Gatte Ki Sabzi

A traditional Rajasthani dish made with Besan that is first boiled and then cooked in a spicy curd-based gravy. It goes well with steamed rice and roti.

Servings - 4

Preparation Time - 25 Mins

Difficulty Level - Medium

Cook Time - 20 Mins

Ingredients

For making the Gatte/Gatta

1 cup Vijay Gold Besan Flour
1 tsp coriander powder
¼ tsp turmeric powder
1 tsp red chili powder
½ tsp cumin seeds
½ tsp ajwain/carrom seeds
3 tablespoon ghee/clarified butter
Salt as per taste
3-4 tsp water
1 tsp oil

For boiling and frying the Gatte/Gatta

4 glasses of water
2 dry red chilies
½ tsp cumin seeds
½ tsp fennel seeds
2 tsp ghee/clarified butter

For making the gravy

2 tsp oil
½ inch ginger
3-4 green chilies
2 tomatoes
½ tsp asafeotida/hing
1 tsp cumin seeds
2 dry red chilies
2 tsp ghee/clarified butter
4 tablespoon curd
Salt as per taste
¼ cup chopped coriander leaves
½ tsp garam masala powder
1 tsp kasuri methi (roasted & crushed)
1.5 tsp coriander powder
1 tsp red chili powder
½ tsp turmeric powder

Procedure

For making the Gatte/Gatta

In a mixing bowl, take Vijay Gold Besan Flour, add turmeric powder, red chili powder, coriander powder, cumin seeds, ajwain/carrom seeds, salt, ghee/clarified butter, give everything a nice mix.
Next add curd, little at a time, do not add all the curd together. Knead it well for about 8-9 minutes, to form a semi soft dough, just like the dough of pooris.
The dough should be of smooth texture, if you see any cracks, sprinkle little water and knead it again to form a smooth dough.
Once the dough is formed, apply little oil over the dough.
Divide the dough into 5 equal parts, roll each part to form a smooth ball.
Now with the help of your fingers, roll each dough ball to give it a cylindrical shape.

For boiling and frying the Gatte/Gatta

In a pan, add water, heat the water on a medium to high flame, once it starts to boil add dry red chilies, cumin seeds and fennel seeds.
Add the prepared gatte, one by one, cover and allow it to cook on a medium flame for about 8-10 minutes or until the gatte starts to float on the top and you can see bubbles/ blisters all over the gatte.al shape.
Gently remove them with the help of a spatula/spoon by draining the excess water. Reserve the water, in which gatte were boiled, for the gravy.
Place the gatte on a plate, allow them to come at room temperature, cut it into small pieces.
Heat ghee/clarified butter in a pan, shallow fry the prepared gatte for 2-3 minutes. Keep it aside.

Tips for cooking:

Addition of dry red chilies, cumin seeds & fennel seeds, while boiling the gatte is optional, however, it gives a nice flavour to our gatte.
In case the dough becomes too sticky, sprinkle some more gram flour/besan and knead.
Make sure the curd is at room temperature.
For kneading the dough for the gatte, do not add all the curd at a time, the quantity of curd and the water will vary depending on the texture of curd.

Tips for Cooking

For frying the idli pieces, lightly coat the idli pieces with the prepared batter one by one. Do not fry all the idli pieces at one time, do it in batches.
For making the Manchurian Sauce, use warm water.
Addition of garam masala powder is completely optional.
After adding the fried idli pieces in the sauce, quickly toss it with the sauce, so that it remains crispy.

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