Rajasthani Dahi Wale Gatte Recipe | Marwari Gatte Ki Sabzi.
Rajasthani Dahi wale Gatte ki sabzi is a preparation made of besan dumplings which are then added to a flavourful dahi based gravy. Have it with Gatte ka Pulav or Roti.
In a thali take besan. Add ajwain, hing, haldi, lal mirch, salt and mix it well. Add a pinch baking soda or meetha soda. The masala should be mixed well. Adjust the masalas as per your taste.
Now add oil or ghee 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. Ghee makes it even softer. Anything works fine – ghee or oil.
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, which means you don’t have to apply too much pressure or strength. There should be no cracks on the dough.
Cooking Gatte
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 a cylindrical shape.
Place these cylindrical shape dough into the kadhai where the water has come to a boil. Let them cook on a 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.
#ProTip: Do not throw away the “boiling water” we will use the same water in the gravy. This water has all the flavors of Besan Gatta dough.
Once cool down. Cut them into small round pieces and keep it aside.
Making Dahi Gravy
In a mixing bowl, take dahi whisk it really well. It should be smooth. Add little water just to maintain the consistency. Do not make this dahi water mixture too runny.
To this dahi, add haldi, lal mirch powder, and salt. Whisk everything together. To this add 1/2 tsp atta. Sometimes when we making dahi wali sabzi, sabzi starts to split. By adding atta this will not split.
Now heat oil in a kadhai, add hing, sookhi lal Mitch, and curry leaves. Add diced gatte and toss it for a minute.
Now turn the flame to high and add the Dahi mixture. Stir it on high flame till one boil comes.
Do not leave the gravy till a boil comes otherwise it will split.
Now lower the flame and let it cook for about 5-8 minutes. Add more water if required. We want a semi-thick gravy.
Garnish it with coriander leaves and serve hot.
Recipe Notes
Adjust the masala according to taste and preference.
Use the water which we have used to boil besan. This adds flavor too.