Rajasthani Gatte Ki Sabji - Recipe
Rajasthani Gatte Ki Sabji. A popular gluten free and vegetarian dish from Rajasthani cuisine.
Ingredients
For making the Gatte
- 2 cups Besan/ gram flour
- 2 tbsp Neutral oil (I used avocado oil)
- ½ tsp Kashmiri red chili powder
- ½ tsp Turmeric powder
- 1 tbsp Kasuri methi leaves
- 1 tsp Coriander powder
- ¼ tsp Black pepper powder
- ½ tsp Ajwain/ carom seeds
- Salt (to taste)
For the Sabji/ Curry
- 1½ Cups Thick curd/ Plain yogurt (at room temperature)
- 2 tbsp Mustard oil (preferably or any other neutral oil)
- ½ tsp Ajwain
- ¼ + ½ tsp Kashmiri red chili powder
- ½ tsp Turmeric powder
- ½ tsp Coriander powder
- Salt (to taste)
- ¼ cup Chopped coriander leaves
- 1 tbsp Ghee (optional)
Instructions
- Take 2 cups of besan in a mixing bowl. Add in turmeric powder, ajwain, kashmiri red chili powder, coriander powder, black pepper, kasuri methi and salt to taste.
- Add 2 tbsp oil and mix well. Rub this mixture well with your palms for about 2 minutes so that everything comes together well.
- Now start adding water slowly, mixing well and make a smooth dough. You will need just about less than half a cup of water. Cover the dough and keep aside.
- Separately, put water to boil in a pan, about 5 cups.
- Divide the dough into 6 equal parts, and roll out each part into a smooth cylindrical shape.
- Place these into the boiling water; cut each into two if they do not fit into the pan.
- Once they're cooked, the gatte pieces will develop bubbles and start floating on top. At this stage, take them out and let cool on a plate. Reserve around a cup of the gatte water. Cut the cylinder logs into equal, smaller pieces later and keep aside.
- In the meantime, take 1.5 cups of plain thick, white curd (at room temperature), coriander powder, 1/4 tsp kashmiri red chili powder and salt in a bowl and whisk everything very well.
- Heat 2 tbsp mustard oil (preferably) in a deep bottomed pan. Lower the flame when the oil becomes smoking hot and add 1/2 tsp ajwain, 1/2 tsp turmeric powder and 1/4 tsp kashmiri Red chili powder. Be careful to not burn.
- Add the spiced curd and keep stirring at the same time. Continue this process on low flame for about 7-9 minutes so that the yogurt cook well and doesnt break/ burn. Mix in the reserved water and let this come to a boil.
- Cover and cook on low-medium flame for about 5-7 minutes or till the mixture thickens slightly.
- Now gently add in the gatte pieces and let them simmer in the gravy. Cover and cook on low-medium flame for about 5-7 minutes or till the mixture thickens slightly. Check for seasoning.
- Once cooked, garnish with chopped coriander leaves and a tbsp of ghee (optional) before serving hot with either rotis/ rice.