Restaurant Style Gatte ki Sabji

Name: Restaurant Style Gatte ki Sabji
Cuisine: American
Ingredients: For Besan Gatta:; 1 1/2 cup Flour (Besan); Pinch Of Asafetida; 1/4 tsp Turmeric Powder; 1 tsp Red Chilli Powder; To Taste Salt; 1 tsp Cumin Seeds; 2 tsp Ginger-Garlic Paste; 1/4 Cup Yoghurt; 5 tbsp Oil; 1 tbsp Kasuri Methi (Dried Fenugreek Leaves); For Gravy:; 3 tbsp Oil; 2 tsp Cumin Seeds; 3/4 cup Onion, Ginger, Garlic Paste (2 Onions, 1-inch ginger, 4 Garlic Cloves); 1 Green Chilies Chopped; 1/2 tsp Turmeric Powder; 1 tsp Red Chilli Powder Or To Taste; 1/2 tsp Coriander Powder; Pinch Of Asafoetida; 1/4 tsp Garam Masala Powder; 2 tbsp Kasuri Methi / Dried Fenugreek Leaves; As per taste Salt; 1 1/2 Cup Yoghurt Whisked

Richa Agrawal @cook_14622693

This is first recipe, I learn from my Mom-in-law. I basically belong to Uttar pradesh and in rajasthan this recipe is most famous, as a first day of cooking after marriage my father -in -law want to prepare something salty and spicy instead of some sweets as per tradition, then my mom-in-law suggested me this recipe, with her help i won heart of all the family member.

Richa Agrawal @cook_14622693

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Ingredients

For Besan Gatta:
1 1/2 cupFlour (Besan)
PinchOf Asafetida
1/4 tspTurmeric Powder
1 tspRed Chilli Powder
To TasteSalt
1 tspCumin Seeds
2 tspGinger-Garlic Paste
1/4 CupYoghurt
5 tbspOil
1 tbspKasuri Methi (Dried Fenugreek Leaves)
For Gravy:
3 tbspOil
2 tspCumin Seeds
3/4 cupOnion, Ginger, Garlic Paste (2 Onions, 1-inch ginger, 4 Garlic Cloves)
1Green Chilies Chopped
1/2 tspTurmeric Powder
1 tspRed Chilli Powder Or To Taste
1/2 tspCoriander Powder
PinchOf Asafoetida
1/4 tspGaram Masala Powder
2 tbspKasuri Methi / Dried Fenugreek Leaves
As per tasteSalt
1 1/2 CupYoghurt Whisked

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Steps

1

For Making Gatta:
Take a large mixing bowl Add besan, asafetida, turmeric powder, red chilli powder, salt, cumin seeds, ginger-garlic paste, Yoghurt, oil, Kasuri methi and knead into a stiff dough.
2

Divide the dough into 4-6 equal portions and shape each portion into 10 inches long thin cylindrical roll.
3

Boil enough water in a big pan(water should be sufficient so that rolls should be drowned fully). Add rolls to the boiling water and boil for 10 to 15 minutes.
4

Take out the rolls from the water and keep the water aside for the curry base and Cut each cylinder into 10-12 pieces, and keep aside. Gattas are ready
5

Will make Curry now :Heat 3 tbsp oil in a pan.
Add asafetida and cumin seeds to it and when it begins to crackle add the onion, ginger garlic paste. Saute the onion paste till light brown in colour.
6

Add chilli powder, turmeric powder, coriander powder, and garam masala along with the boiled water we kept aside earlier. Cook for another 3-4 minutes.
7

Now lower the heat and slowly add the whisked curd. Stir well and stir continuously till it comes to a boil. Once you see the oil coming up to the surface add the cut gatta pieces, salt, green chilli and fenugreek leaves.
8

Now Let the curry cook on medium-low heat for 10-12 minutes for the flavors to concentrate.Stir occasionally. Transfer the curry to a serving dish and garnish with chopped green chilies.
9

Serve hot with rice or Rotis
10

Keep in mind while preparing :
Knead the dough with light hands.
Make sure to boil them till they float on the surface. Proper boiling is the key here. After boiling you should put them in gravy instantly.
If you want to make gattas ahead of time then give them boil again before adding to the gravy.
If your gattas come out hard, then you can also try adding little more oil and a little bit more curd or butter milk. This way they should come out soft.
11

And also it is important to cook them in the curry for a long time.