Gatte Ki Sabji Recipe,गट्टे की सब्जी

Vegetable Curry Recipes

Gatte ki sabji is a famous Rajasthani dish. The main ingredient of gatta is besan, which is chana dal flour. Chana dal is a low GI food and is very good for people having diabetes. This sabji is very digestive, tasty and easy to make. This subji is made even in wedding meals and is served with dal bati. However, this vegetable if made in traditional way can be rich in fat, but the following recipe makes a healthy dish.

Preparation Time: 25 minutes

Ingredients

  • Besan, 200 g
  • Yogurt (dahi, curd), 1 cup
  • Fresh coriander leaves (Cilantro), chopped,1 Tbsp
  • Canola oil or olive oil, 1 Tbsp

Spices

Directions

  1. Mix besan, salt, 1/2 tsp chili powder, 1/2 tsp haldi, 1/2 tsp coriander powder, 1/2 tsp garam masala and 1 tsp oil, and add lukewarm water to make a dough.
  2. Make small pieces of dough and roll them to about 1 cm diameter and 5 inches long.
  3. Put the rolls in water in a skillet and boil them for 5-7 minutes over medium heat. When the rolls develop small points on their surfaces (the surface becomes rough), remove from heat.
  4. Take out the rolls and keep the water aside.
  5. Cut the rolls into small pieces of size 1 cm long. These are known as gattas.
  6. Take 1 tsp chili powder, 1/2 tsp haldi, 1/2 tsp coriander powder and 1/2 tsp garam masala in yogurt and mix well.
  7. Take 3-4 gatta and crush them with your fingers to fine pieces.
  8. Take oil in a skillet and heat it on medium heat. Add cumin seeds and hing. When the seeds splutter, then add the yogurt-spice mixture and stir well. Cook for 5-7 minutes.
  9. Add the water of step 4 and mix well. When the mixture is boiling, add the gatta of step 5 and the crushed gattas and mix and remove from heat. Cover the skillet.
  10. After 5 minutes garnish with coriander leaves. Gatte ki sabji is ready to serve.

The addition of crushed gatta will make the gravy thick. You can adjust the amount of water to get a desired thickness.
There is no need to use ghee in this recipe although lots of ghee is used in traditional recipe. Using oil will not reduce the taste or flavour if prepared as above, but saves unhealthy saturated fats.








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