Rajasthani Gatte ki Sabzi Recipe | Chef Amrita Raichand | Rajastani Famous Dish Gatte Ki Sabzi

Learn how to make Traditional Rajasthani Style Gatte ki Sabzi in this easy-to-follow recipe by Chef Amrita Raichand

Perfect for a taste of Homemade Indian Cuisine!

Check out my Sattu ka Paratha Video:    • Bihar Special Sattu Paratha Recipe | ...  

Learn about the Difference of Sattu & Besan:    • Sattu vs. Besan: What's the Difference?  

To Check out my Dhuaan Maas Recipe, Click Here:    • Authentic Mutton Recipe: Dhuaan Maas ...  


Gatte ki Sabzi Recipe:-

Gatte Ki Sabji
Ingredients For The Gatte
Gram flour (Besan) - 1 cup
Baking soda - a small pinch
Fennel seeds(saunf)- 1 tsp
Green chillies (finely chopped)- 1 tsp
Fresh coriander leaves (chopped) - 1 tbsp
Salt - to taste
Turmeric powder - 1/2 tsp
Red chilli powder- 1 tsp
Ghee - 2 tsp
Water - just a little to form a soft dough-( I used about 2.5 tbsp )
Oil - 1/2 tsp


Ingredients For The Gravy
Curd- 2 Cups
Ginger-garlic paste - 1 tbsp
Salt - to taste
Red chilli powder - 2 tsp heaped
Coriander powder - 1 tbsp
Turmeric powder – 1/2 tsp
Oil- 3- 4 tbsp
Fennel seeds – 1/2 tsp
Curry leaves - 7-8
Kasoori methi (crushed)- 1 tsp
Asafoetida (hing) - a big pinch
Sugar - a big pinch
Onion (chopped)- 1 (small)
Green chillies (chopped) - 1 tsp
Tomato (chopped)- 1 (small)
Boiled water of gatte - enough to adjust the consistency

Method:-
Start by making the Gattas :
1. In a deep pan(kadhai) add water and bring it to a boil.
2. In the meantime, take a parat(wide, shallow vessel) and add besan to it along with the rest of the dry ingredients of the gattas. Mix everything together till it turns into a crumbly mixture.
3. Now add water 1 tbsp at a time and knead into a soft dough. Drizzle some oil and smoothen the dough.
4. Divide the dough into equal portions and using your palm, make a cylindrical but thin log.
5. Now carefully, add these to the boiling water. Once they come up to the surface of the water and start to float and you see bubbles on the logs, remove them on a plate with a help of a wired spatula and let them cool.
Note:- Do not throw the boiled water, it will be used to adjust the gravy consistency.

To Make The Gravy
1. Start by adding curd to a bowl & whisk till you get a smooth consistency.
2. Then add Ginger-garlic paste, Salt, Turmeric, Red chilli & Coriander powders and and mix till you get a homogeneous mixture. Keep aside.
3. Now, heat oil in a kadhai over medium heat and add fennel seeds along with curry leaves & let them splutter.
4. Then crush kasoori methi with your palms and add to the kadhai along with hing & sugar.
4. Once fragrant, add the chopped onions along with green chillies and cook till onions are translucent.
5. Then add the tomatoes and cook till they soften.
6. Now add the prepared dahi masala. Let the masala cook on medium flame while stirring continuously.
7. Add the boiled water of the gattas and adjust the consistency of the gravy. Keep stirring.
8. Now, cut the logs of gatte into small pieces (1/2 inch each) & add to the gravy.
9. Let the gravy simmer along with the gate on medium heat( Keep stirring occasionally). Once you get the desired consistency, switch off the flame.

10. Serve hot along with jowar ki roti , fried green chillies & sliced onions 😋

#amritaraichand #asrworld #chefandbeyond #MereGharKaKhana #RajasthaniCuisine #GatteKiSabzi #AuthenticFlavors #indianfood

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