Recipe- Easy To Make Delicious Gatte Ki Sabzi

When one mentions Rajasthan, images of deserts, camels and havelis conjure in the mind along with its specialty cuisine. Among the vegetarian dishes, Baati, Ker Sangri & Gatta are definitely some top favourites. Gatte is a term used for the chunks prepared from a dough of gram flour and spices.

Ingredients

The Gattas

Bengal gram flour (besan) – 2 cups
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Carom seeds (ajwain) – ¼ tsp
Salt – to taste
Oil – 2-3 tbsps

For Gravy:

Fresh yogurt – 1 cup, beaten
Garlic paste – ½ tsp
Red chilli powder – 1 tsp
Coriander powder – 1 tbsp
Turmeric powder – ¼ tsp
Cumin seeds – 1 tsp
Asafoetida powder – a pinch
Salt – to taste
Coriander leaves – 2-3 tbsps, chopped fine
Oil or ghee – 2 tbsps

Method

To prepare the gattas:

* Combine all the ingredients of the gattas, allowing the oil to coat the mixture evenly. Now knead into stiff dough with as little warm water as possible.

* Divide the dough into 7-8 equal portions and make into ½ inch diameter smooth rolls.

* Heat a pan with enough water to allow the rolls to boil. When the water starts boiling, add 1 tsp oil and the rolls. Cover with a lid, lower the flame and boil for 12-15 minutes, stirring occasionally and gently.

* Switch off the flame, strain the water and set aside.

* Chop the rolls into ½ inch pieces.

The gravy:

* Heat the oil or ghee in a pan, and add the cumin and asafoetida.

* Lower the flame, add the chilli powder and immediately add the garlic paste and half the beaten yogurt.

* Stir continuously so that the yogurt does not curdle. Add the coriander powder, turmeric powder and salt and cook for 7-8 minutes until the spices separate from the oil.

* Now add the gattas and cook for a few minutes.

* Mix the remaining yogurt with ½ cup of water and add to the gattas.

* Stir gently and boil for 5-7 minutes on low flame. Switch off the flame and garnish with coriander leaves.