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.
Servings 4people
Calories 314kcal
Author Puja
Ingredients
Ingredients to make Gatta
1CupGram Flour
¼tspTurmeric Powder
1tspRed Chilli Powder
¼tspCoriander Seeds
¼tspCumin Seeds
¼tspFennel Seeds
¼tspCarom Seeds
1tbspDesi Ghee
1tbspOil
3tbspCurd
2tbspWaterif needed
1tspSalt
1literWater To Boil Gatta
Ingredients to make Gravy
2Onionfinely chopped
2-3Tomato
3-4Garlic Pods
3Green Chilli
½inchGinger
2tspCoriander Powder
¼tspTurmeric Powder
1tspRed Chilli Powder
1tspFenugreek leavesRoasted
4tbspCurd
2tspSalt
To Temper
2tbspDesi Ghee
Asafoetidaa pinch
¼tspCumin SeedsCrushed
¼tspFennel SeedsCrushed
¼tspKashmiri Red Chili Powder
Other Ingredient
3tbspVegetable Oilto make gravy
Vegetable Oilto deep fry gatta
Instructions
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.