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Gatte ki Sabzi

Gatte ki Sabzi

Name: Gatte ki Sabzi
Total time: 2 min 4 s
Yield: 3
Ingredients: 1 teaspoon Baking Soda; 1 cup Gram Flour/besan; 0.25 teaspoons Asafoetida/hing; 1 teaspoon Turmeric Powder; 1.5 teaspoons Ajwain Seeds; 1 teaspoon Red Chilli Powder; 1 teaspoon Coriander Powder; 1 teaspoon Salt; 3 teaspoons Refined Oil; 1 teaspoon Cumin; 2 units Red Dry Chilli Bydagi; 2 units Onion; 1 cup Curd; 1000 ml Water; 6 g Coriander Leaves; 8 g Garlic; 1 teaspoon Ginger; 4 units Green Chillies

Time45 Min

DifficultyIntermediate

Serves3

Gatte Ki Sabzi hails from Rajasthani cuisine where chickpea dumplings are dunked in a spicy and tangy yogurt-based gravy. Gram flour is used to make the coating for the dumplings and the dish is served mostly during big events, family gatherings, and wedding parties. Gatte Ki Sabzi is best served with parathas and rotis. For those days when you don't have a lot of vegetables lying around the house ... , this recipe is a lifesaver because of its simple ingredients. We've made a Gatte Ki Sabzi video for you to show how to make Gatte Ki Sabzi at home. You can watch that for the steps on making the dish and you can also modify it based on your needs. If you'd like to use something else besides gram flour or make it low-carb, you can go with coconut flour and that would work just as well. You can also serve this dish with a side of piping hot Basmati rice if you want.

Ingredients

Dry Grocery

Gram Flour/besan

1 cup

Asafoetida/hing

0.25 teaspoons

Turmeric Powder

1 teaspoon

Ajwain Seeds

1.5 teaspoons

Red Chilli Powder

1 teaspoon

Coriander Powder

1 teaspoon

Salt

1 teaspoon

Refined Oil

3 teaspoons

Cumin

1 teaspoon

Red Dry Chilli Bydagi

2 units

Fruits & Vegetables

Onion

2 units

Ginger

1 teaspoon

Dairy

Curd

1 cup

Other

Baking Soda

1 teaspoon

Water

1000 ml

Coriander Leaves

6 g

Garlic

8 g

Green Chillies

4 units

Directions

Take a bowl to add 80 % besan, 1/2 tsp turmeric,1/2 tsp red chili, 1/2 teaspoon coriander powder, salt, oil, ajwain, baking soda, and mix well. Gradually add water and mix until it turns into a smooth dough.

Roll out into cylinders not thicker than the base of the index finger.

Boil the water in a pot along with salt. Bring it down to a simmer. Simmer the cutout cylinders till they double in size. Strain it and keep it aside. Once it cools down, cut it in small dices. Do not throw the water in which it was blanched.

In a bowl add yogurt and 20% of besan along with all leftover powdered spices and mix well. Finely chop the ginger, onion, garlic, and green chili. Set aside.

Heat oil in a pan. Add cumin seeds along with ajwain seeds and allow it to crackle. Add hing. Then add fine chop garlic, chopped green chili, chopped ginger, dry red chili and saute for a minute.

Add chopped onion and cook till it turns golden brown in color. Add yogurt and besan batter along with some of the water in which gatta was boiled and mix well until the first boil comes. Stir continuously to avoid burning.

On a slow flame, add the gatta pieces into the gravy and allow to cook till the desired consistency is achieved.

Finish it with chopped coriander leaves and serve with chapati or rice.

Health Benefits of Gatte Ki Sabzi

Gatte Ki Sabzi benefits for health start with the fact that it's a good source of protein and carbs. Gram flour doesn't impact blood sugar levels as bad as regular flour which is a big bonus. It contains several vitamins and minerals and even supplies your body with a decent amount of magnesium, iron, copper, and fiber. Yogurt has healthy saturated fats and the "good" kind of cholesterol needed for proper hormone production. Additionally, yogurt is a good probiotic which means it improves gut health and boosts digestion. If you're on a weight loss plan or any fitness routine, you'll be happy to learn that our Gatte ki Sabzi calories aren't that high. It makes for a filling meal and if you're constantly starving in the evenings, you'll notice that it satiates your appetite. The vegetables and spices you add to the gravy make the dish more nutrient-dense. Nutrient density and variety are what matters when it comes to being healthy since your cells and entire body are built on them. This recipe comes close to the authentic Gatte Ki Sabzi restaurant-style dish and we're satisfied with the results. The curry tastes great and we love the way the flavors and spices meld into one another. Enjoy it with your family and tell us sometimes about how they liked it. :)

Success!

We hope you had fun making it! Enjoy the meal.

Gatte Ki Sabji - Tips On Making the Recipe Easy

If you are in a hurry for some reason, you can skip the step involving onion and garlic in the gatte ki sabzi recipe. There is no fixed amount of water that you have to use in the gatte ki sabzi recipe. You can add water to change the consistency of the gravy. Most of the time, gravy thickens after it gets cooled. If that happens to your gatte ki sabji, add some water in the pan along with sabji and heat it for a minute. There are mainly two methods of making the gatte ki sabji. One method is to make the gatte, pan fry them and then add them to the curry. Another method is the traditional method in which you don’t have to pan-fry the besan ke gatte. You just have to boil them and then add them straight to the curry. This means that if you are in a hurry, you can choose the gatte ki sabji recipe in which you do not have to pan-fry the gatte. A good rule of thumb for knowing the time for boiling gatte is this – let them boil until they start to float on the surface of the water. Without proper boiling, your gatte will not give a consistent taste in the besan gatte ki sabji. If you follow the recipe step by step and yet your gatte becomes hard, you can try adding a small amount of extra oil and yoghurt to the besan gatte ki sabji. To check whether the cylindrical rolls are well cooked or not, just insert a knife in the roll. If the knife comes out clean, this means that the cylindrical rolls are cooked. Otherwise, cook them for 2 to 3 minutes more.

Tips For Extra Taste

Take curd made from full-fat milk. Curd made from low-fat milk or toned milk does not give the desired consistency and taste in the besan ke gatte ki sabji. The most important thing you can do to make your besan ke gatte soft is to knead the besan dough well. Otherwise, there are high chances that the besan ke gatte will turn out to be hard. Add some curd while you knead besan to make gatte. With curd, the gatte that we get from the dough is soft without which you can not have a delectable sabji. Some people like to add baking soda to their recipe. It is not essential to add, but if you want you can add 0.25 tbsp of baking soda while you prepare the gravy for besan gatte ki sabji. Beginners often do not stir the ingredients while they come to a boil. This leads to the curdling of the curd. And this tip does not just apply to gatte ki sabji recipes. In any recipe that involves cooking the gravy with curd, you have to keep stirring until the pan is removed from the heat. Some people like their gatte ki sabji to be extra spicy. If you are from that group of people, add 2 tbsp of red chilly powder. However, if the besan ke gatte ki sabji becomes too hot, you can reduce the amount of red chilly powder to ½ to 1 tbsp. Remember that you have to change the amount of coriander powder according to red chilly powder. Try not to take out all the spiciness from gatte ki sabji. Most Rajsthani cuisines taste best when they are prepared spicy. To counter the spice, you can take extra curd in your thali. Want some variation in your besan ke gatte ki sabji taste? You can add dried mint to the besan while you prepare the dough. If you have made extra gatte by chance or you have prepared lesser gatta curry, you can use the leftover gatte to make gatta pulao. The best part is that you do not even have to alter the pulao recipe in any way. Just fry the gatte and add them in pulao. Both of them get blended well naturally. For some variation in gatte ki sabzi taste, you can replace cumin seeds with carom seeds. There are many variations of gatte ki sabzi. Some people like to use curd while making it, others prefer to make a gravy of onions and tomatoes. You can choose the gravy according to your taste. Just remember that you have to save the water that you got from the boiling gatte. Add this water later to the gravy as it will add taste to the gravy and will also give the required texture to your Rajasthani gatte ki sabji.

Tips On Storage

If you are expecting guests, you can make gatte beforehand. Just prepare the gatte and store them in a fridge. Take them out the next day and then add them to the gravy and your gatte ki sabzi will be ready in minutes. If you are storing the gatte in the fridge, just make sure that you boil them again before adding them to the hot gatta curry. Otherwise, gatte will not taste fresh in gatte ki sabzi. Although you can store gatte for a day, do not wait to put them in the gravy once you have made it. For a proper blend, it is essential that you add gatte in the gravy as soon as you make it.

Serving Ideas

You can serve gatte ki sabji with phulka, roti, missi roti, paratha, or any other Indian flatbread. You can also serve this sabji with steamed rice. If you want to have the classic Rajsthani taste, serve it with missi roti. Usually, gatte ki sabji is eaten as a lunch or a dinner.

The Takeaway

Rarely do you get a rich taste from cuisines without putting a lot of effort into them. Gatte ki sabji is one such rare dish that will give you that taste without demanding a lot of effort. Once you know how to make gatte ki sabji, you can also try garlic chutney, besan ladoo, khandvi, dhokla. By now, you know almost everything about the recipe. Now it is time to make a delicious gatte ki sabji.