Rajasthani Gatte ki Sabzi (Without onion and garlic)
Preparation time:- 20 minutes Cooking Time:- 30 minutes
Serves:- 3-4 Level of cooking:- Moderate
Gatte ki sabji is an authentic Rajasthani cuisine recipe which is made from gram flour (Besan) dumplings flavored with dry spices. It is first steamed and then fried before finally dunked into a tomato and yogurt gravy.
Ingredients for Gatte (Dumpling)
- Gram flour (Besan)- 1 cup
- Yogurt- 2 tablespoons
- Refined oil- 1 tablespoon
- Whole coriander seeds- 1/2 teaspoon coarsely crushed
- Salt- to taste (1/2 teaspoon)
- Turmeric powder- 1/3 teaspoon
- Red chilli powder- 1/2 teaspoon
- Asafoetida (Hing)- 1/4 teaspoon
Ingredients for gravy
- Tomato- 1 big
- Green chilli- 1 or 2
- Ginger- 1″ piece
- Cumin seeds (Jeera)- 1/2 teaspoon
- Asafoetida(Hing)- 1/4 teaspoon
- Red chilli powder- 1/2 teaspoon
- Coriander powder- 1 teaspoon
- Turmeric powder- 1/2 teaspoon
- Garam masala- 1/2 teaspoon
- Green coriander leaves- 1 tablespoon chopped
- Yogurt- 1/2 cup
- Oil- for frying and cooking
- Salt- to taste
Method of making Gatte (Dumplings)
In a mixing bowl add chickpea flour (Besan), salt, crushed coriander seeds, turmeric powder, red chilli powder, asafoetida (Hing), oil and yogurt. Mix them well with your hands, then add very little water and knead it to form a stiff and sticky dough. If the dough gets sticky you can apply some oil in your hands and continue kneading until it is smooth.
Divde the dough into 3 equal portions and roll each portion between your hands into a cylindrical shape.
In a deep pot or vessel add 3-4 cups of water and bring it to a boil. When water starts to boil then drop all the three cylindrical dumplings in it and lightly cover the pot and let it boil for 5-7 minutes.
Remove the water using a strainer and do not discard the water, save it as it will used in the gravy.
Allow them to cool before cutting into thin small circles.
Fry the gatte (Dumplings)
Heat oil in a kadhai and once it is hot, reduce the heat to medium and fry the gatte until it turns golden brown.
Take out in a bowl/plate lined with paper towel.
Method of gravy
Make a paste of tomato, green chilli and ginger and keep it aside.
Heat approx 2 tablespoons of oil (same oil in which we fried the gatte) add cumin seeds and asafoetida (Hing). Let the cumin seeds crackle for some time.
Add turmeric powder, red chilli powder, coriander powder followed by tomato puree. Mix it and cook it for 5 minutes on medium heat. Fry the masala for another 3-4 minutes until it gets dry.
Once the masala is cooked properly, turn the heat to low and slowly add yogurt in 2-3 batches and keep stirring continuously.
Let it cook for 5 minutes on medium heat.
By the time take a tablepoon of gramflour(besan) in a small bowl and add little water (that was reserved after straining the dumplings) to it and make a paste. Now add this slurry to the remaining water (approx 1.5 cups) and mix it well.
Stir the masala and slowly add this water to it. Increase the heat and bring it to a boil. Add salt to taste.
Add fried gatte to the gravy and mix it. Add garam masala and chopped coriander leaves, mix it well, cover it and let it cook for 2-3 minutes.
Switch off the gas and let it remain covered for 5 minutes before serving.
Take out the gatte ki sabji in a bowl, garnish with coriander leaves and serve hot with boiled rice and roti.
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