Jhatpat Recipes by Apurva
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Rajasthani Gatte ki Sabzi

>> Monday, July 8, 2013

Gatte ki sabzi is one of my most favorite Rajasthani dish specially when served with Churma dal batti. I have learned this recipe from my Mom and now sharing with you guys. I am sure you will love it.

For Gatte
1 cup Besan 
Salt to taste
1/2 tsp Chilly powder
1/2 tsp Dhaniya (Coriander powder)
1/4 tsp  Ajwain (Carom Seeds) 
1/2 tsp Saunf (fennel seeds) powder
Pinch of soda
2 tbsp oil for Mohan
1/4 cup Curd

For Gravy
1 Tbsp Oil/Ghee
1/2 tsp Jeera (Cumin Seeds)
1/4 tsp Hing
1/2 tsp Crushed Green Chilies and Ginger
1/2 tsp haldi (Turmeric) powder
1/2 tsp Red chilly powder
1/2 tsp Dhaniya (Coriander) powder
Few fresh coriander leaves
1/2 cup Curd
1/2 tsp Besan
Salt to taste

1. Mix all the ingredients and add little by little curd to make a smooth dough out of it.

2. Divide the dough in equal parts and make small pipes shaped rolls of it.

3. Take a vessel and boil water in it. Once the water starts boiling add these rolls and boil for 5 min.
4. After 5 min remove and roll and keep aside for cooling. Once the rolls cool, cut them into small pieces.

For Gravy
1. In a pan heat some ghee/oil and add hing and jeera along with crushed green chilly and ginger.
2. Now in a bowl take half cup water and add the dhaniya, haldi and chilly powder and make a paste of it.
3. Add this paste to the pan and fry till the ghee leaves out the mixture. At the time of frying the mixture you can also add few fresh coriander leaves in it.
4. In another bowl take half cup curd and mix 1/2 tsp besan in it and form smooth paste.
5. Now add this curd paste in the pan and on low flame stir it continuously  Add water based on the consistency of gravy you want.
6. Once the gravy boils add the gatte pieces and boil for another 2-3 min.
7. Garnish with fresh coriander and tadka of red chilly powder and ghee.
8. Your delicious Rajasthani Gatte is ready to serve.


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