Rajasthani Dish: Gatte Ki Sabzi

Rajasthani cuisine is famous for a variety of mouth watering dishes. The foods made in Rajasthani cuisine are mostly vegetarian and the spice content is quite high, but the food is delicious. The ghee used for cooking the rajasthani style sabzis can be difficult to digest at times. Rajasthani cuisine makes a good use of butter, butter-milk and curd to minimise the amount of water while cooking the food. Dal bati churma, gatte ki sabzi, mawa kachori, ghewar are few scrumptious dishes that are very famous in Rajasthan.

Out of all the Rajasthani dishes, gatte ki sabzi is the most popular one. Gatte ki sabzi is made of bengal gram flour (besan). Spices and curd are mixed with bengal gram flour to make delectable gatte ki sabzi. The dish is used as a main course and it can be teamed up with steamed rice and chappatis.

Gatte Ki Sabzi

Serve: 4
Preparation time: 20 minutes
Cooking time: 25 minutes

Ingredients

For gatta

• Bengal gram flour: ¾ cup
• Chilli powder: 1tsp
• Fennel seeds: 1tsp
• Carom seeds (ajwain): 1/8 tsp
• Curd: 1tbsp
• Oil: 2tbsp

For curry

• Bengal gram flour: 1tbsp
• Curd: 2 cups (beaten)
• Cumin seeds: 1tsp
• Turmeric powder: 1/4 tsp
• Coriander powder: 2tsp
• Mustard seeds: 1/2 tsp
• Asafeotida: 1/4 tsp
• Cinnamon: 1 inch
• Cardamom: 1
• Curry leaves: 4-6
• Bay leaf: 1
• Cloves: 1
• Oil: 4tsp
• Salt: to taste
• Chopped coriander leaves: 1tsp (for garnishing)

Procedure

To make gatta-

• In a bowl mix bengal gram flour, chilli powder, salt, fennel seeds, carom seeds, curds and oil. Knead into a firm dough using 1-2 tbsp of water.
• Now, roll small portions of the dough on a roller board with your palms into long strips. Keep the thin strips on a plate.
• In a pan, boil plenty of water. When the water starts boiling, add the dough strips and cook for 10-15 minutes on a medium flame. Now, strain the strips using a stainer and keep in a plate. cut into small cubes and keep it aside.

To make curry-

• Mix beaten curd, bengal gram flour, curry leaves with half cup of water. Stir well so that no lumps remain. Keep the curd mixture aside.
• Heat oil in a pan. Add cumin seeds, mustard seeds, fennel seeds, asafeotida, bay leaf, cloves, cinnamon and cardamon and cook for 2 minutes.
• When they start to crackle, add turmeric powder, coriander powder and chilli powder and saute it for about a minute.
• Immediately pour the curd mixture with 1 cup of water into the pan and stir continuously for around 3-4 minutes.
• When the curry starts boiling, add salt to the curry and simmer it for about 10 more minutes.
• Now add already prepared Gatta cubes and simmer it for next 2-3 minutes.

Pour the gatta in a serving bowl and garnish with coriander leaves. Serve gatte ki sabzi hot.