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Gatte Ki Sabzi
- Duration: 30 minutes
- Serves: 4 people
Spice Level: Medium
Making gatte is quite easy if you add only 2 tsp of curd at a time to bind the dough. If you add all of the curds at once, the resulting dough will become sticky.
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A Rajasthan thali meal would be incomplete without Gatte ki Sabzi, a quintessential Rajasthani delicacy. Each region and family has their preferred recipe and this recipe is a classic.
- Gram flour (besan) (1 cup)
- MTR Haldi/Turmeric Powder (1/2 tsp)
- MTR Lal Mirch/Red Chilli Powder (1/2 tsp)
- Carom seeds (ajwain) (1 tsp)
- MTR Dhaniya/Coriander Powder (1/2 tsp)
- Curds (dahi) (1/4 cup)
- Oil ( 3 tbsp)
- Salt ( to taste)
- Onion, finely chopped (1 cup)
- Tomato, finely chopped (1 cup)
- Ginger (adrak), grated ( 1-inch piece)
- Garlic (lahsun), crushed (2 tsp)
- Curd (dahi) (1 cup)
- MTR Dhaniya/Coriander Powder (1 tbsp)
- MTR Jeera/Cumin Powder (1 tsp)
- MTR Lal Mirch/Red Chilli Powder ( 2 tsp)
- MTR Garam Masala (1/2 tsp)
- Amchur (1/2 tsp)
- Mustard seeds (sarson) (1 tsp)
- Cumin seeds (jeera) (1 tsp)
- Ghee (2 tbsp)
- Salt (to taste)
- In a large bowl, mix all the dry masalas and gram flour (besan).
- Next, add oil and mix gently to blend.
- Slowly add curd to the besan and combine to form a stiff dough.
- Divide into 6 pieces and roll them, with your hands, into a cylindrical shape of about ½-inch thickness and 4-inch length.
- Heat 3 cups water and bring it to a boil. Add the gatte and let them cook; they will float to the top when cooked.
- Remove from heat and let them cool. Reserve the water in which the gatte were boiled.
- When the gatte cool completely, cut into 1/2-inch long pieces, set aside.
- Mix all dry masalas, except salt, to the curds and whisk until smooth.
- Heat ghee in a kadhai, add mustard, cumin, ginger and garlic.
- Add onions and cook until translucent.
- Stir in the tomatoes and cook until they soften.
- Pour in the whisked curd and cook until the oil separates.
- Gently add the gatte pieces to the gravy.
- Add the reserved boiling liquid if the gravy is too thick.
- Cover and cook for a few minutes, turn off the flame.
- Now the sabzi is ready to be served with ghee-topped khoba rotis and lehsun ki chutney.
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