Tuesday, June 30, 2020

RAJASTHANI GATTE KI SABZI / GRAM FLOUR DUMPLING CURRY


This is a Traditional curry from the state of Rajasthan.  Gatte or gram flour roundels are steamed,  fried and added to a spicy yogurt based gravy. I would recommend using mustard oil which makes it more tastier. The other option is ghee / clarified butter. This spicy, tangy and mouth watering dish is surely going to win your hearts. You can relish it with rotis, rice or pulao.


Ingredients for the Gravy:
Onion .......... 1 medium
Green chillies ... 1 or 2
Asafoetida ....... 1/8 tsp
Cumin seeds .... 1/2 tsp
Dry red chillies .. 2
Turmeric powder .. 1/4 tsp
Cumin powder .... 1/2 tsp
Kasoori methi ... 1 tsp
Coriander powder .. 1/2 tsp
Salt .................... to taste
Yogurt ............. 1/2 cup or more (as you like)
Mustard oil or ghee ... 3 tbsps

Ingredients for Gattas:
Gram flour / besan ..... 1 and 1/2 cups or 2 cups
Yogurt ................... 2 tbsps
Ajwain / carom seeds .... 1/2 tsp (you may also add crushed saunf instead or both)
Turmeric powder ........ 1/4 tsp
Red chilli powder ....... 1/4 tsp
Asafoetida .... 1 pinch
Cumin powder ............ 1/4 tsp
Oil for moin ................ 1 tbsp (added while kneading)
Salt ........................... as needed
Oil ..................... to fry


Method:


Add all the ingredients in the list 2 for making the gattas (except the oil for frying)






Knead them together. You may not require any water as the curd is enough for binding. If needed a spoonful very carefully and make a dough.







Divide the dough and roll into cylindrical shapes about 3/4 th inch thickness.






Boil the rolls in a wide pan for 5-7 minutes.







Remove them from water and let them cool.







Slice the gattas.







Heat oil in a pan and fry them. Remove and set aside.






Now take a deep pan and heat the mustard oil or ghee. When it is hot add the asafoetida, cumin seeds and red chillies.







When they crackle add the  kasoori methi and green chillies,







Tip in the finely chopped onion and saute until translucent.







Now add the boiled gattas and saute a bit.








Next add the salt and the mentioned spice powders and mix gently.








Add 2 cups of water or as much as you need the consistency of the gravy.. (Use the water left from boiling the gattas)
Simmer for 5-7 minutes or until the gattas are cooked (depending on the thickness of the gattas)




Check by inserting the tip of a knife.







Finally stir in the whisked yogurt and keep stirring gently to avoid curdling.






Just simmer a little and garnish with coriander leaves.







Serve with rotis , rice or pulao



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7 comments:

  1. Gatte ki sabzi is my favorite from the rajasthani cuisine. I never used onions in the gravy I am sure it will taste awesome. Next time.

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    Replies
    1. Same here Archana. Next time try adding some.It will taste great with onions.

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  2. I absolutely adore Gatte ki Sabzi, and yours looks so delicious! Love this with some hot rotis. :)

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  3. This looks so delicious with such a good blend of spices and herbs. You always manage to find such unusual traditional recipes. Thanks for sharing this.

    ReplyDelete
  4. Gatte ki sabji looks so delicious, ideal to pair with some rotis. Loved your version.

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