Gatte ki Sabji – Rajasthan Special

on

Gatte ki Sabji is a very famous rajasthani gravy sabji which is very much relished in Rajasthan. It is made up of chickpea flour(besan) and then it is cooked in curd gravy.

I have given a little twist to the original recepi and added some interesting ingredients to make it more tasty and innovating a new recepi. Check out the secret ingredients in recepi itself.

This sabji is easy to make and most interesting thing is whenever any sabji not available at home, this sabji is a rescue.

Ingredients

 1cup besan

1/2 cup chopped methi

1/2 spoon chilli powder

2-3 spoon paneer

Salt to taste

1/4spoon turmeric powder

A pinch of hing.2 spoon oil

Oil for frying gatte


For gravy

1 cup thick curd

2 spoons ghee

1/2 spoon chilli powder

1/4th turmeric powder

 1 spoon coriander powder

Salt to taste 

1/4th spoon cumin seeds

A pinch of hing


Coriander for garnishing.


Preparation

 Mix all the ingredients & make a dough.Make small balls from the dough

Flattened each ball with fingers & fill paneer in it

Make a proper ball again,Repeat for all balls

Boil water & add balls for 5 min

Strain water & keep gatte balls aside

Heat oil in kadhai, add gatte & fry them till they turn  golden

Take them out from oil


For gravy

Take curd in a bowl, mix salt, chilli, turmeric, coriander powder

In a kadhai heat 2 spoon ghee , add cumin seeds, hing & then add the curd mixture

Keep stirring the mixture, do add little water if it gets thick

Let the curd get cooked properly, i.e.when it starts leaving ghee

Now add gatte balls in curd & cook till they get soft

Garnish it with coriander & serve hot with plain chapattis, you will love them

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s