Tuesday, October 13, 2009

Gatte ki Sabji

Rajasthani cuisine has a distinctive flavor, different form other Indian cuisines and that is what makes it so special. One of the well known Rajasthani sabjis is gatte ki sabji, a simple, delicious and filling preparation. We would like to thank Shraddha Siroya for the wonderful recipe and pictures.

Preparation time: 20-30 minutes

Serves: 4


For Gatta preparation:

Chickpeaflour/gramflour(Senagapindi/Kadlehittu/Besan) 2 ½ cups
Red chilly powder 1 ½ tsp
Turmeric powder (Pasupu/Haldi) ½ tsp
Asafoetida( Inguva/Hing) ¼ tsp
Refined cooking oil 3 tsp
Water ½ cup
Salt to taste

For seasoning the gattas:

Refined cooking oil 1 ½ tsp
Cumin seed(Jeelakarra/Jeera) 1 tsp
Asafoetida(Inguva/Hing) ¼ tsp
Turmeric powder (pasupu/Haldi) ½ tsp
Finely chopped green chillies 2
Finely chopped onion (optional) ½
Ginger paste (optional) 1 tsp
Curry leaves (optional) 3-4
Coriander power (Dhania powder) 1 tbsp
Mango powder ( Amchur) 2 tbsp
Garam masala ½ tbsp
Water ½ cup
Curd 1 cup

Fresh and finely chopped coriander to garnish



Mix all ingredients together and make dough. Add more water to make it softer and easier to beat the dough.

Take small amounts of dough (as much as equal to 2 rotis dough) and prepare thin pipe like rolls by hand (the thinner, the better but again not too thin).

Once the rolls are done, boil water in kadai/pan ( Bandli/mookudu). When water begins to boil, put the rolls into the water. Let them boil for 20 minutes.

Check if the gattas are cooked. Now, switch the stove off, remove from water and keep aside to cool. Cut the gattas into average sized round pieces.


Heat the oil in a pan. Add cumin seeds, asafoetida, green chillies and turmeric powder.

Add chopped onions, ginger paste and curry leaves if preferred and cook until onion turns golden. (This step is optional)

Add coriander powder, mango powder and garam masala and add water. Leave to cook for 2 minutes and add the gattas into it. Allow to cook for 5-10 minutes.

Serve it dry at this stage or add curds and cook for 5 more minutes to make a gravy curry. Garnish with fresh and chopped coriander.

Gatte ki sabji is done. When served dry, gatte ki sabji tastes heavenly with rotis and other Indian bread. When served with the gravy, it goes well with any of the Indian bread or rice.


Pavan said...


Anonymous said...

i think it sounds nice

Pratnee said...

@Pavan and JOshi: thank you:)

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