gatte ki sabji recipe | how to make gatte ki sabzi | besan ke gatte recipe
Ingredients
For gatta dough
- 100 grm or 1¼ cups gram flour - besan
- ¼ tsp carom seeds - ajwain
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
- Salt to taste
- ½ tsp cumin powder
- 2 tbsp +1/2 tsp oil
- 2 tbsp yogurt
- A pinch of baking soda
For boiling gatta
- 3 cup water
- Pinch of salt
- ½ tsp oil
- Prepared gatta from the dough
For gatta ki sabji
- 3 tbsps ghee
- 1 tsp cumin seeds
- ¼ tsp asafoetida - hing
- 2 dried red chillies
- 1 large onion - finely chopped
- ½ tsp garlic paste
- ½ tsp ginger paste
- 1 tsp green chilli paste
- 1 cup fresh tomato puree
- 1 cup yogurt
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- Salt to taste
- ¼ tsp dry fenugreek leaves - kasuri methi
- ½ tsp garam masala powder
- chopped fresh coriander leaves
Instructions
For making the gatte,
- take gram flour in a bowl, add carom seeds, turmeric powder, red chilli powder, salt, cumin powder, baking soda, yogurt, oil, and required water and knead to a semi-soft dough. Cover with a damp muslin cloth and set aside for 5-7 minutes.
- Apply some oil on the surface and again knead the dough for 4-5 minutes.
- Divide the dough into equal portions and shape each into an oblong shape.
- Boil water in a deep pan, add salt and oil along with the shaped dough portions and boil for 8-10 minutes.
- Drain onto a plate, pour cooking liquor over it, and cut the cooked dough portions into ½ inch discs, these are called gatte. Set aside until in use.
For the sabzi,
- heat ghee in a kadai, add cumin seeds, asafoetida, and dried red chillies and sauté for a few seconds.
- Add onion, mix and sauté till it turns golden brown. Then add garlic, ginger and green chilli paste and sauté it.
- Add tomato puree, mix and cook for 4-5 minutes.
- Take a cup of yogurt, add turmeric powder, coriander powder, red chilli powder, and salt. Mix well.
- Add yogurt mixture, mix and cook till the ghee separates.
- Add the cooked gatte, with 1 cup water and mix. Cover and cook further for 6-8 minutes so gatta absorbs gravy.
- Add garam masala powder and dry fenugreek leaves. mix well.
- Garnish with coriander leaves and serve hot with roti and steamed rice.
Notes
- oil, curd and a pinch of soda mixture help to make a soft gatta.
- knead the dough for 3-4 minutes to make a soft gatta.
- cover and boil gatta for 8-10 minutes on medium-high flame.
- keep cooked gatta with water so it will not become dry.
- mix masala with curd gives a nice flavor to sabzi.