Gatte Ki Sabzi - गट्टे की सब्जी - A must for all Rajasthani Thalis

Hello friends,


Hope everyone is having a wonderful weekend. So, we had few friends come over for lunch and so, I thought of making some yummy Rajasthani food.
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So, here it is, one of the very famous Rajasthani recipes that most of you might have heard about. It is called Gatte Ki Sabzi. So far, with the Rajasthani recipes I posted you sure have guessed that most of the Rajasthani recipes contain ingredients like aata (wheat flour), besan (chick pea flour), dahi (yogurt), dals (lentils) which were not very difficult to find in a dessert like area of Rajasthan where one does not used to get a lot of fresh vegetables everywhere and all through the year.


This is one the recipes of Rajasthan without which a Rajasthani thali is simply incomplete.


Gatte Ki Sabzi - गट्टे की सब्जी

Ingredients
For Gatte
Besan (Chick Pea Flour) - 1 cup
Haldi (Turmeric Powder) - 1/2 tsp
Mirch (Red Chilli) Powder - 1/2 tsp
Ajwain (Carom Seeds) - 1 tsp
Dhaniya (Coriander) Powder - 1/2 tsp
Salt - as per taste
Dahi (Yogurt) - 1/4 cup
Oil - 1/8 cup
For Gravy
Onion - 1 cup finely chopped
Tomato - 1 cup finely chopped
Ginger - 1 inch piece grated
Garlic - 4 cloves crushed
Dahi (Yogurt) - 1 cup
Dhaniya (Coriander) Powder - 1 tsp
Jeera (Cumin) Powder - 1 tsp
Mirch (Red Chilli) Powder - 1 tsp
Amchur (Mango Powder) - 1/2 tsp
Garam Masala - 1/2 tsp
Rai (Mustard Seeds) - 1 tsp
Jeera (Cumin Seeds) - 1 tsp
Salt - as per taste
Oil - 2 tsp
Preparation
For Gatte

• Mix all dry masalas in besan
• Add oil to the besan and mix
• Slowly add dahi and mix it. Remember not to add all together as otherwise besan tends to get sticky. You may not use all the dahi.
• Make it into a firm dough (firm enough to roll it into cylinderal shapes
• Now, take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape (about 6 inch long or so.
• Now take a pot and boil water in it. Take enough water to put all the above made rolled gatte in it.
• Now, add the gatte in the boiling water. They should be fully merged in water.
• It should take about 10-15 min. Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean.
• Once all are done, drain the gatte rolls out of water. Do not throw water as we will use it for the gravy.
• Cut about 1/2 - 1 inch thick gatte at an angle (based on how big you would like them).

Gravy and Mixing

• Add all dry masalas (except salt, add salt at the end as needed) to dahi and mix it well till smooth.
• Take a wide pan, add oil
• Add rai, jeera and let them splutter
• Now, add ginger and garlic and fry for a minute
• Add onion and fry till it is translucent
• Add tomato and  fry till it is all mushy (cover the lid, it will be quicker)
• Add the dahi and mix till the gravy starts boiling and separating oil
• Now, add the gatte pieces in it, cover and cook for5 more min.
• Add saved water (and more) as needed.
• The sabzi is ready !!!

Serving
This is best served with either ghee chupdi roti or paratha. It is preferred to eat with ghee roti though more than paratha.


Hope you will try and make it. We all enjoy it always.


That's all for now, till next post.


Take care,
Priya