Gatte ki Sabji

Name: Gatte ki Sabji
Cuisine: Indian
Ingredients: 1 tbsp Jeera (cumin seeds); 1 tbsp ajwain/ carom seeds; 1 tbsp Saunf(fennel seeds); 1 tbsp Coriander; 1 cup besan; to taste Salt; 1 tsp Turmeric powder; 1 tbsp Red chilli powder; As required Ghee; 1/2 cup Curd; As required Mustard oil; 2 Bay leaves; As per taste Dry red chilli; 1 litre Water; 2 Big onions; 3 tomatoes; 1 tsp Ginger, garlic; Few Green chillies

Dipty Saurabh @Dipty_1992

Bangalore

This is a Rajasthani dish, enjoy this recipe with Hindi gradients.

Dipty Saurabh @Dipty_1992

Bangalore

This is a Rajasthani dish, enjoy this recipe with Hindi gradients.

Saved

Ingredients

1 tbspJeera (cumin seeds)
1 tbspajwain/ carom seeds
1 tbspSaunf(fennel seeds)
1 tbspCoriander
1 cupbesan
to tasteSalt
1 tspTurmeric powder
1 tbspRed chilli powder
As requiredGhee
1/2 cupCurd
As required Mustard oil
2 Bay leaves
As per tasteDry red chilli
1 litre Water
2Big onions
3tomatoes
1 tspGinger, garlic
FewGreen chillies

Saved

Steps

1

Crushed jeera, ajwain, sauf and coriander and mix in one cup of besan, one spoon salt, one spoon of haldi, 1/4 spoon of red chilli powder, one big spoon of desi ghee, half spoon of oil and 3 tablespoons of dahi in a big bowl. Mix very well avoid much water. Mix 2 tablespoons of water and make very smooth paste on top of that add 1 tablespoon of oil. And dough it very well.
2

Give the first shape, photo is uploaded for small shape. It should be very smooth. Please avoid more ghee otherwise it will melt while boiling.
3

Boil one liter of water, once bubbles will start. Take the gatte as given shape in the above step into the boiled water. Flame should not be very slow. Cook with bubbling water in open container for 15 mins. Once it will cook properly it will float in the surface of water and bubbles will appear on the surface as per photo.
4

Take out from the water and give the shape of gatte with the help of a knife as per picture.
5

Deep fry for 3 mins into in the oil. Don't fry for a long time otherwise it will become hard.
6

Gravy recipe: Make a paste of tomato, ginger, garlic and green chilli. Simultaneously take one spoon of jeera powder, haldi powder, sauteed Kasuri methi without oil, red chilli powder and mix well with one cup of curd. Chop the onion.
7

Take three spoons of oil in a hot container, After 3min. Mix bay leaf and two red chilli then cook the onion till the brown colour in low flame, mix tomato, ginger, garlic and chilli paste. Cook for 10min stop when do you see the oils coming out from the sides. Then mix curd mixed masala and stir continuously for 5 mins. Mix water as per your thickness and cook for 5 to 10 mins then mix fried gatte, cover the container properly and cook in low flame for 5 mins.
8

Once the gravy is ready do the garnishing with sauteed Kasturi methi with oil and mix well. Take one small container, heat it in low flame for 3 mins, put ghee once it is hot. Give jeera seeds, hing and then do the Garnishing on top of the gravy.