Gatte ki sabzi

This is another Rajasthani dish that I have learnt not only to make but also relish. It may be common to a lot of people, but for me it took time to get the hang of it. And I realised it does not take much time. Not to mention being minimalistic.

This dish is a big help when you want that one curry dinner or when you have run out of green veggies. The only thing you will need to have at home is sour curd. And of course besan. :-)

Here's the recipe for Rajasthani Gatte ki sabzi.

Need : Besan, sour curd, red chilli powder, haldi powder, jeera, a pinch of hing, a little cooking oil, salt, water.

How to : Knead the besan with a little oil, salt, red chilli powder and water to make a dough.

Divide into balls and roll them on a flat surface to make long strips of gatte like so.



Heat enough water in a deep vessel. Add a little salt and oil to the water to prevent the gatte from sticking to each other.

Add the rolled strips into the water when it starts boiling. When the gatte get cooked, they will float to the surface (notice the small one).




You can check by cutting a gatta with a spoon to see if it is done.
Drain the gatte and cut them into small pieces. These can be stored in the fridge and used later too.

Heat oil in a kadhai and add jeera and a little hing. Now add the gatta pieces and fry. Add haldi powder , red chilli powder and salt.
Beat curd with a little besan ( to prevent curdling ). Add to the fried gatte and keep simmering till you get desired consistency.

Great with hot rotis. I love it with plain hot rice as it complements the spicyness of the dish.