Gatte Ki Sabji | Rajasthani Gatta Curry

Detailed Rajasthani Gatta Curry Recipe| Besan Ke Gatte Ki Sabzi with step by step video tutorial. This is a best Rajasthani curry.

Recipe Source Link:https://www.mygingergarlickitchen.com/besan-gatte-ki-sabzi-gatta-curry/

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RECIPE INGREDIENTS

» For Besan Gatte:

• 1 1/2 cups gram flour / besan
• pinch of asafetida / hing
• 1/4 teaspoon turmeric powder / haldi powder
• 1 teaspoon red chili powder / lal mirch powder
• Salt to taste
• 1 teaspoon cumin seeds / jeera
• 2 teaspoons ginger-garlic paste / adrak lehsun ka paste
• 1/4 cup plain yogurt / dahi, at room temperature
• 5 tablespoons oil / tel
• 1/2 teaspoon baking soda (optional, i did not add any in this recipe)
• 1 tablespoon kasuri methi / dried fenugreek leaves
• Water, if needed

» For Besan Gatta Sauce:

• 3-4 tablespoons oil / tel
• 2 teaspoons cumin seeds / jeera
• 3/4 cup onion, ginger, garlic paste (use 2 medium sized onions, 1-inch ginger, 6 garlic cloves)
• 1 medium green chilies chopped
• 1/2 teaspoon turmeric powder / haldi powder
• 1 teaspoon red chili powder, or to taste
• 1/2 teaspoon coriander powder / dhania powder
• Pinch of asafetida / hing
• 1/4 teaspoon garam masala powder
• 2 tablespoons kasuri methi / dried fenugreek leaves
• Salt as per taste
• 1 ½ cup natural whisked yogurt (dahi), at room temperature

RECIPE INSTRUCTIONS

» Making Besan Gatte ki Sabji:

1. Add besan, asafetida, turmeric powder, red chili powder, salt, cumin seeds, ginger-garlic paste, yogurt, oil, Kasuri methi to a large mixing bowl. Also, add baking soda, if using.
2. Mix well to knead into a stiff dough. Add about 2 tablespoons of water if needed.
3. Divide the dough into 4-6 equal portions and shape each portion into 10 inches long thin cylindrical roll.
4. Boil enough water in a pan. Add rolls to the boiling water. Cover the pan and boil over medium heat for 10 to 15 minutes or cook until the rolls (gattas) float on the surface. When the gattas are cooked, remove them from heat.
5. Drain gattas from the water and transfer them on a plate. Set the gatta rolls aside to cool slightly.
6. Also, keep the gatta water aside, we will add this water to the curry base.
7. Once the gattas are cooled, cut each cylinder into 10-12 pieces, and keep them aside.
8. Gattas are ready. We will add these gattas to the curry base.

» Making Sauce For Besan Gatta Curry:

1. Heat 3 tablespoons of oil in a pan.
2. Once the oil is hot, add asafetida and cumin seeds to it.
3. When the seeds begin to crackle, add onion ginger garlic paste.
4. Saute the onion ginger garlic paste till light brown in color.
5. Once the onion ginger garlic paste is cooked, add chili powder, turmeric powder, coriander powder, and garam masala along with the boiled gatta water we kept aside earlier. Cook for another 3-4 minutes.
6. Now lower the heat and slowly add the whisked yogurt (curd). Mix well and stir continuously till it comes to a boil.
7. Once you see the oil coming up to the surface add the cut Gatta pieces, salt, green chili, and fenugreek leaves. Mix everything well.
8. Now Let the curry cook covered on medium-low heat for 10-12 minutes for the flavors to concentrate. Keep stirring occasionally.
9. Transfer the curry to a serving dish and garnish with chopped green chilies and cilantro leaves.
10. Serve hot with rice or flatbread as you prefer.

RECIPE NOTES

1. No notes for this recipe.