Gatte ki Sabzi..
Gatte ki sabzi is one of the famous cuisines of Rajasthan and I love it to the core. It has many versions, some like it with onion-garlic while some without it. Here is one of the versions!
Ingredients for gatta:
Gram flour-1 cup
Turmeric powder-1/4 tsp
Red chilli powder-1/2 tsp (or as per liking)
Curd-1-2 tbsp (we have to bind it without water, so adjust accordingly)
Baking soda-a pinch
Oil- 2 tsp (+ for frying gatte, optional)
Ingredients for gravy:
Cumin seeds-1/4 tsp
Onion paste/puree-4-5 tbsp
Ginger-garlic paste-1 tsp
Red chilli powder- ½ tsp
Turmeric powder- ½ tsp
Coriander powder-1/2 tbsp
Coriander leaves-for garnishing
Method for making gatte:
-> Mix all the ingredients of gatta well.
-> Now make a soft dough. Keep aside for 10 minutes.
-> Now cut the dough into 10 pcs.
-> Now apply little oil on your palms and fingers and roll each dough to make cylinder of 4-5 inches.
-> Boil water in a deep-pan and dip these cylinder into the pan.
-> Cook till the cylinders start floating on the top.
-> Now switch off the stove and take out these cylinders (don’t throw the water, we will use it in the gravy).
-> Cut the rolls into pieces (approx. 1 inch each).
-> Shallow fry and keep them aside.
Method for making gravy:
-> Heat up oil in a skillet or wok.
-> Add bay leaf and cumin seeds.
-> When cumin seeds start crackling, add onion paste and ginger-garlic paste.
-> Cook till it turns light brown.
-> Now add all the dry spices (coriander powder, turmeric powder, red chilli powder).
-> Cook till oil separates.
-> Now in a bowl beat curd till there is no lump.
-> Now add this curd into the gravy and stir for 1-2 minutes.
-> Add salt and the leftover water.
-> When water starts boiling add the gattas into it.
-> Cover it with a lid and let it cook till oil starts floating over the top.
-> Turn off the stove and garnish with chopped coriander leaves.
Serve with roti, paratha or rice!
PS: Thanks Neha Sharma Vyas for your inputs 🙂