Rajasthani Gatte Ki Sabzi

Gatte ki Sabzi is an authentic Rajathani dish and is an essential part of a Rajasthani Thali food. Well I belong to Jaipur (Rajasthan) and even though we had the authentic Punjabi dishes being cooked all the time, it was totally normal for us to eat Rajathani dishes as much as our Punjabi dishes. The one most popular dish was Panchmel Dal with Baati and another was this: Rajasthani gatte ki sabzi. Mom used to prepare this regularly and Rajasthani food was even served at weddings so it's all the more favorite.

Gatte is basically cylindrical rolls made of chickpea flour and boiled, cut and added to a wonderful yogurt-based flavorful curry. This can be savored with roti, paratha or even jeera rice (as my husband loves it).

Ingredients:

For gatte:

Chickpea flour (besan): 1/2 cup
Red chili powder: 1 tsp.
Carom seeds: 1 tsp.
Fennel seeds: 1 tsp.
Yogurt: 6 tsp.
Oil: 2 tsp.

For the curry:

Cooking oil: 2 tsp.
Cumin seeds: 1 tsp.
Asafoetida: a pinch
Onion (grated): 1 big/2 small
Garlic (chopped): 4 cloves
Turmeric powder: 1/2 tsp.
Red chili powder: 1 tsp.
Salt to taste
Yogurt: 1 cup
Chickpea flour: 2 tsp.

1. Add besan in a bowl and mix all the dry spices: red chilli, carom seeds, fennel seeds. Add the yogurt and oil and mix well. 
   
2. Make a dough using a little water if required. Divide the dough into equal parts and roll them into cylindrical forms. 
   
3. Boil water on high heat and add the cylindrical rolls to the water. Let boil until they are floating to the top of the boiling water. Drain the water and remove the cylinders. Now the gattas are ready. Let them cool down. 
4. Now we prepare the curry: Heat oil and crackle the cumin seeds and add asafoetida. 
5. Add the grated onion and mix well. Let cook until the onion turns brown. 
   
6. Add the chopped garlic and mix well, let cook for a minute. 
   
7. Add turmeric powder and red chili powder. Mix well. 
   
8. Mix the chickpea flour with the yogurt nicely and add this mix to the masala. Mix very well and add two cups of water. Add salt and bring to a boil. 
    
   
9. The boiled cylindrical rolls (gattas) would be cooled by now; cut them into small rounds. 
   
   
   
   
10. Add these rounds to the boiling curry. Mix well and let cook for 5 minutes.  
    
11. Turn of the flame and serve hot with jeera rice or chappatis (flat bread). 

The gatte ki subzi is typically made with the yogurt based curry and no tomatoes are added. But you can also make tomato based curry. Follow the same steps till step 7. After that add puree of two tomatoes and mix well. Let cook it completely so it blends in the masala. After that follow same steps from step 8. Wonderful gatte ki subzi with tomato base is ready! You can even alternate between sometimes making yogurt base curry and sometimes with tomatoes as both give distinctively different flavors.

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