Gatte ki Sabzi

Name: Gatte ki Sabzi
Total time: 3600 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 2 cups Gram Flour / Besan; 3/4 th cup Curd; 4 tsp Mustard Oil; 1.5 tsp Carom Seeds / Ajwain; 2 tsp Kasuri Methi; 1/2 tsp Asafoetida Powder; 2 tsp Fennel Seeds / Saunf Powder; 1 + 1/4 tsp Turmeric Powder; 2 tsp Coriander Powder; 1 + 1/4 tsp Cumin Powder; 1-2 tsp Red Chilli Powder; 3/4 tsp Amchoor Powder; 1 tsp Garam Masala Powder; 3-4 Garlic Cloves; 2-3 medium sized onions; 1 inch Ginger piece; 5 tomatoes, pureed; Water, as required; Vegetable Oil, to fry; Salt to taste

Sonal Sardesai Gautam @SSG_17

My daughter is fond of besan based recipes, so naturally she loves gatte ki sabzi too. Made this for her recently and was satisfied to see her relish it.

Sonal Sardesai Gautam @SSG_17

My daughter is fond of besan based recipes, so naturally she loves gatte ki sabzi too. Made this for her recently and was satisfied to see her relish it.

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Ingredients

1 hour

4-5 servings

2 cupsGram Flour / Besan
3/4th cup Curd
4 tspMustard Oil
1.5 tspCarom Seeds / Ajwain
2 tspKasuri Methi
1/2 tspAsafoetida Powder
2 tspFennel Seeds / Saunf Powder
1+ 1/4 tsp Turmeric Powder
2 tspCoriander Powder
1+ 1/4 tsp Cumin Powder
1-2 tspRed Chilli Powder
3/4 tspAmchoor Powder
1 tspGaram Masala Powder
3-4Garlic Cloves
2-3medium sized onions
1 inchGinger piece
5tomatoes, pureed
Water, as required
Vegetable Oil, to fry
Salt to taste

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Steps

1 hour

1

Keep the gram flour in a wide plate / parat, make a hole in the centre, add 1 tsp saunf, 1/4 tsp turmeric, 3/4 red chilli, 1 tsp coriander, 3/4 tsp roasted cumin & 1/4 tsp asafoetida powders, 3/4 tsp carom seeds,1 tsp kasuri methi & salt to taste.
2

Add 3 tbsp curd, a little salt & 2-3 mustard tsp oil. Knead to make a smooth dough, adding a little water, as required. Cover & set aside the ready dough for 15-20 mins.
3

Now, take small rounds of the rested dough, roll out on the kitchen counter to make smooth, long cylinders, very similar to soup sticks.
4

Heat 3-4 cups of water in a deep cooking pan / kadhai, gently place the cylinders inside the boiling water. Cover & simmer for 6-7 mins
5

Once cooked & the bubbles start floating on top, take off heat & allow them to cool.
6

Once cool, carefully remove the cylinders from the cooking pan, strain and reserve the water for the curry. Cut the cylinders into 1/2 inch thick, round pieces.
7

Shallow fry or deep fry the ready gatte in hot oil until golden brown and crisp. Set aside.
8

Heat mustard oil in a cooking pan, add the rest of the asafoetida, crushed kasuri methi, turmeric, fennel, red chilli, roasted cumin & coriander powders. Saute briskly for a few seconds.
9

Add 2 tbsp water & mix well and saute.
10

Grind the ginger, garlic & onions into a smooth paste. Add the paste into the masala.
11

Saute on medium heat till the masala turns dry & leaves the sides of the pan.
12

Take off heat, add the curd, mix well, saute on medium heat till dry.
13

Add the tomato puree, saute & cook for 4-5 mins till the masala leaves the sides of the pan.
14

Add the amchoor & garam masala powders, salt to taste. Mix well.
15

Add the fried gatte and the water reserved from steaming the gatte dough. Add more water for the curry if required.
16

Simmer & cook for 4-5 mins on low heat. Garnish with chopped fresh coriander.

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Cooksnaps

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Sonal Sardesai Gautam @SSG_17

on October 17, 2021 05:32

Ex Community Manager at Cookpad, loves experimenting in the kitchen. 🙂Believes in clean eating and well balanced meals but does give in to sinful indulgences every once in a while! 😋Healthy food need not necessarily be boring, unappetising or tasteless.One can make regular, everyday meals attractive, innovative and tasty! 👌Each of us has our own distinct style of cooking, our own unique areas of prowess and skills in the kitchen, we just need to tap those, trust our instincts and create magic! 🌟