Rajasthani food is known for its richness not only in the country but in the entire world. Among all the gems that Rajasthani cuisine gave us, gatte ki sabji which has so many admirers. It is a vegetarian dish that doesn’t require any vegetables but besan as the main ingredient. This is because it is said to have originated from places where green vegetables were hardly cultivated. We can simply say that the scarcity of green vegetables gave birth to this amazingly delicious dish.
Also Read: 5 Classic Rajasthani Delicacies You Must Try
This dish is delicious and could be served at any time of the day. Since it is said to be the signature dish of Rajasthan, it is often served with dal, baati, and churma. As per some studies, gatte ki sabji helps in keeping the body warm and refreshing during the rainy days as well as the winter season. Talking about the taste, gatte ki sabji tastes like heaven. Gatte ki sabji is a traditional Rajasthani dish made up of besan dumplings steamed and cooked in gravy made up of curd. It goes well with chapati as well as rice.
Those who love Rajasthani food cannot disagree that gatte ki sabzi is a gem. Some may think that cooking it might be a lengthier process but no, we have an easy recipe of gatte ki sabzi for you. Try this and let us know if you liked it.
Ingredients
For gatta dough
- 1¼ cups besan
- ¼ tsp ajwain
- ¼ tsp turmeric powder
- ¼ tsp red chili powder
- Salt to taste
- ½ tsp cumin powder
- 4 tsp oil
- 2 tbsp curd
- Pinch of baking soda
For boiling gatta
- 3 cup water
- Pinch of salt
- ½ tsp oil
- Prepared gatta from the dough
For gatte ki sabji
- 3 tbsp ghee
- 1 tsp cumin seeds
- ¼ tsp hing
- 2 dried red chilies
- 1 large onion (chopped)
- ½ tsp garlic paste
- ½ tsp ginger paste
- 1 tsp green chili paste
- 1 cup tomato puree
- 1 cup curd
- ¼ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt to taste
- ¼ tsp kasuri methi
- ½ tsp garam masala powder
- Some coriander leaves (chopped)
Method
- Take besan in a bowl and add ajwain, turmeric powder, red chili powder, salt, cumin powder, baking soda, curd, oil, and water.
- Knead it into the semi-soft dough and cover it up with a damp muslin cloth. Set it aside for 5 minutes.
- Now, apply some oil to the surface and knead the dough again for 5 minutes.
- Divide it into equal portions and shape each one of it into an oblong shape.
- When done, boil water in a deep pan. Add salt and oil along with the shaped dough portions, and boil them for 10 minutes.
- Drain onto a plate and pour cooking liquor over it.
- Now, cut the cooked dough portions into ½ inch disc. Set aside.
- Meanwhile, heat ghee in a kadhai. Add cumin seeds, hing, and dried red chilies, and sauté for a few seconds.
- Add onion, mix and sauté until they turn golden brown. Now add garlic, ginger, and green chili paste and stir well.
- Add tomato puree and let it cook for 5 minutes.
- Take a cup of curd and add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
- Add curd mixture and cook till the ghee separates.
- Now, add the cooked gatte. Also, add a cup of water and mix well.
- Cover and cook further for 5 minutes so that gatta absorbs the gravy.
- Add garam masala and kasuri methi. Mix well.
- Garnish with coriander leaves.
- You can serve it hot with roti or rice.
Some Tips to be followed
- You can add oil, curd, and a pinch of soda mixture to make a soft gatta.
- It is advisable to knead the gatta dough for 4 minutes to make them softer.
- Ensure keeping cooked gatta with water to prevent it from drying.
- Try mixing the masala with curd as it gives a better flavour.
Enjoy!