Gatte Ki Sabzi
How to make Gatte Ki Subzi | Spicy Tomato Gatta Curry | Gatta Curry Recipe | Besan Ke Gatte Ki Sabzi
Gatte Ki Subzi is an authentic Rajasthani dish which is made from Bengal Gram Flour. Gatta is steamed Gram Flour Dumplings cooked in Rich Yogurt Gravy.
My today's recipe is different from the authentic Rajasthani Gatte ki Sabzi. This recipe is my version of spicy gatta curry which is prepared in spicy tomato gravy. Another important change in my recipe is the use of coarse wheat flour for the proper binding and crunch in the gatta..
Gatta sabzi looks easy to make, but it requires practice and good cooking knowledge, as how easy and in comfortable way you can able to knead and bind the Bengal gram flour..
In the initial days of my cooking, when I started making Gatte ki Sabzi, while kneading the dough, the gram flour use to completely stick to my fingers and I keep looking for help as please someone help me as how to get rid off from the sticky gram flour from my fingertips :D ha ha ha and how to knead the dough and prepare gatta. Really messy and tough job... Hence, if you are facing same problem of sticking to your hands, don't worry, keep incorporating gram flour and then adjust the seasoning.. And at the time of kneading gram flour dough, add curd very slowly and it should be a gradual step by step process..
Let's learn to make Spicy Tomato Gatta Curry in an easy to understand step wise pictorial:
◾ RECIPE DETAILS
⚫Cuisine: Indian (Rajasthan)
⚫Course: Main Course
⚫Prep Time 5-7 min
⚫Cook Time 20-25 min
For the Gattas
♦4tbsp besan (Bengal gram flour)
♦2tsp coarse wheat flour (grind daliya and use that)
♦2tsp cooking oil
♦1tsp curd or few drops of water or 2tsp curd whey
♦1tsp ajwain (carom seeds)
♦1tsp sanuf (fennel seeds)
♦1tsp red chilly powder
♦Pinch of turmeric
♦Pinch of cooking soda
♦Salt to taste
♨For the gravy preparation
⭐2tsp cooking oil
⭐3-4 green chillies
⭐2 Tomatoes - pureed
⭐1tsp mustard seeds
⭐⅓tsp hing asafoetida
⭐2tsp red chilly powder
⭐1tsp coriander powder
⭐Salt to taste
⭐Few coriander leaves for garnish..
◾Combine all the ingredients mentioned under - for the gattas except curd and oil. Add oil and rub the oil in a flour using finger tips, Keep rubbing in until the mix looks like breadcrumbs
◾Now add curd or a few drops of water and form a hard dough. Knead well together.
◾Divide the mixture into 5 pieces and roll each portion into cylindrical shape or long thin strips.
◾Boil these long strips in 500-600 ml water for 5-7 minutes. Poke the long strips (gattas), by inserting a knife in one of the gatta, when knife comes out clean, it means gattas are perfect for gravy preparation. Take away the long strips and set aside. Please reserve the stock for the gravy preparation.
◾Cut the long strips into smaller pieces and shallow fry these pieces for 3-5 minutes. Take out and keep aside until called for..
◾Heat the oil in a fry pan, add asafoetida and mustard seeds, allow the mustard seeds to splutter.
◾Add tomato puree, saute till oil separates.
◾Add turmeric powder, coriander powder, red chilly powder, green chillies and salt to taste mix all well.
◾Add stock and gatta, mix well, simmer for 5-7 minutes until gravy thickens.
◾Serve hot with chappati.