Gatte ki Sabzi

I am so late for the JFI-Flour event, its ridiculous. But, as a fellow blogger just told me (I was late for her event,too), Life Interferes…I couldn’t just not post, so I am posting a recipe that was meant for that event, but could’nt make it in time.

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Gatte ki sabzi is an rajasthani dish that I used to have at my friends place when in college. I don’t remember any meal at her home that did not have this dish. This a totally desert dish, as in Rajasthan–Desert of India. There are no vegetables used, just besan dumplings(Gatte) that are used in its place, simmered in a curd sauce. Its tasted just amazing. I had tried a lot to replicate the flavors, but did not succeed until I found these two forums that gave a detailed description of how it should be made. Namely; eGullet and Another Subcontinent.

Though this dish is not the first name that comes to mind, whenever I am thinking of what to cook; Its right at the top of the I-want-something-different-today list. So without much ado, I present “Gatte ki Sabzi”…

For the Gatte

1 cup Besan/Chickpea Flour
1 tbsp Kasuri Methi
1 tsp Chilli Powder
1 tsp Dhaniya Powder/Coriander
a pinch Hing/Asafetida
a pinch Haldi/turmeric
salt to taste

Mix everything together and form a tough dough using

1 tbsp Buttermilk at a time

Shouldn’t need more than 2 tbsp.

Knead for minute and roll it into a 1″ thick rope. Like so

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Besan Rope before boiling

Take

3 cups water

in a medium sized pot. Bring to a boil. Put the coiled Dough rope into the boiling water carefully. Putting it in boiling water is important or else it will stick to the bottom of the Pot. Continue boiling till the rope rises to the top. Drain reserving a cup of the water. Cool.

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Dough rope after boiling

Cut across the rope to form 1/2″ circles. I sliced at an angle. (I have been watching too much Food Network).

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Sliced Gattes

Heat

3 tbsp Vegetable Oil/Peanut Oil/Canola Oil

in a wide pan. Add the Gattes in a single layer and brown on both sides.

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Pan-fried Gattes

Gattes are Ready.

Gravy

In a bowl, add

1 cup curds
1 tsp Red chilli Powder
1 tsp Dhaniya Powder/Coriander
1/2 tsp Garam Masala
1/2 tsp Amchur Powder
Salt to taste
1 tbsp Besan
1 cup of the reserved water from boiling the gattes

Mix thoroughly. Strain, if the besan forms lumps.

Heat in a wide pan, preferably the same pan you fried the gattes in,

2 tsbp Vegetable/Canola/Peanut Oil (Remaining from the frying)

Add, one after the other,

1/4 tsp Rai/Black Mustard Seeds
1/4 tsp Jeera/Cumin Seeds
4-5 Curry Leaves
a pinch Hing/Asafetida
2 tbsp tomato paste

Fry till the mixture leaves oil. Add the curd mixture and the gattes and bring to a boil. Lower flame and simmer till the gravy thickens to desired consistency. Thicker, if serving with rotis/chapatis; thinner if serving with rice.

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Recipe source :
eGullet has a nice step-by-step recipe with photos.
Sangeeta from Another Subcontinent gives detailed explanation to prepare this dish.

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32 thoughts on “Gatte ki Sabzi

  1. Hi ,
    Detailed recipe .Mom makes this when she dont have enough veggies in pantry and used to give us in lunch box ..I think she will add tamarind puree too.
    You brought my memories back
    Thank You.
    vineela

  2. dont worry abt being late…
    This is one is definetly going into the roundup..

    I have always heard abt it but never ate it…
    goes into my to do list vee..
    Thank you for the entry and such detailed step by step photos..

  3. Vee,
    I have Tarla Dalal’s recipe for this with me. Never tried it out, though. Your step-by-step instructions with photos are great. Btw, I too always always always cut everything at an angle. Maybe because both of us are ‘V’? ;-)

  4. Nice recipe, the pictures make it easy. Tried it out last weekend, turned out ok, the gatte turned out a little hard, prefer them a bit soft. Thanks for sharing .. keep more coming

    Shobhana, don’t fry them in oil again if you prefer softer gattes, will work out better for you. We prefer them to be crisper :)

  5. Pingback:   How can i cook gatte(besan) ki sabji.?

  6. Hi,

    Was searching for something to make for some guests arriving later today & having a nearly empty fridge didn’t help – this dish looks perfect – different & unique enough to be special & saves me a last minute dash to the grocery store :)

    A very interesting collection of recipes too!

    Thanks,
    Anita.

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  8. Vee, tu kaisa go? I just finished making this..what perfection u hv directed to! The dish is simply awesome to taste with the measures indicated by u…no tampering wt the measure!
    Tks!! Missing you a toooooooooooonnnnnnnn!

  9. Thanks Sangeeta,

    This step by step recipe was awesome. I made some changes in the gravy, added onion and ginger-garlic with Dana Methi tadka. It came out great. My flat mates could not believe that such a complex dish can be made by a guy, thanks to you.

    Cheers,
    Mohit

  10. very well detailed recipe+ ur way of making is so goood …i mean u hav done it soooo artistically ….the way u rolled the gattas and slantly cuttting….very good indeed ..thx 4 sharing it …i m new for this recipe ..nnever ever ate in my life…..but sure to try..keep it up ur GOOD work..bye

  11. hi there

    i heard the name gatte ki sabzi in a recent star plus show and i wanted to try it out, i just finished making it using ur step by step guide and i must say that it turned out just wow. thanks sooooo much. ps i am fiji indian so this dish is very new to us, onces again thankyou sooo much

  12. Pingback: Weekend foodlog « Train Of Thought

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