Name: Rajasthani gatte ki subzi recipe by Pavithra M Adiga at BetterButter
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 3
Ingredients: For gatte:; Besan flour or gram flour- 1 cup; Curd – 2 tbsp; oil- 1 tbsp; Turmeric powder- 1 tsp; Red chilli powder- 2 tsp; Hing- 1/2 tsp; Coriander seeds- 1 tsp; Jeera- 1 tsp; salt as per taste; Water- 2 cups; FOR GRAVY:; Fresh Curd- 1 cup; Turmeric powder- 1 tsp; Red chilli powder- 2 tsp; Garam masala- 1 tsp; Sugar- 1 tsp; Amchur powder- 1/2 tsp; Oil- 2 tbsp; salt as per taste; Mustard seeds- 1/2 tsp; Coriander leaves for garnishing

ABOUT Rajasthani gatte ki subzi RECIPE

Gatte ki sabzi is a typical traditional Rajasthani delicacy with gram flour or besan as the main ingredient. Gatte means cooked gram flour dumplings. These gatte are later dunked in thick curd gravy.

Ingredients Serving: 3

For gatte:
Besan flour or gram flour- 1 cup
Curd – 2 tbsp
oil- 1 tbsp
Turmeric powder- 1 tsp
Red chilli powder- 2 tsp
Hing- 1/2 tsp
Coriander seeds- 1 tsp
Jeera- 1 tsp
salt as per taste
Water- 2 cups
FOR GRAVY:
Fresh Curd- 1 cup
Turmeric powder- 1 tsp
Red chilli powder- 2 tsp
Garam masala- 1 tsp
Sugar- 1 tsp
Amchur powder- 1/2 tsp
Oil- 2 tbsp
salt as per taste
Mustard seeds- 1/2 tsp
Coriander leaves for garnishing

Instructions

Gatte preparation:
Dry roast coriander seeds and jeera, cool and coarsely powder it. Keep this aside.
Now take a big bowl, add besan flour, turmeric powder, red chilli powder, hing, mix well. Now add oil, curd, salt and coarsely powder coriander and jeera. Add water and prepare dough.
In the meantime water can be boiled in a big a kadhai. Rest the dough for 5 mins, now roll these into small cylinders. Cut these into small pieces.
Add these into boiling water; cook for 30 mins or until the entire gatte float on water surface. Check whether the inner part of gatte is cooked well.
Keep the gatte in the hot water and allow it to cool slowly. Strain and keep the gatte aside for gravy. After the gatte is cooled, gravy is prepared.
Gravy preparation:
Take curd in a bowl and add all the dry powders under the gravy section. Blend together and keep aside.
Take a thick bottom kadai, add oil, mustard seeds, sauté well. Lower the flame and add the curd masala mixture with continuous stirring.
At last add salt, sugar and cooked gatte to this. Close the lid and cook for some time. Serve the typical Rajasthani gatte ki sabzi with any simple Indian flat bread.

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