This is how the intial preparation of gatte ki sabzi looks like. Its a lengthy process but welcoming treat to mouth. The first pic is the dough preparation and the second its cut into pieces and in third its ready to be cooked in curry. Shown in first pic
Gatte ki sabzi is a well known delicious cuisine from rajasthan. Gatte ki sabji is a traditional Rajasthani speciality which is a Gram flour dumplings with dry spices, steamed and then dunked into a yogurt based curry. You can enjoy this dish either with puri, chappati or steamed rice.
Ingredients :
For the Gattas:
3/4 cup of bengal gram flour (besan)
1 tsp of chilli powder
1 tsp of fennel seeds (saunf)
1/8 tsp of carom seeds (ajwain)
1 tbsp of curds
1 tbsp of oil
salt to taste.
For the Gattas:
3/4 cup of bengal gram flour (besan)
1 tsp of chilli powder
1 tsp of fennel seeds (saunf)
1/8 tsp of carom seeds (ajwain)
1 tbsp of curds
1 tbsp of oil
salt to taste.
For the Curry:
2 cups of curds, beaten
1 tbsp of bengal gram flour (besan)
4 to 6 curry leaves (karipatta)
1 tsp of cumin seeds (jeera)
1/2 tsp of fennel seeds (saunf)
1/2 tsp of mustard seeds (rai)
1/4 tsp of asafoetida (hing)
1 bay leaf (tej patta)
1 clove (laung)
25mm. (1") stick of cinnamon (dalchini)
1 cardomom (elaichi)
1/4 tsp of tumeric powder (haldi)
2 tsp of chilli powder
2 tsp corainder (dhania) powder
2 tbsp of oil
salt to taste.
2 cups of curds, beaten
1 tbsp of bengal gram flour (besan)
4 to 6 curry leaves (karipatta)
1 tsp of cumin seeds (jeera)
1/2 tsp of fennel seeds (saunf)
1/2 tsp of mustard seeds (rai)
1/4 tsp of asafoetida (hing)
1 bay leaf (tej patta)
1 clove (laung)
25mm. (1") stick of cinnamon (dalchini)
1 cardomom (elaichi)
1/4 tsp of tumeric powder (haldi)
2 tsp of chilli powder
2 tsp corainder (dhania) powder
2 tbsp of oil
salt to taste.
For the Garnish:
2 tbsp of corainder chopped.
2 tbsp of corainder chopped.
Method:
For Gatta:
- Combine all the ingredients for the gattas. Knead into a firm dough using 1 or 2 tbsp of water.
- Make 5-6 thin and long strips of the dough.
- Boil plenty of water in a pot, add little oil in the water and cook the gattas in boiling water for 7 to 8 minutes till they float on top.
- Drain and keep aside.
- Cut these gattas into small pieces.
- Cut the gattas into 12 mm. (1/2") long pieces. keep aside.
For the Curry:
- Strain the curd through a strainer or beat the curd properly.
- Combine the beaten curds, gram flour, 1/2 cup of water and curry leaves and mix well so that no lumps remain..
- Heat the oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bay leaf, clove, and cardomom.
- When the seeds crackle, add the turmeric powder, chilli powder and corainder powder and saute for few seconds.
- Add the curd mixture, 1 cup of water and salt to bring to a boil while stirring continously, so that the curry does not split.
- Simmer for about 10 minutes and keep aside.
- Add the prepared gattas to the curry and bring to a boil.
- Garnish with chopped corainder, serve hot with puris, chappatis or steamed rice.
Making Time: 50 minutes.
Serves: 4 persons.
Shelflife: 1 day.
Note: Remember to beat the curd properly before using it for cooking, this gives the curry a smooth texture and good taste.
Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.
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