Gatte ki sabzi

Name: Gatte ki sabzi
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1 ltr Water; 2 cups besan/ gram flour; 2 tbsp oil; as per taste Salt; 1/2 tsp black salt; 1 pinch soda; 1 tsp carom seeds; 1 tsp turmeric powder; 1/2 tsp coriander powder; 1/2 tsp ginger paste; 1 tsp red chilli powder; 1/2 tsp garam masala powder; 1/2 tsp asafoetida (hing); For gravy-; 2 large sized tomatoes (puree); 2 large sized onions (puree); 1 tsp turmeric powder; 2 tsp ginger garlic paste; 1 tsp red chilli powder; 1 tsp garam masala powder; to taste Salt; 1 tsp cumin seeds; 1/2 tsp mustard seeds; 1 tbsp oil

Jagruti @cook_12287412

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Jagruti @cook_12287412

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Ingredients

5-6 servings

Forgatta
1 ltrWater
2 cupsbesan/ gram flour
2 tbspoil
as per tasteSalt
1/2 tspblack salt
1 pinchsoda
1 tspcarom seeds
1 tspturmeric powder
1/2 tspcoriander powder
1/2 tspginger paste
1 tspred chilli powder
1/2 tspgaram masala powder
1/2 tspasafoetida (hing)
Forgravy-
2large sized tomatoes (puree)
2large sized onions (puree)
1 tspturmeric powder
2 tspginger garlic paste
1 tspred chilli powder
1 tspgaram masala powder
to tasteSalt
1 tspcumin seeds
1/2 tspmustard seeds
1 tbspoil

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Steps

1

Heat 1 li water in a saucepan. In a bowl take besan and 2 tbsp oil, mix well.now add all dry spices powder, salt and soda in it. Gradually add water and knead a stiff dough. Rest for 10 minutes. Now make medium sized cylindrical shapes to the dough.
2

When water is rolling boil put ½tbsp oil and all cylindrical shapes in it a boil for a minute. Slow down the gas and cover pan. Cook this on a medium flame for 5-7 minutes. Check once, if all cylindrical pieces are floats, that means they are cooked completely. If not then cover it and cook for few more minutes.
3

When all pieces are floating, cook for 2 minutes more and turn off the gas. Gatta is ready for next step. Put all gatta in a plate and keep aside. (We use same water for gravy, so keep aside water also)
4

In a pan heat oil, put mustard seeds and cumin seeds in it and saute for a minute. Now add ginger garlic paste, saute till raw smell goes away. Add onion puree and saute till onions gets translucent.
5

Now put tomato puree, saute till oil oozing from sides. Now add all dry spices powder in it and some water. Saute till water evaporates. Here we use the same water which we used to boil gatta.
6

Take gatta, cut into half vertically. We get two equal halves. Cut it again horizontally. We get perfect shape for sabzi.
7

Put these gatta into tomato paste, roast a little and add water. Bring it a boil and cook 5 minutes on low flame. Turn of the gas. Sprinkle garam masala and cover it for a while.
8

Gatte ki sabzi is ready to serve. Enjoy hot with rice, chapati and masala papad.