Gatte ki sabzi – Jain Rajasthani side dish recipe2015-05-28
- Cuisine: Gujarati, Indian, Jain, Rajasthani
- Course: Lunch, Side Dish
- Skill Level: Advanced, Expert, Moderate
- Yield : 10
- Servings : 5
- Prep Time : 2:0 h
- Cook Time : 30m
- Ready In : 60m
Gatte ki sabzi – Jain Rajasthani side dish
Gatte ki sabzi is a very popular side dish to accompany Chappatis and parathas and just about any thing that requires a side-dish. This north Indian menu called Gatta ki Sabzi consists of finger sized gram flour dumplings mixed in chatpata (tangy) curd or yoghurt based gravy. Rich in spices this side dish is made up of Bengal gram flour called Besan in Hindi.This dish is popular in Rajasthan and Gujarat as it is preferred by Jains who avoid Onions and Garlic.
Bengal gram is widely used in Indian cooking and flour made from it is used for bread, curries, sauces as well as side-dishes.
Please note that this is a two step method and read carefully if you are doing it for the first time.
- 250 gms gram flour (Besan)
- 1 small cup yoghurt or curd (1.5 tbsp)
- ½ tsp Kashmiri red chilli powder (paprika)
- 1/2 teaspoon turmeric powder
- 50 gms fresh fenugreek leaves chopped (optional)
- 1 tsp grated ginger (optional)
- 3 tbsp vegetable oil (or olive oil)
- Double Refined Sunflower Oil for deep frying the dumplings (or Olive oil)
- Salt to taste
- 1/2 tsp - Fennel seeds (saunf)
- Pinch - Carom seeds (ajwain) pinch.
- 1 tsp - Ginger green chilli paste
- For the Curry/Gravy
- Ginger,green chilli paste- 1 tsp
- Bayleaf (tejpatta )- 1
- Clove (laung)- 2-3
- Big cardamom (badi elaichi)- 1
- Cinnamon stick- 1 small
- Cumin seeds- 1tsp
- Asafoetida (hing)-1/8 tsp
- Turmeric powder-1/8 tsp
- Coriander powder- 1 tsp
- Red chilli powder- 1/2 tsp
- Garam masala- 1/4 tsp
- Curd- 1/2 cup
- Gram flour- 2 tsp
- Oil/ghee- 1 tbsp
- Salt to taste
For the gatte -
1. Mix gram flour (besan), ginger, green chilli paste, coriander powder, fennel seeds, carom seeds, curd, oil and salt in a bowl, and knead into a soft dough using water as required. Don't make it too soft or too hard.
2. Make small cylindrical rolls out of a piece of the dough so that you end up with 4-5 cylindrical - finger-sized - dumplings.
3. Cook the Gatte for 10-15 minutes in boiling water in a vessel over medium flame. When gatte starts floating in water, it means they are done. Keep the gatte aside to cool.
4. When it cool down, cut this into small round shaped nail-sized dumplings.
5. Now heat oil in a pan and shallow/ deep fry the steamed gatte till they are golden in colour.
Note: Steamed gatte without frying can also be added to the gravy.
For the curry
1. Heat oil in a pan, add bayleaf, clove, black cardamom, cumin seeds, asafoetida and cinnamon stick.
2. When the cumin seeds crackle, add ginger-green chilli paste, tomato paste and turmeric powder. Stir occasionally.
3. Add red chilly powder or paprika, coriander powder and cook for 2-3 minutes.
4. Meanwhile whip the curd well; add 2 tsp gram flour into the curd and mix well.
5. Add this curd mixture to the gravy, mix well. Now add 1 cup of water, and stir till it boils.
6. Turn the flame low and cook for 5 minutes. Stir occasionally. Keep checking the consistency. It should be wee bit thicker.
7. Add gatte, garam masala (optional) and salt to taste to the curry and mix well. That is it!
8. Garnish with coriander leaves and serve hot with Chappatis, Rotis, Parathas or rice.
Note: Leave the gattas to soak in the curry for a few hours. If the gravy is very thick you can add a little more water to make it thinner.
Average Member Rating
(5 / 5)
2 people rated this recipe