Methi Gatte Ki Sabzi Recipe: How To Prepare Rajasthani Dana Methi And Gatte Ki Sabzi

By: Ajitha Ghorpade

Methi gatte ki sabzi is a traditional North Indian dish, which hails from the state of Rajasthan. It is served as a side dish usually with rotis and rice and as a main course for lunch or dinner. There are many variations to this dish, especially in the Northern part of India. In this recipe, we boil the gatte instead of frying without adding any vegetables to the gravy.

It is an easy dish to make if a little amount of patience is acquired. The dish comes together only when the gatte and gravy are mixed well under the same lid. It is usually made with methi and besan as the main ingredients. The dough of besan is equally divided and made into cylindrical gattes. These gattes can either be boiled or fried according to the diet plans one has.

The soft gattes along with the silky gravy makes for a scrumptious spicy dish and tastes best when hot.

So, if you would like to savour this dish, watch the video below and follow the step-by-step procedure having images.

METHI GATTE KI SABZI VIDEO RECIPE

methi gatte ki sabzi
METHI GATTE KI SABZI RECIPE | METHI GATTA CURRY | HOMEMADE METHI KI SABZI | RAJASTHANI DANA METHI AND GATTE KI SABJI RECIPE
Methi Gatte Ki Sabzi Recipe | Methi Gatta Curry | Homemade Methi Ki Sabzi | Rajasthani Dana Methi And Gatte Ki Sabji Recipe
Prep Time
15 Mins
Cook Time
30M
Total Time
45 Mins

Recipe By: Meena Bhandari

Recipe Type: Side dish

Serves: 2

Ingredients
  • Methi - 4 tbsp

    Besan - 1 cup

    Water - 5 cups

    Salt - 2 tsp

    Red chilli powder - 2 tsp

    Oil - 5 tbsp

    Hing - ¼th tsp

    Jeera - 1 tsp

    Turmeric powder - ¼th tsp

    Amchur powder - 1 tsp

Red Rice Kanda Poha
How to Prepare
  • 1. Add methi in a bowl.

    2. Add half a cup of water and allow it to soak for 1-2 hours, until the seeds get swollen.

    3. Add besan in a mixing bowl.

    4. Add a teaspoon of salt and a teaspoon of red chilli powder.

    5. Add 3 tbsp of oil and mix well.

    6. Add water little by little (approximately a quarter cup) and knead it into a tight and tough dough.

    7. Divide the dough into equal portions and roll them into long cylindrical shapes between your palms.

    8. Add 4 cups of water in a pan.

    9. Boil the water for 2 minutes on high flame.

    10. Add the cylindrical-shaped dough in boiling water.

    11. Cover it with a lid and allow it to cook for 10 minutes on high flame.

    12. Take out the boiled gatte onto a plate and allow it to cool for 10 minutes.

    13. Pour the remaining water (stock) in a bowl and keep it aside for later use.

    14.Now, cut the gatte into half-inch pieces and keep it aside.

    15. Drain the soaked methi.

    16. Now, add 2 tablespoons of oil and hing in a heated pan.

    17. Add jeera and allow it to splutter until it turns brown.

    18. Add the soaked methi.

    19. Add a teaspoon of both, salt and red chilli powder.

    20. Add turmeric powder and mix well.

    21. Add the retained water and let it heat up for a minute.

    22. Add the cut gatte and mix well.

    23. Cover it with a lid and allow it to cook for 2-3 minutes, until the water reduces to a semi-gravy consistency.

    24. Remove the lid and stir well.

    25. Transfer it into a bowl and serve the hot dish.

Instructions
  • 1. Adding vegetables to the dish is optional.
  • 2. Make sure to knead the dough to the right consistency.
  • 3. Gattes can be boiled for low-calorie intake and they can be oil fried for normal intake.
Nutritional Information
  • Serving size - 1 cup
  • Calories - 90 cal
  • Fat - 4 g
  • Protein - 4 g
  • Carbohydrates - 25.5 g
  • Sugar - 0.1 g
  • Fibre - 2 g

STEP BY STEP - HOW TO MAKE

1. Add methi in a bowl.

methi gatte ki sabzi

2. Add half a cup of water and allow it to soak for 1-2 hours, until the seeds get swollen.

methi gatte ki sabzi
methi gatte ki sabzi

3. Add besan in a mixing bowl.

methi gatte ki sabzi

4. Add a teaspoon of salt and a teaspoon of red chilli powder.

methi gatte ki sabzi
methi gatte ki sabzi

5. Add 3 tbsp of oil and mix well.

methi gatte ki sabzi
methi gatte ki sabzi

6. Add water little by little (approximately a quarter cup) and knead it into a tight and tough dough.

methi gatte ki sabzi
methi gatte ki sabzi

7. Divide the dough into equal portions and roll them into long cylindrical shapes between your palms.

methi gatte ki sabzi
methi gatte ki sabzi

8. Add 4 cups of water in a pan.

methi gatte ki sabzi

9. Boil the water for 2 minutes on high flame.

methi gatte ki sabzi

10. Add the cylindrical-shaped dough in boiling water.

methi gatte ki sabzi

11. Cover it with a lid and allow it to cook for 10 minutes on high flame.

methi gatte ki sabzi
methi gatte ki sabzi

12. Take out the boiled gatte onto a plate and allow it to cool for 10 minutes.

methi gatte ki sabzi
methi gatte ki sabzi

13. Pour the remaining water (stock) in a bowl and keep it aside for later use.

methi gatte ki sabzi

14.Now, cut the gatte into half-inch pieces and keep it aside.

methi gatte ki sabzi
methi gatte ki sabzi

15. Drain the soaked methi.

methi gatte ki sabzi

16. Now, add 2 tablespoons of oil and hing in a heated pan.

methi gatte ki sabzi
methi gatte ki sabzi

17. Add jeera and allow it to splutter until it turns brown.

methi gatte ki sabzi
methi gatte ki sabzi

18. Add the soaked methi.

methi gatte ki sabzi

19. Add a teaspoon of both, salt and red chilli powder.

methi gatte ki sabzi
methi gatte ki sabzi

20. Add turmeric powder and mix well.

methi gatte ki sabzi

21. Add the retained water and let it heat up for a minute.

methi gatte ki sabzi
methi gatte ki sabzi

22. Add the cut gatte and mix well.

methi gatte ki sabzi
methi gatte ki sabzi

23. Cover it with a lid and allow it to cook for 2-3 minutes, until the water reduces to a semi-gravy consistency.

methi gatte ki sabzi
methi gatte ki sabzi

24. Remove the lid and stir well.

methi gatte ki sabzi

25. Transfer it into a bowl and serve the hot dish.

methi gatte ki sabzi
methi gatte ki sabzi
methi gatte ki sabzi
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Read more about: methi, fenugreek, gravy, vegetarian, curry, besan
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