Gatte ki Sabji is a traditional Rajasthani dish. A meal in most parts of Rajasthan cannot be complete without this recipe. This is because the dish complements almost anything else you have at hand. Making this recipe is very easy and it does not involve too much work. I am anyway a big fan of traditional recipes and always keep trying one or the other recipes of each region in India.
Gatte ki Sabji involves cooking gram flour dumplings in an onion, and tomato gravy. The addition of yogurt enhances the taste of the gravy. The gatte then simmers in the gravy, making them soft and tasty. This recipe is an ideal accompaniment for any Indian Flatbread like naan, kulcha, paratha or and rice ideally matar pulao.
Gatte ki Sabji - Use of Gram Flour and Spices
One of the distinguishing features of Rajasthani cuisine is the use of dry spices, that flavor enhance the flavour of dishes. Asafoetida and red chilies are two of the most common ingredients that contribute to the food's strong and pungent flavor.
The cuisine of Rajasthan, reflects the climate and topography, scarcity of water, and paucity of vegetables. Rajasthan's climatic conditions have actually given rise to some of the region's distinctive dishes. Due to the topograpy, Gram Flour is a major ingredient in a variety of recipes in Rajasthani cuisine. Besan ka patod, Besan ka chilla are some other famous Rajasthani recipes made with gram flour.
Gatte ki sabji variations include a gravy free of onion and garlic. Govind Gatte is another name for this recipe variation. This variation has a rich stuffing of paneer and dry fruits. This version is typically served only on special occasions.
Gatte ki Sabji
Ingredients
- For Gatte
- 200 gms Gram Flour (besan)
- 1/4 tsp Asafoetida (hing)
- 1/2 tsp Carrom seeds
- 1/2 tsp Red chilli powder
- 1/2 tsp Turmeric powder
- 1 tsp Salt
- 3 tbsp Oil
- 2 tbsp Curd
- 4 tbsp Water ( or as required)
- 1/8 tsp Baking Soda ( or a pinch)
- 1 ltr Water ( for boiling)
- For Gravy
- 1/2 cup Onion paste
- 1/2 tbsp Garlic paste
- 1/2 tsp Ginger Paste
- 1/2 cup Tomato paste
- 1/4 cup Curd
- 1 tsp Red chilli powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Coriander powder
- 1 tsp Salt
- 1/2 tsp Asafoetida
- 3 tbsp Oil
- 1/2 tsp Garam Masala
Instructions
- First Let us make the Gatte. For this in a bowl Take Besan (Gram Flour).
- Add Red chilli powder, carom seeds, turmeric powder, baking soda. Mix all these well so that they combine evenly.
- Add some oil and gently rub it to form a coarse mixture.
- Now, add 2 tablespoon of curd. Slowly add water and knead the dough. Dough should be semi soft.
- Divide the dough into 4 equal parts and roll them into an oblong shape, ensuring thickness is same for all the parts.
- Take a deep pan and boil water in it.
- When the water begins to bubble, add the oblong shaped dough into it.
- Let the dough cook for 10-15 minutes or till water reduces to half.
- Gatte are considered to be well cooked when they float on top, and bubbles appear on them .
- Switch off the flame and remove them with a slotted spoon to drain the extra water.
- Allow them to cool and chop them into pieces of equal lengths. Keep the water for later use.
- Take a pan, add some oil. Add some asafoetida.
- Add onion, ginger, and garlic paste to it and saute it on medium flame till they turn golden brown. This might take 3-4 minutes.
- Next, add all dry spices like red chili powder, turmeric powder, and coriander powder. Cook them for another 1 minute.
- Now, add tomato paste and salt. Mix well and cover it with a lid and cook.
- Let it cook for a while, till the mixture releases oil. This will take another 5-7 minutes.
- When a layer of oil separates, switch off the flame.
- Now add whisked curd to it. Mix everything well and combine it all well.
- Switch on the flame and let the gravy cook for 2-3 minutes.
- Add the chopped gatte now, and also add the left over water in which gatte were cooked.
- Let the gatte cook in the gravy for 5-7 minutes. This will help the gatte absorb the gatte.
- The Gravy also becomes thick now.
- Add Garam Masala and chopped coriander leaves . And serve it with choice of bread.
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