Gatte ki sabji / subzi is a popular and all-time favorite marwari / Rajasthani recipe with besan or gram flour based dumplings simmered in curd laden tangy gravy. Enjoy the gatter ki subzi with bajra roti or rice or roti................ I ve tried it with dosa 's also.....it really tasted good :)
You would require
1 Cup gram flour / Besan
Salt To Taste
A pinch of hing / asafoetida
1/2 Tsp Red Chilly powder
1/4 tsp Turmeric powder
2Tbsp Cooking Oil + oil for smearing
Water
Combine all the ingredients to form a hard dough.
Since gram flour does not absorbs water as the regular wheat flour , add water in smaller quantity while kneading the dough
Rub oil at intervals to avoid the dough sticking on to your palms and fingers
Divide the dough into equal portion and roll into 5 - 6 " round strips with the help of you palms
Meanwhile add 2 - 3 cups of water in a deep vessel and let it come to boil
Once the water is boiling add the dough strips along with a drop or two of oil , which will prevent it from sticking to each other
(Remember to boil the water well, else the dough might turn out into a paste)
Let it boil for 10 - 15 mins, In case you want to check , cut the strip with the help of a knife and check the middle portion of the surface of the cut , It should be of a even color...The surface might look like some pox affected skin, but that s perfectly fine
Once done, remove the pieces with the help of a slotted spoon or tongs and keep it aside
Reserve the water
Gravy
1 cup Curd
2Tbsp wheat Flour
1/2 Tsp Red chilly powder
1/2 Tsp Garam Masala Powder
1/2 Tsp crushed Saunf / Fennel Seeds
1/2 tsp Amchoor / Dry mango powder
Salt to Taste
Water - as required
Combine all the ingredients and mix well to form a smooth paste, Add water if necessary
Final Process
1Tbsp Oil
1/2 Tsp cumin seeds
2 bay leaves - dry
1/4 Tsp turmeric powder
1/2 Tsp red chilly powder
Curd Gravy
Gattae
2Tbsp dried Methi / Fenugreek leaves - Crushed
Cut the gatte strips into smaller pieces
In a pan heat oil, and add the cumin seeds and bay leaves And switch off the flame
Now add the turmeric and chilly powder and then the curd gravy, mix well and turn and switch on to low flame
Stir continuously so that it does not curdles
Add water if required at this stage to make it a gravy consistency - use the reserved water that was kept aside after draining the gatte, and in case the gravy looks thin add more wheat flour to make it thicker
Once it starts boiling add the gatte pieces along with methi leaves
Mix well and let it cook for another 5 - 7 mins and serve hot with rotis or rice
Let me know how did yours turn out !!!
In case you would like to add or lessen any of the ingredients, please feel free to experiment !!!
You would require
1 Cup gram flour / Besan
Salt To Taste
A pinch of hing / asafoetida
1/2 Tsp Red Chilly powder
1/4 tsp Turmeric powder
2Tbsp Cooking Oil + oil for smearing
Water
Combine all the ingredients to form a hard dough.
Since gram flour does not absorbs water as the regular wheat flour , add water in smaller quantity while kneading the dough
Rub oil at intervals to avoid the dough sticking on to your palms and fingers
Divide the dough into equal portion and roll into 5 - 6 " round strips with the help of you palms
Meanwhile add 2 - 3 cups of water in a deep vessel and let it come to boil
Once the water is boiling add the dough strips along with a drop or two of oil , which will prevent it from sticking to each other
(Remember to boil the water well, else the dough might turn out into a paste)
 |
| Gatte in boiling water |
Let it boil for 10 - 15 mins, In case you want to check , cut the strip with the help of a knife and check the middle portion of the surface of the cut , It should be of a even color...The surface might look like some pox affected skin, but that s perfectly fine
 |
| Cooked Gatte |
Once done, remove the pieces with the help of a slotted spoon or tongs and keep it aside
Reserve the water
Gravy
1 cup Curd
2Tbsp wheat Flour
1/2 Tsp Red chilly powder
1/2 Tsp Garam Masala Powder
1/2 Tsp crushed Saunf / Fennel Seeds
1/2 tsp Amchoor / Dry mango powder
Salt to Taste
Water - as required
Combine all the ingredients and mix well to form a smooth paste, Add water if necessary
 |
| Curd and wheat flour |
 |
| Along with the masala |
 |
| After mixing all the ingredients, this is how it will finally look like |
Final Process
1Tbsp Oil
1/2 Tsp cumin seeds
2 bay leaves - dry
1/4 Tsp turmeric powder
1/2 Tsp red chilly powder
Curd Gravy
Gattae
2Tbsp dried Methi / Fenugreek leaves - Crushed
Cut the gatte strips into smaller pieces
In a pan heat oil, and add the cumin seeds and bay leaves And switch off the flame
Now add the turmeric and chilly powder and then the curd gravy, mix well and turn and switch on to low flame
Stir continuously so that it does not curdles
Add water if required at this stage to make it a gravy consistency - use the reserved water that was kept aside after draining the gatte, and in case the gravy looks thin add more wheat flour to make it thicker
Once it starts boiling add the gatte pieces along with methi leaves
Mix well and let it cook for another 5 - 7 mins and serve hot with rotis or rice
Let me know how did yours turn out !!!
In case you would like to add or lessen any of the ingredients, please feel free to experiment !!!
