Gatte ki Sabji By Margi8980

by margi8980

add to my cookbook add to shopping list

Added to 20 cookbooks This recipe has been viewed 35511 times

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.

Add your private note

Gatte ki Sabji By Margi8980 recipe - How to make Gatte ki Sabji By Margi8980

Tags

Rajasthani Food

Preparation Time: 5 mins Cooking Time: 10 mins Total Time: 15 mins 4Makes 4 servings
Show me for servings

Ingredients

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)

Method

For the gatta

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

For the gravy

Heat the ghee in a kadhai and add the cumin seeds.
When the seeds crackle, add the asafoetida, red chilli powder and turmeric powder.
Add the curds and cook for 1-2 minutes.
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.
Garnish with coriander.
Serve hot.