Rajasthani Gatte Ki Sabzi Recipe With Onion & Garlic
Rajasthani · Vegetarian · 1h 10m · 4 servings
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For the soul.
Key Ingredients
- 1 cup gram flour (besan)
- 1/2 teaspoon ajwain (carom seeds)
- 1/4 teaspoon red chilli powder
- 2 tablespoons curd (dahi / yogurt)
- 2 tablespoons sunflower oil
- + 15 more ingredients — see full list below ↓
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How to Make Rajasthani Gatte Ki Sabzi Recipe With Onion & Garlic at Home
Ingredients (20 items)
- gram flour (besan)— 1 cup
- ajwain (carom seeds)— 1/2 teaspoon
- red chilli powder— 1/4 teaspoon
- tablespoons curd (dahi / yogurt)— 2
- tablespoons sunflower oil— 2
- salt - to taste
- tablespoons flour (besan)— 2 gram
- curd (dahi / yogurt)— 2 cups
- cloves garlic— 4
- onion - finely chopped— 1
- asafoetida (hing)— 1/4 teaspoon
- turmeric powder (haldi)— 1 teaspoon
- red chilli powder— 1/4 teaspoon
- bay leaf (tej patta) - torn— 1
- cloves (laung)— 3
- inch cinnamon stick (dalchini)— 1
- salt - to taste
- sprig coriander (dhania) leaves - chopped— 4
- mustard seeds— 1/2 teaspoon
- ghee— 1 tablespoon
Step-by-Step Instructions
- 1
To begin making the Rajasthani Gatte Ki Sabzi Recipe we will first make the gatte
- 2
In a large mixing bowl, combine all the ingredients for the gatta
- 3
Add a few teaspoons of water at a time and knead to make a firm dough
- 4
Knead well for about 5 minutes to make a very soft melt in the mouth gatta
- 5
If you add more water and it does not shape into a dough, then you will have to add more gram flour and knead it well
- 6
Roll the dough into a long cylinder and cut them into 1 inch discs
- 7
The next step is to cook the gattas in boiling water
- 8
In a large saucepan boil water until it comes to a brisk boil
- 9
Once the water comes to a brisk boil, add the gattas into the water and boil until they comes floating to the top
- 10
Once they come floating to the top, boil for another 3 to 4 minutes
- 11
Drain the gattas and keep it aside, till we get the Kadhi ready
- 12
To make the kadhi, in a mixing bowl, combine the yogurt, gram flour until it becomes a smooth paste
- 13
Add 2-1/2 cups of water, asafoetida, turmeric powder, red chilli powder and salt
- 14
Whisk well
- 15
Heat 1 tablespoon ghee in a sauce pan; add the mustard seeds and allow it to crackle
- 16
Add the onion, ginger and saute until the onion softens
- 17
Add the bay leaf, cloves, cinnamon and green chillies and saute until you can smell the aromas coming through for a few seconds
- 18
Stir in the Gatte Ki Kadhi mixture into the masala and boil briskly until the Gatte Ki Sabzi mixture thickens and comes together
- 19
You can either keep it thick or keep it a little thin, by adding water if desired
- 20
Once the boiled enough, stir in the boiled Gatte and simmer Rajasthani Gatte Ki Sabzi for 2 to 3 more minutes
- 21
Once done, check the salt and spices and turn off the heat
- 22
Stir in the coriander leaves and serve
- 23
Serve the Gatte Ki Sabzi along with Khooba Roti and Spicy Paneer Pulao With Vegetables, Kachumber Salad and Boondi Raita
