Gatte ki sabji

Name: Gatte ki sabji
Total time: 1800 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1 cup gram flour (besan); 1 tsp salt; 1/2 tsp carom seeds (ajwain); 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; 1/2 tsp cumin powder; 1/2 tsp coriander powder; 1/2 tsp ginger paste; 2-3 tbsp yogurt; 1 cup yogurt; 2 tsp gram flour; 1/2 tsp turmeric powder; 1 1/2 tsp salt; 1/2 tsp ginger paste; 1/2 tsp cumin seeds; 8-10 fresh curry leaves; 1/2 tsp red chilli powder; 2 tbsp tomato puree; 3 tbsp oil; 3-4 sprigs fresh coriander leaves

Monika Jain @monika_jain

#CA2025
#Rajasthani
#gatte ki sabji

Monika Jain @monika_jain

#CA2025
#Rajasthani
#gatte ki sabji

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Ingredients

30 mins

2 people

1 cupgram flour (besan)
1 tspsalt
1/2 tspcarom seeds (ajwain)
1/2 tspturmeric powder
1/2 tspred chilli powder
1/2 tspcumin powder
1/2 tspcoriander powder
1/2 tspginger paste
2-3 tbspyogurt
For the gravy-
1 cup yogurt
2 tspgram flour
1/2 tspturmeric powder
1 1/2 tspsalt
1/2 tspginger paste
1/2 tspcumin seeds
8-10fresh curry leaves
1/2 tspred chilli powder
2 tbsptomato puree
3 tbspoil
3-4 sprigsfresh coriander leaves

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Steps

30 mins

1

For making gatte
Mix together all ingredients to get a soft dough like a chappati dough.
2

Add more yogurt if required to get a soft dough. Do not add any water. Water makes the gatte hard.
Rub some oil on your palms. Divide the dough into equal parts and roll them into 1” thick cylinders, about 3”-4” long each
3

Take a kadai, pour water in it and boil the water. Now add gatte in it. Boil it for 10-15 mins.
4

Remove from heat and carefully and take out gatte Cut and check one of the gram flour cylinders. If it cuts easily, means they are steamed through. Once cooled, cut them into rounds of ½“ thickness. Keep aside.
5

For the curry
In a bowl, whisk together yogurt, gram flour, turmeric, red chilli powder, salt, ginger paste and chilli paste.
Add 1 cup water. Mix well and sieve through a big strainer to ensure there are no lumps.
6

Heat oil in a kadhai/wok. Once the oil is hot, add cumin seeds, curry leaves, Sauté for a minute.
7

Add the yogurt mixture and stir continuously till there is a boil.
Add the tomato purée (should be very smooth), mix well and again bring to boil. Reduce heat to low
8

Add the boiled gatte, cover and let the gravy simmer for 5 mins. Add more water if the gravy is very thick.
9

Garnish with fresh coriander leaves and serve hot with roti or rice.