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Gatte ki Sabji
This is a Rajasthani main course prepared from gram flour (besan) and is absolutely gluten free. The steamed besan gattey or dumplings, which are also crisp fried are simmered in a spicy onion and tomato-based gravy with fragrant spices and served with Roti or Rice. This Rajasthani dish is now quite popular in other parts of India as well… So, let’s just learn an easy way to make this dish at home and feel as if you’ve landed in Rajasthan.
Recipe: Gatte ki Sabji
Serves: 3-4
Preparation Time :10 mins
Cooking Time : 20 mins
Dish Type: Indian Main course
Ingredients
For Gatte
• Besan – 1bowl
• Salt – 1tsp
• Red chili powder – 1tsp
• Turmeric – 1tsp
• Ajwain – 1tsp
• Kasoori methi – 1tsp
• Oil – 1tbsp
• Curd – 3tbsp
• Ghee -1tbsp
For gravy
• Coriander seed – 1tsp
• Saunf – 1tsp
• Ghee – 1tbsp
• Whole dried red chili – 2nos
• Cumin – 1tsp
• Bay leaves – 2leaves
• Cloves – 2-3nos
• Hing – 1tsp
• Chopped green chili – 1tsp
• Chopped onion – 1tbsp
• Ginger and Garlic paste – 1tsp
• Turmeric – 1tsp
• Salt – 1tsp
• Red chili powder – 1tsp
• Coriander powder – 1tsp
• Cumin powder – 1tsp
• Bikaneri bhujia – 2tbsp
• Fresh tomato puree – 1cup
Method
Take a bowl, add besan, salt, red chili powder, turmeric, ajwain, kasoori methi, oil and curd, knead them and make a medium tight dough and now roll the dough and cut them in small round shape dumplings .
Boil some water which has curd and ghee as well .
Add gattey in that mixture and boil them, once gattey is cooked then it will start float ing on water
Remove them from boiling water and cool them and now deep-fry the boiled gattey till crisp.
Now take coriander seeds and saunf & crush both of them together
Heat a pan to make the gravy . In that pan add ghee, whole dried red chili, cumin, little bit of the crushed masala of coriander seeds and saunf, bay leaves, clove, hing, chopped green chili and cook for a minute then add the chopped onion and cook till almost golden brown then add the ginger garlic paste and cook well.
Now add the dry spices , turmeric, salt, red chili powder, coriander powder, cumin powder and cook for a minute
Now add some Bikaneri bhujia and cook it again then add fresh tomato puree and cook till it starts leaving the oil.
Now add the yoghurt and cook like a Kadi.
Make mixture of garam masala, kasoori methi, clove and crush them and add in the dadi
Finish the gattey with freshly chopped coriander.
Now plate the gatee ki sabji and garnish with fried whole red chili and a fresh sprig of coriander.
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