER, RED CHILLI POWDER, CORRIENDER POWDER, GARAM MASALA POWDER
  22. MIX 1 CUP CURD WITH 1 TSP GRAM FLOUR TO PREVENT IT FROM CURDLING
  23. MIX WELL.
  24. ADD BEATEN CURD IN MASALA MIXTURE.
  25. STIR CONTINUOUSLY.
  26. ADD REMAINING WATER FOR MAKING GRAVY.
  27. WHEN IT STARTS TO BOIL ADD SHALLOW FRIED GATTES.
  28. ADD SALT TO TASTE. COOK UNTILL GRAVY BECOMES MEDIUM THICK.
  29. SPRINKLE 1 TSP KASOORI METHI
  30. TURN OFF FLAME. TRANSFER TO A SERVING BOWL.
  31. GARNISH WITH FINELY CHOPPED CORIANDER LEAVES.
  32. SERVE IT WITH CHAPATI OR ANY TYPE OF INDIAN FLAT BREAD IN LUNCH OR DINNER.

Reviews (1)  

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Ruchi Gaur
Jan-08-2018
Ruchi Gaur   Jan-08-2018

It's really awesome.

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