How To Make Besan Gatte Ki Sabzi | राजस्थानी गट्टे की सब्जी की रेसिपि | Gatta Curry

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Besan Gatte Ki Sabzi, or Gatta Curry is a delicacy of Indian state of Rajasthan. In this curry chickpea flour, dumplings are cooked in a spicy and tangy yogurt sauce.

PRINT full recipe here:
http://www.mygingergarlickitchen.com/besan-gatte-ki-sabzi-gatta-curry/

Serves: 6-7

Ingredients For Gattas:

Gram Flour (Besan) – 1½ Cup
Pinch Of Asafetida
Turmeric Powder -¼ Tsp
Red Chili Powder – 1 Tsp
Salt To Taste
Cumin Seeds – 1 Tsp
Ginger-Garlic Paste – 2 Tsp
Yogurt – ¼ Cup
Oil – 5 Tbsp
Baking Soda – 1 Tsp (Optional, I Did Not Add Any In This Recipe)
Kasuri Methi (Dried Fenugreek Leaves) – 1 Tbsp
Water, If Needed

Ingredients For Sauce:

Oil – 3 Tbsp
Cumin Seeds – 2 Tsp
2 Onions, 1”ginger, 4 Garlic Cloves Grind Into A Paste – ¾ Cup
Green Chilies Chopped – 1
Turmeric Powder – ½ Tsp
Red Chili Powder – 1 Tsp Or To Taste
Coriander Powder -1/2 Tsp
Pinch Of Asafetida
Garam Masala Powder – ¼ Tsp
Kasuri Methi / Dried Fenugreek Leaves – 2 Tbsp
Salt As Per Taste
Yogurt Whisked – 1 ½ Cup

Instructions For Gatta:

1. Take a large mixing bowl. Combine besan, asafetida, turmeric powder, red chili powder, salt, cumin seeds, ginger-garlic paste, yogurt, oil, kasuri methi and knead into a stiff dough. Also baking soda, if using.

2. Use 2 tbsp of water if needed.

3. Divide into six equal parts and roll into cylindrical shape.

4. Divide the dough into 4-6 equal portions and shape each portion into 10″ long thin cylindrical roll.

5. Boil enough water in a pan. Add rolls to the boiling water and boil for 10 to 15 minutes.

6. Remove from heat. Take out the rolls from the water and keep the water aside for the curry base.

7. Cut each cylinder into 10-12 two-inch pieces, and keep aside. Gattas are ready.

For Sauce:

1. Heat 3 tbsp oil in a pan. Add asafetida and cumin seeds to it.

2. When it begins to crackle add the onion, ginger garlic paste.

3. Saute the onion paste till light brown in color.

4. Add chilli powder, turmeric powder, coriander powder, and garam masala along with the boiled water we kept aside earlier. Fry for another 3-4 minutes.

5. Now lower the flame and slowly add the whisked curd. Stir well and continue stirring till it comes to a boil.

6. Once you see the oil coming up to the surface add the cut gatta pieces, salt, green chilli and fenugreek leaves.

7. Now Let the curry cook on medium-low heat for 10-12 minutes for the flavors to concentrate. Stir occasionally.

8. Transfer the curry to a serving dish and garnish with chopped green chilies. Serve hot with rice or flatbread as you prefer.

Soundtrack: “Drankin Song” Kevin MacLeod (incompetech.com)

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