Gatte ki sabji is a traditional rajasthani style spicy curry, made from chickpea flour dumplings (called gatte). This dish particularly hails from Jodhpur style of rajasthani cooking. Bringing to you a super secret and truly adored recipe (by us and all our guests!!) especially with the dal baati feast, this one particularly comes from our mom’s kitchen to yours! Enjoy!
Ingredients:
Gatte:
- 2 cup besan / gram flour / chickpea flour
- 1 tsp salt (adjust as needed)
- ½-3/4 tsp red chili powder
- ½ tsp turmeric powder
- ½ tsp roasted and coarsely grinded cumin seeds
- 1 tsp coriander powder
- ½ tsp fennel seeds (saunf)
- 1 pinch asafoetida (hing)
- Oil, as needed (at least 3-4 tbsp)
- 1.5 tbsp curd / yogurt
- Water
Procedure:
Gatte
- Mix all the dry ingredients listed under gate well
- Add 3 tbsp oil in it and mix well. You should be able to form a loose ball in your fist. If not, add more oil and mix and repeat until you can form a loose ball
- Add curd to make softer gate
- Knead this mix well with water – not too lose or tight (like poori dough / slightly lose than chapatti dough). Dough should be smooth and without any cracks
- Grease your hands with oil and make rolls from this dough lengthwise. The rolls should be around 1.5-2 cm in diameter
- For cooking them, put in boiling water on high flame for 2 min and then for 5-7 min on medium. The test of doneness is they should not stick on your fingers when you pick
- Take out from water and upon cooling, cut with knife in small size for using in curry
For curry:
- In 1/2 cup yogurt, mix 1/2 cup water and beat well to ensure there are no lumps
- In 2 tbsp oil, add cumin seeds. As the seeds splutter, add kashmiri red chilli powder followed by the above mix and cook until the oil separates
- Now, add gatte and take a boil for 5 minutes
- Serve hot, garnished with chopped coriander leaves
Break&Binge 