Gatte ki Sabji By Margi8980


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Gatte ki sabji is a popular and all-time favorite marwari recipe with besan or gram flour based steamed dumplings simmered in buttermilk laden tangy gravy. Enjoy the gatter ki subzi with bajra roti or rice.

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Makes 4 servings
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For The Gatta
200 gms besan (bengal gram flour)
1/2 tbsp chilli powder
1/2 tbsp turmeric powder (haldi)
salt to taste
oil for deep frying

For The Gravy
2 tbsp ghee
2 tsp cumin seeds (jeera)
1 tbsp chilli powder
1/2 tbsp turmeric powder (haldi)
a pinch of asafoetida (hing)
1/2 tbsp coriander-cumin seeds (dhania-jeera) powder
1 cup curds (dahi)
salt to taste
2 tbsp chopped coriander (dhania)

For the gatta

  1. Take enough water in a kadhai and bring to boil on a slow flame.
  2. Combine the besan, 2 tbsp oil, salt, red chilli powder, turmeric powder in a bowl and mix well and knead into a hard dough.
  3. Divide the dough into small equal portions and roll into 5-6 inches small rounds.
  4. Boil in the boiling water for 6-7 minutes.
  5. Remove and cool for 2 minutes.
  6. Cut each roll into small pieces of 2" using a knife. Keep aside.

For the gravy

  1. Heat the ghee in a kadhai and add the cumin seeds.
  2. When the seeds crackle, add the asafoetida, red chilli powder and turmeric powder.
  3. Add the curds and cook for 1-2 minutes.
  4. Add the prepared gattas, salt, coriander-cumin seeds powder and the remaining water, mix well and cook on a slow flame for 4-5 minutes.
  5. Garnish with coriander.
  6. Serve hot.
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This recipe was contributed by margi8980 on 30 Aug 2011

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