One of the popular and traditional curries of Rajasthan, Gatta ki Sabzi is gram flour dumplings in a delicious gravy of yoghurt curry. Easy to cook, it tastes better when cooked in pure ghee.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Ingredients (For Gattas)
- Bengal gram flour – ¾ cup
- Chilli powder – 1 tsp
- Fennel seeds – 1 tsp
- Carom seeds (ajwain) – 1/8 tsp
- Yoghurt – 1 tbsp
- Oil – 2 tbsp
- Bengal gram flour – 1 tbsp
- Yoghurt , beaten – 2 cups
- Cumin seeds – 1 tsp
- Turmeric powder – ¼ tsp
- Coriander powder – 2 tsp
- Mustard seeds – ½ tsp
- Asafetida – ¼ tsp
- Cinnamon – 1 inch
- Cardamom – 1
- Curry leaves – 4-6
- Bay leaf – 1
- Cloves – 1
- Oil – 4 tsp
- Salt to taste
- Fresh coriander – 1 tsp
(To make gattas)
- In a bowl, mix Bengal gram flour, chilli powder, salt, fennel seeds, carom seeds, yoghurt and oil.
- Knead into a firm dough using 1-2 tbsp of water.
- Roll small portions of the dough on a roller board with your palms into long strips. Remove the thin strips onto a plate.
- In a pan, boil plenty of water. When water starts boiling, add the dough strips and cook for 10-15 minutes on medium flame.
- Remove strips from water with a strainer and keep them on a plate.
- Cut strips into small cubes and keep aside.
(To make curry)
- Mix beaten yoghurt, Bengal gram flour, curry leaves with ½ cup water. Stir well so that no lumps remain. Keep the yoghurt mixture aside.
- Heat oil in a pan, add cumin seeds, mustard seeds, fennel seeds, asafetida, bay leaf, cloves, cinnamon and cardamom and cook for 2 minutes.
- When the seeds start to crackle, add turmeric powder, coriander powder and chilli powder and sauté for about a minute.
- Immediately pour the yoghurt mixture with 1 cup water into the pan and stir continuously for about 3-4 minutes.
- When the curry starts boiling, add salt to the curry and simmer for about 10 more minutes.
- Add the prepared gatta cubes and let it simmer for 2-3 minutes.
- Pour the gatta in a serving bowl and garnish with chopped coriander leaves.
- Serve Gatte ki Sabzi hot with rotis.