Gatte ki Sabzi Recipe or Gatta Curry Recipe is a popular mouthwatering Rajasthani recipe. Gatte ki Sabzi made up from gram flour, curd, and some Indian spices.
Something that I have realized over a period of time is that the term “authentic” is relative when it comes to food.
For a long time, I had been searching for authentic recipes but then in many of our discussions within our friend circle, I found that what I thought was authentic wasn’t really the same with them.
Because their yardstick for measuring the authenticity of the food was based on where they had it for the first time and liked it too.
Let me clarify. We happened to go to one of our friends’ house who is from Meerut in Uttar Pradesh. And the discussion strayed onto food and how we craved for authentic north indian food in Bangalore.
When the discussion reached “Chole Bhature”, something that we haven’t had a chance to enjoy in Bangalore (considering that there was no place where we could find authentic chole being served), we so passionately talked about how the “Chole Bhature” in Delhi was authentic and how we searched for the same taste here in Bangalore and couldn’t find it.
My friend then responded saying, “Then you need to eat the Chole Bhature in Meerut. The Delhi one is nothing in comparison to it. And we haven’t really found any restaurant in all of Delhi and Bangalore where we could get that authentic taste”.
For a minute I didn’t know what to say. And then I realized how ambiguous the term “authentic” is.
They happened to recommend a restaurant here in Bangalore near Sarjapur Road named “Purani Dilli”, which was the only place they could find authentic North Indian food.
And since I knew how particular people from Meerut were, when it comes to food, I knew that they wouldn’t be wrong.
So we ended up in the restaurant the last week. And we simply loved the food.
It was after a long time that we had genuine North Indian food (look at how I have now switched to a new term “genuine” instead of the ambiguous “authentic”).
If you are from anywhere near Sarjapur Road and have a craving for North Indian food, then I would definitely recommend this restaurant.
So what’s your thought on the word “authentic” when it comes to food?
Which “authentic” recipe is it that you always search for at those new places that you go to?
Do comment and let us know.
Besan ke Gatte ki Sabzi Recipe – Rajasthani Gatta Curry Recipe
Rajasthan being a dry place so scarcity of local vegetables there, hence people uses grains, pulses, and flours. Gatte is sabzi is made with the gram flour dumplings dipped in spicy and yummy yogurt sauce. This recipe goes really well along with roti. rice, paratha, puri or naan
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Besan ke Gatte ki Sabzi Recipe
Ingredients to make Gatta
- 1 Cup Gram Flour
- ¼ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- ¼ tsp Coriander Seeds
- ¼ tsp Cumin Seeds
- ¼ tsp Fennel Seeds
- ¼ tsp Carom Seeds
- 1 tbsp Desi Ghee
- 1 tbsp Oil
- 3 tbsp Curd
- 2 tbsp Water if needed
- 1 tsp Salt
- 1 liter Water To Boil Gatta
Ingredients to make Gravy
- 2 Onion finely chopped
- 2-3 Tomato
- 3-4 Garlic Pods
- 3 Green Chilli
- ½ inch Ginger
- 2 tsp Coriander Powder
- ¼ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tsp Fenugreek leaves Roasted
- 4 tbsp Curd
- 2 tsp Salt
- 2 tbsp Desi Ghee
- Asafoetida a pinch
- ¼ tsp Cumin Seeds Crushed
- ¼ tsp Fennel Seeds Crushed
- ¼ tsp Kashmiri Red Chili Powder
- 3 tbsp Vegetable Oil to make gravy
- Vegetable Oil to deep fry gatta
How to Make Gatta
- First of all in a mortar pestle add cumin seeds, fennel seeds, carom seeds and Coriander seeds. Roughly crush them and set aside.
- Now take a large mixing bowl.
- Add gram flour, salt, crushed masala, turmeric powder, red chili powder, desi ghee, oil and curd.
- Mix everything well. Do not add water at this point.
- Use 2 tbsp of water if require and mix well. Set aside for some time so that the gram flour absorb water.
- After some time add little oil to it and mix it well until smooth.
- Boil 1 litre water in a pan.
- In the meanwhile divide the dough into 4-6 equal portions and shape each portion into 10 inches long thin cylindrical roll.
- Add rolls to the boiling water and boil for about 10 to 15 minutes on a medium flame.
- Take it out in a plate and cut it in a shape.
- Now heat oil in a pan and deep fry gattas on a high flame for 2 to 3 minutes.
How to make Gravy
- In a blender add tomato, ginger, garlic, green chilli and make a puree out of it.
- Now take a small bowl, add curd to it and then add red chilli powder, turmeric powder, coriander powder, and roasted kasturi methi.
- Now give it a nice mix and set aside.
- Heat oil in a medium flame.
- Add chopped onion and fry until golden brown.
- Once onion gets brown in color, add little water so that onion gets cooked well.
- Now add tomato puree and salt and fry until oil gets separated and you get a nice color.
- Now add the curd mixture we made and keep on stirring so that the curd should not get curdle.
- Fry this mixture for about 5 to 6 minutes or until the oil gets separated again.
- Now add the remaining water we kept after boiling gattas. Let it boil.
- Once it gets boil, add fried gattas to it cover and cook on low flame for about 5 minutes.
- Now add garam masala to it and give it a nice mix. Switch off the stove.
- Now heat ghee in a small pan.
- Switch off the gas add asafoetida, crushed cumin seeds, crushed fennel seeds and kashmiri red chilli powder.
- Now add this tempering on to the gatta curry.
- So it's time to serve now.
- Serve this curry along with plain rice, chapati or paratha.
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