GATTA SABJI

Gatte ki sabzi, an authentic dish from Rajasthani cuisine is a delicious curry prepared with gram flour as base ingredient. Gatte / cooked gram flour dumplings, which are added to the spicy curd gravy to make this irresistible curry. This famous Rajasthani Speciality vegetable, one can serve with Roti, Puris or Steamed Rice. I am sure none can say NO to this tangy , spicy and delicious vegetable ๐Ÿ™‚ This vegetable also taste awesome with BAATI

Well I don’t think anyone needs more introduction for this tasty vegetable.

I am posting this recipe for PARYUSHAN special so made few changes according to the festival. Here I have not used Fresh Coriander or curry leaves. I used Dried Curry leaves and Kasuri Methi . One can add as per taste..

Important Note:

  1. Don’t use very sour curd as after cooking it will be very sour gravy and i feel , we love tangy taste not very sour .
  2. Always add some oil while making Gattas, else it will not turn soft.
  3. One can also fry Gattas in stead of boiling.

INGREDIENTS:
For the gattas

  • 2 cup besan
  • 1 tsp chilli powder
  • 1 tsp fennel seeds (saunf)
  • 1/2 tsp carom seeds (ajwain)
  • 1 tsp Cumin
  • 2 tsp Dry Fenugreek Leaves
  • 2 tbsp curd
  • 2 tbsp oil
  • salt to taste
  • 1/2 tsp Asafoedita

For the Gravy

  • 2 cups curd , beaten
  • 1 tsp besan
  • 4 to 6 curry leaves
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp fennel seeds
  • 1/4 tsp asafoetida
  • 1 cardamom
  • 1/2 tsp turmeric powder
  • 2 tsp chilli powder
  • 2 tsp coriander cumin powder
  • 1 tsp kasuri methi
  • 2 Red Dry Chillies
  • 2 tsp Ghee
  • tsp Oil
  • salt to taste

METHOD
For the gattas

Combine all the ingredients for the gattas. Knead into a firm dough using 1 to 2 tablespoons of water or as much needed.
Divide the mixture into equal portions and shape each portion in thin long cylindrical roll.
Boil plenty of water in a pan then only add rolls. Add 1 tsp oil in water and cook the gattas in boiling water for 7 to 8 minutes till they float on top. Drain and keep aside. Keep this drained water aside
Cut the gattas into pieces. Keep aside.

 



For the Gravy

Beat curd and salt .. keep aside.
Heat the Ghee and Oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida and red dry chillies. When the seeds crackle, add the turmeric powder, chilli powder, and add 1.5 cup of water.

 

Once it starts boiling.Add the beaten curd . One add 1 cup of water and salt and bring to a boil while stirring continuously, so that the gravy does not split. Add crushed Kasuri Methi. Simmer for about few minutes and add the prepared gattas to the Gravy and boil for a minute or two..

 



Serve hot.

Hope you all will enjoy.

Happy Cooking ๐Ÿ™‚ ๐Ÿ™‚

Advertisements

49 thoughts on “GATTA SABJI

  1. One more authentic recipe from you Ruchi! Loved the spices and flavors. After joining this blogging world. I have been introduced to many cuisines and recipes. I am so glad to be part of this. Thank you for the recipe.

    Liked by 1 person

  2. poonampagar

    Gatte ki sabji looks absolutely delish and irresistible Ruchi ! Perfect blend of flavors. Bookmarking the recipe. Will give it a try soon Thanks for yet another traditional delicacy.

    Liked by 1 person

  3. Nisha Ramesh

    Never had the chance of eating this delicacy. Gatta and the gravy complement each other really well. Simple and a flavourful profile. Have already bookmarked this to try it out.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.