- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Serving: 4 People
- Calories: 1310 kcal
- Carbohydrate Content: 162.4 g
- Cholesterol Content: 96 mg
- Fat Content: 55.16 g
- Fiber Content: 10.8 g
- Protein Content: 43.87 g
- Saturated Fat Content: 20.384 g
- Serving Size: 1
- Sodium Content: 5596 mg
- Sugar Content: 35.75 g
- Trans Fat Content: 0.15 g
Gatte ki Sabji
Gatte ki sabji is an authentic Rajasthani cuisine. This dish is very delicious, and you can quickly cook at home. Gatte is basically a besan dumpling prepared with besan, red chilli powder, ajwain, and oil. Then it is boiled in hot water to give it a hard texture. Afterward, these Gattas are cooked into the spicy curd gravy. This delightful recipe has a rich flavour of spices and curd, which makes you eat it more. Gatte ki sabji is best to serve in lunch or dinner with hot roti, dal or plain rice. Here is the easy and quick step by step recipe to make Rajasthani Besan ke Gatte at home.
Ingredients of Gatte ki Sabji Recipe
- For gatta:
- Bengal gram flour - 150 gm
- Salt - 1 Teaspoon
- Baking soda - ¼ Teaspoon
- Curd - 1 Cup
- Oil - 2 Tablespoons
- Coriander leaves - ½ Teaspoon
- Ajwain - ½ Teaspoon
- Red chili powder - ½ Teaspoon
- For Gravy:
- Oil - 30 gm
- Cardamom - 2
- Cinnamon - 1 inch
- Cloves - 4
- Asafetida (Hing) - ¼ Teaspoon
- Coriander powder - 2 Tablespoons
- Red chili powder - 1 Tablespoon
- Salt - 1 Teaspoon
- Turmeric powder - 1 Tablespoon
- Garam masala powder - ¼ Teaspoon
- Curd - 2 Cups
- Coriander leaves - ¼ Bunch
How to Make Gatte ki Sabji
Step 1: Sieve the besan along with salt and soda bi-carbonate.
Step 2: Lightly roast the coriander seeds and crush coarsely.
Step 3: Whisk up the curd. Add chilli powder, ajwain and crushed coriander seeds.
Step 4: Add the besan, mix well and work out to a hard dough, adding warm oil and warm water.
Step 5: Divide the dough into balls and roll out each ball into the cylindrical shape of about ½ inch diameter.
Step 6: Poach this gatte in simmering water for 15-20 minutes.
Step 7: Remove and allow it to cool. Reserve the poaching liquor. Then cut into ½ inch thick slices.
Step 1: Heat ghee or oil in a handi.
Step 2: Add bay leaves, cardamom, cinnamon and cloves, as these herbs start to crackle, add hing and chopped green chilli.
Step 3: Cook for a minute then add coriander powder, red chilli powder, turmeric powder and salt mixed to a paste with a little curd.
Step 4: Fry well, while stirring until the oil separates.
Step 5: Add the whisked curd. Mix well and simmer for 5-6 minute.
Step 6: Correct the consistency using the poaching liquor.
Step 7: Add Gatta. Simmer for another 10-15 minutes.
Step 8: Check for seasoning.
Step 9: Sprinkle with garam masala powder. Serve hot garnished with chopped coriander leaves.