Rajasthani Gatte ki Sabzii...

Helloooo Friends....

At First , I am soo sorry for not posting all these days.. I was not well , so was unable to post.  Lets comeback to regular routine from today but to honest , will post simple for a few days , as going through recovery....

Today we will cook , Gatte ki Sabzi... Completely Rajasthani Taste...   You would really love it... As it is simple to cook.. and different in taste , really with the regular taste..

So, Lets start with the ingredients , for Gatte and Gravy...

Ingredients : 

For Gatte

Gram Flour/Besan : 200 gms 

Kasuri Methi : 1/2 Teaspoon

Red Chilly Powder : 1 Teaspoon

Turmeric Powder : 1/4 Teaspoon

Carom seeds / Ajwain : 1/4 Teaspoon

Oil : 2 Tablespoons (To fry Gatte , its optional but really taste good if fried)

Salt to Taste

For Gravy 

Curd : 150 gms 

Tomatoes : 2 Medium sized ( You can add onion for taste , but I don't prefer them in this preparations)

Ginger/Garlic/Chillies paste : 2 Tablespoons

Red Chilly Powder : 1 and a 1/2 Teaspoon

Coriander Powder : 1 Teaspoon

Turmeric Powder : 1/2 Teaspoon

Cumin Seeds/ Jeera : 1 Teaspoon

Asofetidia /Hing : 1/4 Teaspoon

Ghee : 2 Tablespoons 

Freshly Chopped Coriander Leaves for Garnishing.

Procedure :

Firstly , Prepare gatte in a large bowl by mixing besan with all other dry ingredients properly. Now , sprinkle water and knead a firm dough. Add few drops of oil and knead again. Shape the dough into 1/2 inch diameter roll.

Add 3-4 cups of water in a wok/pan and bring it to boil for 2-3 minutes. Now , add salt and gatte rolls in the boiling water for 15-20 minutes on a high flame. (You can also add your tomatoes in this water for a thick paste to save time or seperately boil tomatoes)

After 15-20 minutes , keep the wok aside of heat and carefully bring out the rolls out of from the water , let it cool down for few minutes. Till that time add a kadhai , add oil in it and heat it on medium flame. Now cut the gatte into 1/4 inch slices. Fry these slices in oil , for crispy and fully cooked gatte (But , it is optional).

Lets move ahead with the Gravy now , Heat wok/kadhai on sim, add 2 Tablespoons of Ghee. Side by side  Boil the tomatoes and grind them in paste. Now , increase the flame to medium , add hing and jeera to the ghee. 

Add Ginger/Garlic/Chilly Paste in the ghee. Sauté till golden in colour , add tomato puree and let it boil for few minutes. 

Till it is boiling , take curd and dry spices in a bowl , mix and then beat them up properly either with a egg beater or fork. Beat the Curd/Daahi for few minutes and then add it in the boiling gravy.

Add the gatte when you see oil/ghee on the gravy. Let it boil for 12-15 minutes on low flame (Till you see Ghee/Oil on the sides of the gravy).

Once done , keep it aside from heat and garnish with coriander leaves.

Serve hot with hot Phulkas or Rice... 

Keep checking the blog for more and more new recipes :) You can check the updates about the blog and you can also post your queries on the facebook page https://www.facebook.com/nehazfoodzone

Hope to catch up with you tomorrow :( due to my health issue. So, Please co-operate my dear friends ....