If India is known as country of elephants and snake charmers. Of royalty and regalness, then one state which can still live upto it is Rajasthan. The very name itself evokes and regalness and vibrancy. And I can only imagine how it would feel to be a princess, clad in the colorful silk ghagra choli and live in one of these majestic forts. I'm sure the foodie in me would have been equally blessed to relish the food that was served to the royalty. Yes I can only imagine....
So when for this Blog Hop Wednesday event started by Radhika, I was paired with Priya Mitharwal of Mharo Rajasthan Recipes, I knew it was time to know the flavorful cuisine of Rajasthan a bit better. I'm sure most if you are already familiar with her blog and her extensive array of recipes. To me what makes her blog a bit more special is that she has lived a major part of her life in Bihar, my homestate and has a great collection of Bihari recipes too (which is not that common). So when two of my favourite states come together, then of course I was spoilt for choice.
A quick look at her home page to search for Rajasthani recipes and realized she had 94 of them. So shortlisting became a huge task in itself. To make it easier I chose one of my favourite dishes, made by my mom and is a hugely popular Rajasthani dish. Gatte ki sabji. In fact rarely a Rajasthani thali or buffet is complete without it. So I guess through this Blog Hop I got to recreate one of my old favourites.
A quick look at her home page to search for Rajasthani recipes and realized she had 94 of them. So shortlisting became a huge task in itself. To make it easier I chose one of my favourite dishes, made by my mom and is a hugely popular Rajasthani dish. Gatte ki sabji. In fact rarely a Rajasthani thali or buffet is complete without it. So I guess through this Blog Hop I got to recreate one of my old favourites.
A bit of an understanding of Rajsthani culinary history will help in appreciating the uniqueness of this cuisine and this dish a bit more. Firstly being a desert it suffered from scarcity of water and green vegetables; which invariable led to search of other ingredients. Secondly because of the vagabond lifestyle of the people due to frequent wars, led to need for food that could keep for days. Hence excessive usage of pulses, different types of flour, dry fruits, yogurt and spices to make flavourful food. So what was born out of necessity has now become a specialty.
Coming back to this curry - 'gatte ki sabji" is basically steamed dumplings of chickpea flour (beasn) in yogurt gravy. So you make a firm dough of chickpea flour with spices and oil. Roll them in tubes. Put the tubes in boiling water. Once cooled you cut them in small pieces and then add them to your gravy to be cooked further.
Now like all recipes, there are differnt versions of it. But one important variation I find is that some people make it in onion tomato gravy while others use spicy yogurt gravy. I have tried both but the one I like is mixture of both - onion, tomato gravy, with yogurt. And that's exactly how it is in Priya's recipe. Somehow I feel besan and dahi make an ultra delicious combo.
So though the recipe is same, I made some minor changes. I added one step that my mom always does and now for me which is an important one. And that is to lightly fry the "gatte" in oil with bit of spices. This adds lot of flavour to it by taking away the boiled texture. I do the same when I make egg curries i.e lightly fry the boiled eggs. So let's get cooking now. Yes I also omitted garlic because of personal taste preference but you surely can add that. And lastly I finish the dish with crushed kasturi methi which enhances the flavour of the dish.
So though the recipe is same, I made some minor changes. I added one step that my mom always does and now for me which is an important one. And that is to lightly fry the "gatte" in oil with bit of spices. This adds lot of flavour to it by taking away the boiled texture. I do the same when I make egg curries i.e lightly fry the boiled eggs. So let's get cooking now. Yes I also omitted garlic because of personal taste preference but you surely can add that. And lastly I finish the dish with crushed kasturi methi which enhances the flavour of the dish.
Gatte ki sabji Recipe
Recipe Source: Mharo Rajasthan Recipes
Ingredients:
For Gatte
Besan (Chick Pea Flour) - 1 cup
Haldi (Turmeric Powder) - 1/2 tsp
Mirch (Red Chilli) Powder - 1/2 tsp
Ajwain (Carom Seeds) - 1 tsp
Dhaniya (Coriander) Powder - 1/2 tsp
Salt - as per taste
Dahi (Yogurt) - 1/4 cup
Oil - 1/8 cup
For Gravy
Onion - 1 cup finely chopped
Tomato - 1 cup finely chopped
Ginger - 1 inch piece grated
Dahi (Yogurt) - 1 cup
Dhaniya (Coriander) Powder - 1 tsp
Jeera (Cumin) Powder - 1 tsp
Mirch (Red Chilli) Powder - 1 tsp
Amchur (Mango Powder) - 1/2 tsp
Garam Masala - 1/2 tsp
Jeera (Cumin Seeds) - 1 tsp
Salt - as per taste
Oil - 2 tbsp
Kasturi methi - 1/2 tsp
Onion - 1 cup finely chopped
Tomato - 1 cup finely chopped
Ginger - 1 inch piece grated
Dahi (Yogurt) - 1 cup
Dhaniya (Coriander) Powder - 1 tsp
Jeera (Cumin) Powder - 1 tsp
Mirch (Red Chilli) Powder - 1 tsp
Amchur (Mango Powder) - 1/2 tsp
Garam Masala - 1/2 tsp
Jeera (Cumin Seeds) - 1 tsp
Salt - as per taste
Oil - 2 tbsp
Kasturi methi - 1/2 tsp
Method:
Making Gatte
Making Gatte
- Mix all dry masalas in besan. Add oil to the besan and mix.
- Slowly add dahi and mix it. Remember not to add all together as otherwise besan tends to get sticky. You may not use all the dahi. Make it into a firm dough (firm enough to roll it into cylinderal shapes.
- Now, take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape (about 6 inch long or so.)
- Bring sufficient water to boil in a large pan. Add the gatte in the boiling water. They should be fully merged in water.
- It should take about 10-15 min. Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean
- Once all are done, drain the gatte rolls out of water. Do not throw water as we will use it for the gravy. Let it cool for 4-5 mins. Cut about 1/2 - 1 inch thick gatte at an angle (based on how big you would like them).
- Meanwhile heat 1 tbsp oil in pan. Add 1 tsp ajwain to it. When it splutters add 1 tsp of coriander powder and 1/2 tsp red chilly powder. Add cut pieces of gatte and lightly fry them for 3-4 mins, till lightly golden. Remove and keep on tissues, to remove excess oil.
- In a chopper or food processor, process the onion and ginger and garlic (if using) to a grated consistency. Do not puree them.
- Add all dry masalas (except salt, add salt at the end as needed) to dahi and mix it well till smooth.
- Take a wide pan, heat oil. Add jeera and let them splutter
- Now, add the chopped onion and ginger-garlic mix and fry for 4-5 mins, till onion becomes pale.
- Add tomato and fry till it is all mushy (cover the lid, it will be quicker)
- Add the dahi and mix till the gravy starts boiling and separating oil.
- Now, add the gatte pieces in it, cover and cook for 5 more min.
- Add saved water (and more) as needed. Bring the curry to a boil and then put it on simmer till you get the desired consistency.
- Garnish with chopped coriander and serve hot with roti or paratha.
Like most curries, you can make it richer or "Shahi gatte" by adding 1-2 tbsp cream and/or cashew paste. But for everyday food, it works fine just like that.
OMG! awesome dish dear...never heard of this.,..but looks and definitely would taste good...
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One of my fav rajasthani dish!!!! Had it at a restaurant in Mumbai & just fell in love with it on the first bite :) Your version too looks so mouthwatering...Cant stop staring at the clicks...:)
ReplyDeletePrathima Rao
Prats Corner
I can finish the whole gatte without leaving anything for the gravy, yummy presentation.
ReplyDeleteDelicious preparation and very beautiful presentation...
ReplyDeletewow dear, so well done, they look simply mouth watering. I am going to try your method of light frying them next time. I know in restaurants they do that, but at home, we never, so will be good to try that other flavor and thanks for those kind words.
ReplyDeleteI fall in love every time I have it .. Love this recipe and the wonderful pics you have taken .. Specially the first one. :)
ReplyDeletenever heard of this.. but looks too good..
ReplyDeleteThanks so much for liking it!!
ReplyDeleteWow wonderfully done.. not sure If I remember seeing this in priya's space.. wanna try this..
ReplyDeleteKrithi's Kitchen
Event: Serve It - Steamed
Beautiful pics!
ReplyDelete@Priya (Yallapantula) Mitharwal Yes & do let me know if you liked it..& ur blog is amazing!!
ReplyDeleteauthentic Rajasthani recipe.. wanted to make this for some time now.. I love eating the steamed and stir fried ghatte as it is too !
ReplyDeletebookmarked :-)
Cheers
Kalyani
Join me in a 100-day Global Food Festival here
I had bookmarked these from priya's place long time back, now your post is just pushing me to get cooking :)!
ReplyDeletewow delicious recipe,luks amazing...
ReplyDeletelooks good n amazing..
ReplyDeleteDelicious sabzi..looks yummy n perfect
ReplyDeleteWow excellent gatte ki sabji, am planning to make some since a long, yet to try them..wonderful looking sabji..
ReplyDeleteWonderfully prepared Anamika. The clicks are making me so hungry.
ReplyDeleteI am going to make this very soon. Bookmarked. I love the blog hop thing you guys do. Lovely photographs
ReplyDeleteThe pictures are making me drool.Great pictures!
ReplyDeleteGatte ki Sabzi luks very very tasty. Tempting clicks.
ReplyDeleteI love Priya's blog too.I had bookmarked this a long time back and am yet to make it. Looks so delicious and gorgeous clicks Anamika :)
ReplyDeleteRica receta, te seguiré con tu permiso.
ReplyDeleteUn saludo desde Canarias-España
this looks amazing, i have always been curious to know how this tastes, never had it before!
ReplyDeleteI've eaten gatte ki sabzi so long ago, and it's totally fallen off my radar! Have to make this at home now that you've reminded me with this post. My culinary to-do list just grew one point longer!
ReplyDeleteThis sabji is new to me. This looks very interesting. Happy to know now
ReplyDeleteCheers,
Uma
That is a marvelous recipe! I really like those little dumplings.
ReplyDeleteCheers,
Rosa
Hey Anamika, thanks for stopping and regret the delay..! Let's be in touch and hopefully the next time I'm there, I can coordinate with Anita to meet up with all of you.. :)
ReplyDeleteyummy !! this is one of my fav rajasthani dishes. gorgeous pics
ReplyDeleteTempting!! Thanks for sharing recipe!
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