Gatte Ki Sabzi ~ Rajasthani Specialty Side Dish with Sushil Rathore

by on April 15, 2012

 

Gatte ki sabzi - Soulfood recipes

When one mentions Rajasthan, images of deserts, camels and havelis conjure in the mind along with its specialty cuisine. Among the vegetarian dishes, Baati, Ker Sangri & Gatta are definitely some top favourites. Gatte is a term used for the chunks prepared from a dough of gram flour and spices. These chunks can be added to a yogurt gravy to make this perfect side-dish, they are also shallow or deep-fried to make the famous Gatte ka pulav. Here is the Gatte ki Sabzi shared by Mrs Sushil Rathore.

 

Ingredients:

The Gattas:

  • Bengal gram flour (besan) – 2 cups
  • Red chilli powder – 1 tsp
  • To tweak this into a Jain recipe, avoid the garlic. During Paryushan, you can use dried coconut leaves or kasoori methi instead of fresh coriander leaves.
  • Turmeric powder – ¼ tsp
  • Carom seeds (ajwain) – ¼ tsp
  • Salt – to taste
  • Oil – 2-3 tbsps

For Gravy:

  • Fresh yogurt – 1 cup, beaten
  • Garlic paste – ½ tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tbsp
  • Turmeric powder – ¼ tsp
  • Cumin seeds – 1 tsp
  • Asafoetida powder – a pinch
  • Salt – to taste
  • Coriander leaves – 2-3 tbsps, chopped fine
  • Oil or ghee – 2 tbsps

Method:

To prepare the gattas:

1) Combine all the ingredients of the gattas, allowing the oil to coat the mixture evenly. Now knead into stiff dough with as little warm water as possible.
2) Divide the dough into 7-8 equal portions and make into ½ inch diameter smooth rolls.
3) Heat a pan with enough water to allow the rolls to boil. When the water starts boiling, add 1 tsp oil and the rolls. Cover with a lid, lower the flame and boil for 12-15 minutes, stirring occasionally and gently.
4) Switch off the flame, strain the water and set aside.
5) Chop the rolls into ½ inch pieces.

The gravy:

1) Heat the oil or ghee in a pan, and add the cumin and asafoetida.
2) Lower the flame, add the chilli powder and immediately add the garlic paste and half the beaten yogurt. Stir continuously so that the yogurt does not curdle. Add the coriander powder, turmeric powder and salt and cook for 7-8 minutes until the spices separate from the oil.
3) Now add the gattas and cook for a few minutes.
4) Mix the remaining yogurt with ½ cup of water and add to the gattas. Stir gently and boil for 5-7 minutes on low flame. Switch off the flame and garnish with coriander leaves.

 

Serve as a side-dish in a meal with phulkas. A tasty accompaniment to steamed rice as well.
Photo Courtesy: Aditi Jain.

 

This recipe was first featured in Soul Food and Soul Mates – a column in Harmony Magazine. Part-1 of this post is the interview with Sushil & Col. Uday Singh Rathore from Rajasthan.

 

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