Gatte ki sabzi is a Rajasthani special curry which has besan as its main ingredient. This sabzi is commonly prepared in most households as a part of their daily meals. The besan is made into spicy dumplings and is deep-fried. This is then added to a delicious and zesty curd-based gravy. This twosome of the fried gatte with the dahi curry makes this dish irresistible.
The gatte can be prepared in advance and frozen for future use. Hence, you just need to make the curry and add the frozen gatte to it. However, when made fresh, it has a unique vibrancy to it.
If you are on a strict diet and do not want to fry the gatte, you can also boil them and use it.
The dahi gatte ki sabzi is an authentic dish of Rajasthan and is traditionally prepared as a side for roti. You can also eat it with rice if you are comfortable with the combination.
The besan gatte ki sabzi is easy and quick to prepare at home. It is not too complicated and hence does not involve too much technique in preparing this dish. So, here is a quick and easy recipe you can follow to make the gatte ki sabzi at home.
Watch the video and also follow the detailed step-by-step procedure containing images.
If you are keen on preparing other authentic Rajasthani dishes, here are a few recipes.
Dal Baati, Churma, Masala Baati, Rajasthani Sattu.
Click On! And Enjoy.
GATTE KI SABZI VIDEO RECIPE
Recipe By: Meena Bhandari
Recipe Type: Side dish
Serves: 2-3
-
Besan - 1 cup
Water - 2¼th cups
Salt to taste
Red chilli powder - 3 tsp
Oil - 5 tbsp + for frying
Onion - 1
Garlic (peeled) - 4 cloves
Curd - 1 cup
Dhaniya powder - 4 tsp
Turmeric powder - ½ tsp
Hing - a pinch
-
1. Add besan in a mixing bowl.
2. Add a teaspoon of each, salt and red chilli powder.
3. Add 3 tablespoons of oil and mix well with your hand.
4. Add water little by little (approximately ¼th cup) and knead it into a tight dough.
5. Divide it into equal portions and roll them into long and thin cylindrical shapes.
6. Cut them into half-inch pieces.
7. Heat oil in a pan for frying.
8. Add the gatte in batches and fry them until they turn light brown.
9. Remove them onto a plate and keep it aside.
10. Take an onion and cut the top and bottom portions.
11. Peel the skin off and remove the top layer if it is too hard.
12. Cut it into half and further cut it into long strips.
13. Separate the layers and cut them further into medium-sized pieces.
14. Transfer into a mixer jar.
15. Add garlic cloves.
16. Grind it into a smooth paste and keep it aside.
17. Take a cup of curd.
18. Add dhaniya powder and red chilli powder.
19. Add turmeric powder and salt.
20. Mix well and keep it aside.
21. Add 2 tablespoons of oil in a heated pan.
22. Add a pinch of hing.
23. Add the ground onion paste.
24. Sauté for 1-2 minutes until the raw smell goes away.
25. Add the curd mixture.
26. Allow it to cook for 2-3 minutes until the oil separates.
27. Add 2 cups of water and mix well.
28. Cover it with a lid and allow it to cook for 3-4 minutes.
29. Remove the lid and add the fried gatte.
30. Cover it again with the lid and allow it to cook for 2 minutes.
31. Once done, transfer into a bowl and serve hot.
- 1. The oil is added to the dough to make the gatte soft.
- 2. The thickness of the cylindrical shapes is roughly about an inch.
- 3. Once it has cooled down, the fried gatte can be stored in a freezer and preserved for almost a week or two.
- 4. The water can be added according to how thick you want the gravy to be.
- Serving Size - 1 cup
- Calories - 90 cal
- Fat - 4 g
- Protein - 4 g
- Carbohydrates - 9 g
- Dietary fibre - 2 g
STEP BY STEP - HOW TO MAKE GATTE KI SABZI
1. Add besan in a mixing bowl.
2. Add a teaspoon of each, salt and red chilli powder.
3. Add 3 tablespoons of oil and mix well with your hand.
4. Add water little by little (approximately ¼th cup) and knead it into a tight dough.
5. Divide it into equal portions and roll them into long and thin cylindrical shapes.
6. Cut them into half-inch pieces.
7. Heat oil in a pan for frying.
8. Add the gatte in batches and fry them until they turn light brown.
9. Remove them onto a plate and keep it aside.
10. Take an onion and cut the top and bottom portions.
11. Peel the skin off and remove the top layer if it is too hard.
12. Cut it into half and further cut it into long strips.
13. Separate the layers and cut them further into medium-sized pieces.
14. Transfer into a mixer jar.
15. Add garlic cloves.
16. Grind it into a smooth paste and keep it aside.
17. Take a cup of curd.
18. Add dhaniya powder and red chilli powder.
19. Add turmeric powder and salt.
20. Mix well and keep it aside.
21. Add 2 tablespoons of oil in a heated pan.
22. Add a pinch of hing.
23. Add the ground onion paste.
24. Sauté for 1-2 minutes until the raw smell goes away.
25. Add the curd mixture.
26. Allow it to cook for 2-3 minutes until the oil separates.
27. Add 2 cups of water and mix well.
28. Cover it with a lid and allow it to cook for 3-4 minutes.
29. Remove the lid and add the fried gatte.
30. Cover it again with the lid and allow it to cook for 2 minutes.
31. Once done, transfer into a bowl and serve hot.
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