Gatte ki Sabzi is a traditional and a very popular Rajasthani dish. Gatte is made of besan and is added to the curd based gravy or onion-tomato gravy. Traditionally Gatte ki sabzi is made of curd based gravy which is served with the famous Dal Baati Churma. There are various ways of making it but in this recipe, I have made it in a rich onion-tomato gravy.
Being a Marwari, this is our traditional recipe which is loved by all. Making the gravy is not a rocket science, the art lies in making the Gatte/Gatta. Preparing Gatte is not that difficult but it should neither too hard nor too soft. They should be easily eaten by hands, means they should be soft enough to eat. Ah YUM! The basis of this recipe is getting the Gatte ka dough right. If gatte is made up to perfection, the recipe is a sure shot hit.
You can have this dish with the very famous Daal-Baati, or you can have it with Gatte ka Pulav or you can have it with roti and rice. Absolutely loved the dish as it brings water to my mouth.
You can search for the traditional dahi wali gravy on the internet (I will post that too soon, hopefully)
I have made the recipe with onion-tomato gravy. You can add garlic too.
Let’s get started.
Gatte Ki Sabzi | Gatte ka Saag | Traditional Rajasthani Recipe.
A traditional Rajasthani dish where Gatte is made from besan and then added to a curd or onion-tomato based gravy. Super yum and tastes fantastic with Gatte ka pulav or roti.
For making Onion-Tomato Gravy
Making dough for Gatte
In a thali or a deep bowl, take besan. Add hing, ajwain, haldi, lal mirch, salt and mix it well. The masala should be mixed well. You can adjust the masala as per your taste.
Now add oil and gently mix it with the besan flour. It should be evenly mixed and you should be able to make small mutthi of the flour. Oil is added to make our gatte soft. You can add baking soda too but I avoid it. People also add curd to make it softer but with me oil works fine.
Finally add water slowly. Combine the entire besan and make a medium soft dough. It should neither be too soft nor too hard. It should be like of puri consistency.
The dough should be easy to roll, means you don't have to apply too much pressure or strength. There should be no cracks on the dough.
In a medium/large kadhai, add water and let it come to a boil. There should be enough water so that our gatte logs can cook properly.
Now coming back to the dough. Knead it well and make equal portions of it. Using your hand roll the portion into cylinderical shape.
Place these cylinderical shape dough into the kadhai where the water has come to a boil. Let them cook on medium flame for few minutes.
Once done, you will see the change in color of the Gatte and small bubbles will come on it. Also, they will float on the surface of the water, these all are signs that the gatte are cooked. Take them out and let it cool down.
Also, do not throw away the "boiling water" we will use the same water in the gravy. #QuickTip.
Once cool down. Cut them into small round pieces and keep it aside.
Making the gravy
In a kadhai, heat oil. Add hing, jeera, tez patta, dried red chillies, add onion puree.
(Simply blend onion in a blender and make a fine paste). Sauté till onion becomes transparent and starts leaving oil.
Add tomato+green chilli + ginger puree. (Simply add these three in a blender and make a fine paste). Sauté till it starts releasing oil.
Add haldi, red chilli powder, coriander powder, garam masala and salt. Mix and cook everything together. The gravy should look rich and beautiful.
Finally add diced gatte and mix. Add the water in which we have boiled the gatte. Add as much as required. We want a medium thick gravy.
Let it cook for couple of more minutes and voila!
Garnish it with chopped coriander leaves and serve hot with pulav, gatte ka pulav or roti. Enjoy!