Rajasthani Style Dried Gatta Capsicum Vegetable Recipe
A sattvic Rajasthani recipe with gram flour (besan), ajwain (carom seeds), red chilli powder. Ready in 40 min, serves 4.
Curated byPriyanka Rathore🇮🇳
Instructions
17 steps- 1
To begin making the Sukhe Gatte Capsicum 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
gram flour (besan)(1 cup)green bell pepper (capsicum) - cut into cubes(1) - 6
Roll the dough into a long cylinder and cut them into 1 inch discs
green bell pepper (capsicum) - cut into cubes(1) - 7
The next step is to cook the gattas in boiling water
- 8
In a large saucepan boil water
- 9
Once the water comes to a brisk boil, add the gattas into the water and boil until they comes floating to the top
green bell pepper (capsicum) - cut into cubes(1) - 10
Once they come floating to the top, boil for another 3 to 4 minutes
- 11
Drain the gattas and keep it aside
- 12
To make the Sabzi, in a sauce pan add oil, add cumin seeds and asafoetida, allow the cumin seeds to crackle for few seconds
cumin seeds (jeera)(1 teaspoon)asafoetida (hing)(1/4 teaspoon) - 13
Once that is done, you can add chopped bell peppers (Capsicum) and saute until the capsicum become slightly soft
green bell pepper (capsicum) - cut into cubes(1)sprig coriander (dhania) leaves - chopped(4) - 14
Turn the heat to low, add red chili powder, turmeric powder, garam masala, coriander powder, amchoor and salt
red chilli powder(1/4 teaspoon)salt - to tasteturmeric powder (haldi)(1 teaspoon)red chilli powder(1/4 teaspoon)garam masala powder(2 teaspoon)coriander powder (dhania)(1 teaspoon)coriander powder (dhania)(1 teaspoon)salt - to tastesprig coriander (dhania) leaves - chopped(4) - 15
Add the cooked gattas at this stage, mix well to combine and sprinkle some water and cook until the raw smell of spice goes away
- 16
Saute for another 10 minutes and switch off the heat and garnish with coriander leaves and serve hot
coriander powder (dhania)(1 teaspoon)coriander powder (dhania)(1 teaspoon)sprig coriander (dhania) leaves - chopped(4) - 17
Serve the Sukhe Gatte Capsicum Ki Sabzi Recipe along with Kadhi Pakoras , Mooli Paratha and Kadai Paneer Recipe to make it a rich meal for your Sunday lunch
Rate this recipe
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Rajasthani Style Dried Gatta Capsicum Vegetable Recipe
A sattvic Rajasthani recipe with gram flour (besan), ajwain (carom seeds), red chilli powder. Ready in 40 min, serves 4.
Curated byPriyanka Rathore🇮🇳
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Directions
17 steps- 1
To begin making the Sukhe Gatte Capsicum 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
gram flour (besan)(1 cup)green bell pepper (capsicum) - cut into cubes(1) - 6
Roll the dough into a long cylinder and cut them into 1 inch discs
green bell pepper (capsicum) - cut into cubes(1) - 7
The next step is to cook the gattas in boiling water
- 8
In a large saucepan boil water
- 9
Once the water comes to a brisk boil, add the gattas into the water and boil until they comes floating to the top
green bell pepper (capsicum) - cut into cubes(1) - 10
Once they come floating to the top, boil for another 3 to 4 minutes
- 11
Drain the gattas and keep it aside
- 12
To make the Sabzi, in a sauce pan add oil, add cumin seeds and asafoetida, allow the cumin seeds to crackle for few seconds
cumin seeds (jeera)(1 teaspoon)asafoetida (hing)(1/4 teaspoon) - 13
Once that is done, you can add chopped bell peppers (Capsicum) and saute until the capsicum become slightly soft
green bell pepper (capsicum) - cut into cubes(1)sprig coriander (dhania) leaves - chopped(4) - 14
Turn the heat to low, add red chili powder, turmeric powder, garam masala, coriander powder, amchoor and salt
red chilli powder(1/4 teaspoon)salt - to tasteturmeric powder (haldi)(1 teaspoon)red chilli powder(1/4 teaspoon)garam masala powder(2 teaspoon)coriander powder (dhania)(1 teaspoon)coriander powder (dhania)(1 teaspoon)salt - to tastesprig coriander (dhania) leaves - chopped(4) - 15
Add the cooked gattas at this stage, mix well to combine and sprinkle some water and cook until the raw smell of spice goes away
- 16
Saute for another 10 minutes and switch off the heat and garnish with coriander leaves and serve hot
coriander powder (dhania)(1 teaspoon)coriander powder (dhania)(1 teaspoon)sprig coriander (dhania) leaves - chopped(4) - 17
Serve the Sukhe Gatte Capsicum Ki Sabzi Recipe along with Kadhi Pakoras , Mooli Paratha and Kadai Paneer Recipe to make it a rich meal for your Sunday lunch
Rate this recipe
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