Gatte ki Sabji Recipe (Rajasthan Special)
Rajasthani Gatte Recipe | Besan Gatte
Gatte ki Sabji is a very famous vegetable of Rajasthan. Gatte is prepared using besan(gram flour) which is then added to a curry made up of onion, tomato, curd. It can also be prepared without onion or tomato or both, just making curry using curd and masalas.
So, if you are not having any other vegetables at home to prepare, papad ki sabzi or gatte can be the choice.
The whole process of making gatte ki sabji is divided into two parts – the first is making gatte and the second is preparing the gravy.
One of the common problems that people face while preparing this is that gatte can become hard. The solution to this problem is that the dough kneaded for gatte should be in desi ghee. Also, the dough should be properly kneaded after adding curd to it.
Gatte ki sabji can be enjoyed best with roti or paratha. It is also prepared along with dal bati.
I am sharing an easy and quick recipe to make the perfect gatte ki sabji at home.
Preparation Time:
15 Minutes
Cooking Time:
25 Minutes
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Ingredients (Servings - 4 people)
- Besan – 1 cup
- Onion, chopped – 3 medium size
- Ginger, grated – 1 teaspoon
- Garlic, grated – 1 teaspoon
- Water – 2 glasses
- Green Chilli, chopped – 1 teaspoon
- Salt – 1 ½ teaspoon or as per taste
- Red Chili Powder – 1 ½ teaspoon
- Coriander Powder – 2 teaspoon
- Turmeric Powder – ½ teaspoon
- Cumin Seeds – 1 teaspoon
- Hing – ¼ teaspoon
- Ajwain – ¼ teaspoon
- Kasuri Methi – 1 teaspoon
- Ghee – 3 tablespoon
- Oil – 1 tablespoon
- Garam Masala – ¼ teaspoon
How to make Gatte ki Sabji
Preparation of Gatte
- Ajwain to be crushed with the palm of your hand.
- Add ½ teaspoon salt, ¼ teaspoon turmeric powder, ajwain, ½ teaspoon red chili powder, and 1½ teaspoon ghee in besan and mix it properly.
- Pour 2 teaspoon curd in the mixture and mix well.
- Pour water spoon by spoon in the mixture to make the dough(same as prepared for poori dough) and grease with oil/ghee this dough all around and rest for 10-15 minutes.
- Knead the above mixture very well.
- Make small balls of lemon size.
- Roll them in the shape of a log
Boiling of Gatte
- Boil two glasses of water in a pan.
- Pour besan logs in the boiled water and boil them. Continue for 8-10 minutes on high flame.
- When logs come over the water surface i.e. they float on top and bubbles will be seen on them.
- It means that besan logs are cooked well.
- Do not cover the pan during the boiling process.
- Now gently take besan logs out with the help of a spatula(jhar) so that extra water may drain out. Keep this extra drained water aside as it will be used later on in its gravy.
- Place all logs on a plate and let them cool down.
- Now, cut these logs into small pieces with the help of a knife.
Preparation of Gravy
- Chop the onion roughly and put it in a small grinder or blender jar.
- Pour 1-2 tablespoon of water or curd in the jar and make a fine paste.
- For gravy, heat 2 tablespoons of ghee/oil in a fry pan.
- Add hing and cumin. Let them sputter.
- Add crushed garlic, ginger, and green chili on low flame and fry it for 30 seconds.
- Add onion paste and fry the mixture on low flame till its colour becomes golden brown.
- Pour turmeric, coriander, and 1 tablespoon red chili in the pan and cook them.
- When masala releases oil, pour 1 cup curd and stir continuously otherwise the curd will be torn out.
- When masala releases oil again, pour kasuri methi, garam masala, and salt.
- Pour the reserved water and mix very well and get one boil.
- When the gravy comes to a boil, add all pieces of gatte.
- Now simmer this gravy on low to medium flame for 5-6 minutes.
- Check the consistency of the gravy as per your choice. If you like thin gravy, you may add water at this stage and cook.
- Garnish with coriander and mint leaves.
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Gatte ki Sabji Recipe Tips
which add magic to your recipe!!!
Tip 1
By adding moyen of ghee in besan, soft gatte are prepared.
Tip 2
The curd used should be sour.
Tip 3
Dough should be kneaded properly.
Tip 4
Besan flour for gatte should not be kneaded very tight.
Recipe Card
Gatte ki Sabji Recipe (Rajasthan Special)
Gatte ki Sabji is a very famous vegetable of Rajasthan. Gatte is prepared using besan(gram flour) which is then added to a curry made up of onion, tomato, curd. It can also be prepared without onion or tomato or both, just making curry using curd and masalas.
Ingredients
- 1 cup Besan
- 3 pieces Onion, chopped
- 1 teaspoon Ginger, grated
- 1 teaspoon Garlic, grated
- 1 teaspoon Green Chili, chopped
- 1½ teaspoon Salt
- 1½ teaspoon Red Chili Powder
- 2 teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Cumin Seeds
- ¼ teaspoon Hing
- ¼ teaspoon Ajwain
- ¼ teaspoon Kasuri Methi
- 3 tablespoon Ghee
- 1 tablespoon Oil
- ¼ teaspoon Garam Masala
- 1½ glass Water
Instructions
Preparation of Gatte
- Ajwain to be crushed with the palm of your hand.Add ½ teaspoon salt, ¼ teaspoon turmeric powder, ajwain, ½ teaspoon red chili powder, and 1½ teaspoon ghee in besan and mix it properly.
- Pour 2 teaspoon curd in the mixture and mix well.Pour water spoon by spoon in the mixture to make the dough(same as prepared for poori dough) and grease with oil/ghee this dough all around and rest for 10-15 minutes.
- Knead the above mixture very well.
- Make small balls of lemon size. Roll them in the shape of a log
Boiling of Gatte
- Boil two and a half glasses of water in a pan.Pour besan logs in the boiled water and boil them. Continue for 8-10 minutes on high flame.
- When logs come over the water surface i.e. they float on top and bubbles will be seen on them.
- It means that besan logs are cooked well.Do not cover the pan during the boiling process.
- Now gently take besan logs out with the help of a spatula(jhar) so that extra water may drain out. Keep this extra drained water aside as it will be used later on in its gravy.
- Place all logs in a plate and let them cool down.Now, cut these logs into small pieces with the help of a knife.
Preparation of Gravy
- Chop the onion roughly and put in a small grinder or blender jar.
- Pour 1-2 tablespoon of water or curd in the jar and make a fine paste.
- For gravy, heat 2 tablespoon ghee/oil in a fry pan. Add hing and cumin. Let them sputter.
- Add crushed garlic, ginger, and green chili on low flame and fry it for 30 seconds.
- Add onion paste and fry the mixture on low flame till its colour becomes golden brown.
- Pour turmeric, coriander, and 1 tablespoon red chili in the pan and cook them.
- When masala releases oil, pour 1 cup curd and stir continuously otherwise the curd will be torn out.
- When masala releases oil again, pour kasuri methi, garam masala, and salt.
- Pour the reserved water and mix very well and get one boil.
- When the gravy comes to a boil, add all pieces of gatte.Now simmer this gravy on low to medium flame for 5-6 minutes.
- Check the consistency of the gravy as per your choice. If you like thin gravy, you may add water at this stage and cook.
- Garnish with coriander and mint leaves.