Rajasthan, a state in India, has its own specialties when it comes to delicacies. Gatte ki sabji is one of that delicacy prepared using simple ingredients however has amazing taste. Though it is specialty of Rajasthan,its famous all over India. Other parts of India have their own variation of besan curry similar to to gatte ki sabji and I have shared couple of recipes of the same. It seem Rajasthani marriage celebrations are incomplete without this dish. The main ingredient of the recipe is besan (gram flour) which is used to prepare Gatte. The curry is based out of tomato, curd and mix of spices. In this recipe, I have also added fresh fenugreek (methi) leaves which make Gatte’s more delicious. Making dough for Gatte is little tricky and it should be of wheat flour chapati’s consistency. The delicious curry goes very well with Roti, Rice, Naan and Paratha.
Ingredients
For Making Gatte
- 1 cup Gram flour( besan)
- 2 tsp Crushed coriander seeds
- 1/8 tsp Baking soda
- 1/4 tsp Turmeric powder
- 1/4 tsp Asafoetida (hing)
- 1/2 tsp Cumin Seeds
- 1/4 tsp Carom seeds (ajwain)
- 1/2 tsp Crushed fennel seeds
- 1/2 tsp Red chili powder
- 2 tbsp Fine chopped fresh methi( fenugeek) leaves
- 1/2 tsp Salt
- 2 tbsp Oil + some for roasting gatta
- 2 tbsp Curd
- 1 tbsp Water more if needed
For Curry
- 5 tbsp Oil
- 1/4 tsp Fennel seeds
- 1/2 tsp Cumin Seeds
- 1 bay leave
- 2 Whole red chilis
- 1/2'' Cinnamon Stick
- 2-3 Cloves
- 1/2 cup Onion fine chopped
- Salt to taste
- 5 medium Tomatoes puree
- 2 tbsp Beetroot chopped
- 2 tsp Ginger paste
- 1 tsp Garlic paste
- 1 tsp Coriander & cumin powder each
- 1/2 tsp Red chili powder or as per your taste
- 1/2 tsp Turmeric powder
- 3/4 cup Beaten curd
- 3 tsp Crushed kasoori methi
- 1/2 tsp Garam masala powder
- Some fresh coriander leaves for garnishing
Instructions
- In a mixing bowl, add gram flour, turmeric powder, crushed coriander seeds, hing, oil, fennel seeds, cumin seeds, carom seeds, salt, chili powder, fresh methi ( fenugreek) leaves, baking soda and curd.
- Mix all ingredients very nicely, now add 1 tbsp water, add more if needed and make a semi soft dough. You may have to use oil to grease your plam while making the dough. Cover the dough and keep aside for 5 minutes.
- Boil 3 cups of water in a pot at medium to high heat. Divide the dough into 3 to 4 part and give each part a cylindrical shape.
- Place rolled gatte in the boiling water. (Do not drop the gatte roll until water is boiling).
- Cover it and let it cook for about 6-7 minutes and not more than that. Turn off the heat.
- Immediately, take out boiled gatte from boiling water using a tong and keep it on a plate or a board. Let it cool down a bit. Preserve the water in which it was boiled, we will use it later for curry.
- Gatte should not be over cook other wise it will become hard. The consistency should be soft and spongy.
- Grease your knife with oil and cut into small pieces.
- Heat a nonstick pan at medium heat and sprinkle some oil in it. Add cut gatte rolls and roast it from all side until it gets golden color. Once its done, turn off the heat.
- Meanwhile start preparing for curry. Grind tomatoes along with beetroot to make a puree. Keep it aside.
- Heat oil in kadhai or deep pan at medium heat. Once its hot, add cumin seeds, fennel seeds and bay leaves. Once cumin seeds, fennel seeds and bay leaves gets brown in color, add whole chili, cinnamon stick and cloves and saute it for few sec. Add onion, ginger-garlic and little salt. Saute the onion till gets golden in color. Add tomato puree from previous step in it..
- Saute it for 2-3 minutes. Add turmeric powder, chili powder, coriander and cumin powder and kasoori methi. Saute it for 1-2 minutes at medium heat.
- Add curd in to it and stir continuously until it start boiling.
- Cook the masala mix for one minute and stirring it continuously.
- Once masala gets fried nicely, add 3 cups of water which we preserved earlier. Stir and boil it on medium to high heat. Once curry come to boil, add fried gatte in to curry.
- Cover it and cook the curry for 2-3 minutes. Turn off the heat and let it be covered for 10-15 minutes before serving.
- Delicious tasty gatte ki sabji is ready.
- Garnish with coriander leaves and some curd and serve.
- Gatte ki sabji goes very well with rice, roti or paratha.
Recipe Notes
- Gatte dough consistency should be not very loose and not very hard. It should be of chapatti dough consistency.
- If gatte dough is loose it might break during boiling, and if it's too hard, the gatte would become hard.
- The boiling time of gatte roll would depend on the size of the dough cylinder to adjust the time accordingly.
- In case the dough becomes loose, add little more gram flour to it to bring to correct consistency.
Share this Recipe