Skip to main content

Potato coins with cheese dip

Gatte ki Sabji

Gatte ki sabji is a very popular and traditional recipe of Rajasthani cuisine which is prepared with besan (gram flour) ke gatte. Gatte Ki Sabji is a perfect main course prepared with the goodness of besan and curd. This is an essential part of Rajasthani thali. This mouthwatering delight is full of spices and flavors. If you have no vegetables at home, you can make this authentic dish.

Gatte are steamed gram flour dumplings which are cooked in spicy curd based curry. These dumplings are prepared with a dough made of gram flour, red chilli powder, turmeric powder, heeng and a little ghee.

There are many variations of its curry. This recipe is generally prepared with curd based gravy where it would be like a kadhi. Curd not only provides the sourness to the curry but also gives consistency and texture. But you can prepare an onion tomato gravy to give a different variation.

This authentic dish will complement any meal. This can be served for lunch or dinner with rice, roti, paratha or naan.

Gatte ki Sabji

Ingredients:

For Gatte --

1 cup besan (gram flour)
2 tbsp ghee or vegetable oil
¼ tsp salt
½ tsp red chilli powder
½ tsp coriander powder
¼ tsp turmeric powder
A small pinch baking soda
A small pinch asafoetida (heeng)

For Gravy --

2 tbsp oil
A small pinch asafoetida (Heeng)
1 or 2 bay leaves (Tejpatta)
½ tsp. jeera (Cumin seeds)
2 dry red chillies
½ tsp red chilli powder
½ tsp turmeric powder (haldi)
1 tsp coriander powder (dhania)
Salt as per taste
1 tbsp Kasuri Methi
½ tsp garam masala
1 cup curd

Instructions:

Making Gattes -

Mix besan and all ingredients in a bowl to make gatte. Mix everything very well so that the oil and spices are mixed evenly. Then add water in parts and begin to knead. Knead very well to a semi soft dough like a puri dough.
Heat 3-4 cup water in a pan on medium-high flame. Now apply some oil on your palm and divide the dough into 6-8 equal portions and roll them into a long cylindrical rolls of about 1/2-inch thickness.



When water starts to boil, gently add all rolls into it and allow them to cook for 3-4 minutes. After they are cooked, the rolls should float on top and bubbles will be seen on them. This means that they are cooked. Gently remove them from water and transfer to a plate.


Keep remaining water for making gravy. Let them cool for few minutes and cut them into 1/2-inch long pieces.


Gattes are ready.

Making Gatte ki Sabji –

  1. At first whisk curd till smooth.
  2. Heat oil in a pan. Add cumin seeds and heeng. When cumin seeds crackle, add bay leaf, dry red chilli, turmeric powder, coriander powder and red chilli powder. Saute for some seconds on low flame.
  3. Add beaten curd and 1 cup water which we saved. Adjust the gravy consistency as per your choice. Quickly mix the curd very well. Keep on stirring continuously. 
  4. Add salt, kasuri methi and garam masala. Mix well and cook the mixture until oil comes on the surface for approx. 1-2 minutes.
  5. Reduce flame to low and add gattes. Stir gently. Cook until gravy becomes medium thick.
  6. Switch off the flame and serve with rotis and parathas.

For Onion-tomato gravy-

In Step 2, once all spices become fry well, add finely chopped 1 medium sized onion and 1 tsp. crushed ginger. Sauté until it turns translucent. Now add 1 cup tomato puree and saute well. Then add beaten curd and follow the next steps. Use 1/2 cup curd because tomatoes have sourness.

Tips:

  • Mix 1 teaspoon gram flour with curd to prevent it from curdling.
  • You can add ajwain (Carom seeds) instead of cumin seeds.
  • Add water as required to adjust the consistency of gravy as it thickens once cooled..
  • For less spicy gravy, skip dry red chilli.
  • To check that gattes are cooked or not after boiling process, insert toothpick or knife in it. It will come out clean.

Comments

Popular posts from this blog

Malai Poori

Malai Poori | Malai Malpua Recipe | Ras Puri Malai poori ( मलाई पूरी ) is a sweet dessert that is very popular in North India, especially in Uttar Pradesh. It can be easily prepared at home. These fried pooris dipped in sugar syrup are delectable dessert for Festival or any other special occasion. Malai poori is prepared using all purpose flour, sooji, milk and obviously fresh malai. Malai pooris are deep fried in desi ghee and dipped in sugar syrup. They are flavoured with saffron and get a little bit sour taste from lemon juice. The process of making the malai puri takes long and requires patience. Here, pooris of malai, sooji and maida are deep-fried separately, then dipped in sugar syrup. Malai poori can be prepared in several ways depending on preference. This dish can be made with milk, khoya or milk powder. They are also served with rabri. Rabri accentuates the flavour of this recipe. Here I am sharing the malai poori recipe using fresh malai that we collect from milk. ...

Tinda Curry | Tinde ki Rasili Sabzi

Tinda curry (टिंडे की रसीली सब्ज़ी) is a healthy and vegan recipe from North Indian cuisine. It is prepared with tinda, tomatoes and spices. It is a no onion no garlic recipe. It is much similar to lauki (bottle gourd) in taste and texture. It can be cooked in pressure cooker or in instant pot. Tinda curry is a quick and easy to make recipe. Tinda which is also known as round gourd or apple gourd is available during summer season. This vegetable is very healthy and nutritious like lauki. It is high in water content and fibre. This recipe is good for diabetic and heart patients. It cures constipation and helps in weight loss. Tinda can be cooked as a curry, stuffed or dry vegetable. To make tinda curry, tindas are peeled, chopped and cooked with tomatoes and spices like turmeric powder, red chilli powder, coriander powder and amchoor powder. It can be cooked in onion tomato based gravy. Some people add potatoes along with tinde. The addition of tomatoes gives it a tangy fla...

Torai ki sabji

Torai ki sabji | Turai Masala Torai ( तोरई की सब्जी ) also known as ridge gourd or sponge gourd is a healthy and well known vegetable in India. It is a highly nutritious vegetable. Torai helps to lose weight as it is low in calorie. So you can include this recipe in low carb diet. It has high water content and dietary fibres. It’s a vegan and no onion no garlic recipe. Turai ki sabji is a quick, simple and semi dry sabji recipe. To make turai masala, turai are peeled, chopped and cooked with spices like turmeric powder, red chilli powder, coriander powder and amchoor powder. It can be cooked in pressure cooker or in instant pot. It is easily available in the market during summer season. It can be part of your lunch or dinner. It is served with roti or chapatti. If your kids don’t like torai, make it in this way. They will like it surely. Course:   Main Course Cuisine:  Indian Prep Time:   10 minutes Cook Time:   15 minutes Servings: 4 Ingredients: 500 gm. Tora...

Potato coins with cheese dip

 Potato coins with cheese dip  Crispy Poha Potato coins are delicious, crispy snacks and appetizer recipe that is prepared with poha, potatoes and spices. This is a vegan  recipe. This is a deep fried and easy recipe. These pops or nuggets are an all-time favorite snack. This is a good option for weekend or any occasion. You may also add these in your party menu. To make this recipe, poha is washed and soaked in some water and mixed with boiled potatoes and spices like black pepper powder, red chilli powder, garam masala, amchoor powder, chaat masala and herbs. Herbs give an aromatic flavor to these coins. The addition of poha gives some crispiness. You can make it without investing too much time and effort. Potato coins can be served with green chutney and tomato ketchup. Here I have prepared cheese dip. These pops can be made for breakfast or evening snacks. These can be served as appetizer or snacks. So now let’s start the process of potato coin. Cuisine:   Indian...

Panchratna Dal | Panchmel Dal Recipe | Rajasthani Dal

Panchratna Dal (पंचरतन दाल) is a delicious and healthy dal recipe of Rajasthani cuisine. It is prepared by mixing five types of lentils (dal) like arhar dal, chana dal, moong dal, masoor dal and urad dal. This is a simple, nutritious and healthy dal. It has the nutritions and goodness of five lentils. This dal is one of the good sources of protein for vegetarians. As lentils are used in split form, this panchratna dal is a quick recipe and can be cooked within minutes. Nowadays you can easily purchase the combination of 5 lentils from grocery stores. There are so many variations of dal. Every region in India has its own method to cook dal. Some people cook with onion and garlic. Some prefer to add only tomatoes or some people prepare dal with just simple tempering of heeng jeera. When vegetables and a special type of masala is added, then it is known as sambhar . So you can give the variation which you prefer. The flavour of spices and assorted dal both make this dish delightful. ...