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Add a photoGatte Ki Sabzi has its roots in the land of warriors, Rajasthan, where it is a popular vegetarian main course item for every household. Gatte refers to steamed or fried gram flour dumplings cooked in the tantalizing curry of yogurt and gram flour.
Ingredientes
- 1 1/2 Cup gram flour (besan)
- 1/2 tsp cumin seeds
- 1/2 fennel seeds, pounded
- a pinch of salt
- 1/2 Cup yogurt
- 1/2 tsp baking soda
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 3 tbsp cooking oil
- Ingredients for the gravy
- 2 medium size onion
- 1 green chili
- 2 - 3 cloves of garlic
- an inch piece of ginger, peeled and grated
- 2 tsp ginger garlic paste
- 1 Cup yogurt
- 1/4 tsp asafetida
- 2 tsp red chili powder
- 2 tsp turmeric powder
- 2 tbsp of cooking oil
Direcciones
- To prepare the gatte, in a mixing bowl combine together gram flour, cumin, fennel, salt, turmeric powder, red chili powder, baking soda and oil. Combine well.
- Now using curd bind stiff, pliable and smooth dough. If required use little water to bind the dough. Add a a teaspoon or so of oil to make it easier to handle.
- The consistency of dough for gatte is similar to that for making puri. Cover the dough with a wet cloth and let it rest for 15 - 20 minutes.
- To cook the gatte, boil 4 - 6 cups of water in a large saucepan ( buy it here ).
- Now just divide the dough into 5 - 6 equal portions and roll them out into long thin strips of even thickness.
- Add these strips in boiling water in small batches. They will be delicate so handle them with extreme care. Once cooked take them out. Similarly cook the remaining strips.
- Cut the cooked strips into smaller coin like pieces horizontally of even thickness. Transfer to a plate and set aside.
- At this stage you can either shallow fry the gatte or use them as it is in the curry. I prefer shallow frying them for the crisp texture.
- While shallow frying once Gatte are nice and golden brown take them out and set aside while you prepare the curry.
- To prepare the curry, make paste of onion, ginger, garlic and green chili in grinder.
- Heat oil in a kadhai ( buy it here ) over medium heat. Add the asafetida and fry for few seconds.
- Add the onion paste and saute till it turns dark brown in color.
- Add the spices, salt along with a tablespoon or so of water. Fry for 5 - 10 minutes or till oil starts separating from the masala.
- Whisk yogurt nicely in a bowl to remove any lumps. Add the whisked yogurt slowly into the curry stirring continuously.
- Let the curry simmer for sometime till it thickens. You can add Gatte at this stage or later once the curry is ready. I prefer adding gatte halfway through cooking curry.
- Garnish with chopped coriander leaves.
- Serve Gatte Ki Sabzi warm with hot phulkas or baati.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 4 servings | |
| Calories 414 | |
| Calories from Fat 185 | 45% |
| Total Fat 21.04g | 26% |
| Saturated Fat 3.4g | 14% |
| Trans Fat 0.44g | |
| Cholesterol 12mg | 4% |
| Sodium 263mg | 11% |
| Potassium 376mg | 11% |
| Total Carbs 48.07g | 13% |
| Dietary Fiber 3.2g | 11% |
| Sugars 7.13g | 5% |
| Protein 9.24g | 15% |
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