Gatte ki sabji is a very popular Rajasthani dish. Gatte is besan/gram flour dumplings in spicy curd based gravy. It is an integral part of any Rajasthani thali. This recipe is one of your best options to make when season changes - it is a welcome break from seasonal vegetables.
Ingredients:
for Dumplings / Gatta:
1. Gram flour / Besan --------------------- 4 tbsp
2. Salt --------------------------------------- 3/4 tsp
3. Red Chilli Powder --------------------- 1 tsp
4. Coriander Powder --------------------- 1 tsp
5. Sauff / Fennel Seeds ------------------ 1 tsp coarsely grounded
6. Hing / Asafoetida ---------------------- 1/4 tsp
7. Oil / Ghee------------------------------- 1 tbsp.
8. Water ------------------------------------- as required
8. Water ------------------------------------- as required
for Gravy
1. Sour Curd ---------------------------------- 2 cups churned
2. Salt ------------------------------------------ 1/2 tsp
3. Red Chilli Powder ------------------------ 1/2 tsp
5. Coriander / Dhania powder -------------- 1 tsp
5. Coriander / Dhania powder -------------- 1 tsp
6. Onion --------------------------------------- 1 medium chopped
7. Cumin Seeds / Jeera ---------------------- 1/2 tsp
8. Hing / Asafoetida ------------------------- 1/4 tsp
9. Oil------------------------------------------- 1 tbsp
10. Water ------------------------------------- as required
11. Coriander leaves ------------------------ 1 tbsp chopped
11. Coriander leaves ------------------------ 1 tbsp chopped
Method:
1. Take all the dry ingredients in a big bowl and mix them. Make a small well-like structure in the middle. Add oil in it.
2. Mix well and make a chapatti like dough with water. Knead the dough for 2-3 minutes.
3. Make small balls from dough and roll them into shapes similar to soup sticks with approximately 1 cm thickness.
4. Take a pressure cooker. Add rolled gattas. Add enough water to immersed gattas fully. Pressure cook for 1 whistle.
5. Open the cooker and transfer the boiled gattas in a bowl. Allow it to cool. Don't discard water as we will use it.
6. Cut these gattas into 1cm pieces as shown. Gatta / dumpling are ready.
7. For gravy - take a pan. Put ghee in it. Add jeera and hing. Add onions and fry them till they turn golden brown. Add the water in which we boiled the gattas, churned curd, salt, dhania powder and red chilli powder. Boil it while stirring continuously for few seconds.
8. Add gattas into the gravy. Boil it. Cover and cook on low flame for 15-20 mintues or until gattas are softer. Add coriander leaves and serve with chapatti or paratha.
