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GATTA CURRY or GATTE KI SABZI
Gatta curry or Gatte ki sabzi is a special dish from Rajasthan,India. This is one of the dish without which a Rajasthani thali is incomplete. I love Rajasthani cuisine which is very rustic yet simple and rich in flavors.
The core ingredient used to make this dish is Besan or Gram Flour. Gram flour is kneaded to a dough and then basic Gattes are made. Then these Gatte pieces are dunked in the gravy.
There are many ways to make the gravy.
This is the Jain way to make it. Which is without Onion,Garlic,Ginger and even Tomatoes. Yes, you read it right not even tomatoes which is the basic requirement for any gravy dish.When on certain days we Jains are not supposed to eat tomatoes I prefer making this dish. This dish doesn't need any fancy ingredients to make. Just Gram flour, few basic masalas and yogurt that's all.
This is how my Mom makes it. And I love it.
I think I should give a pat on my back by recreating that same taste in my kitchen.
And you know the flavors are all perfect when your kid praises you and asks for a second helping.
So,let's start making this super easy but super tasty dish.
INGREDIENTS:
For Gatte:
Gram flour or Besan-1.5 cup
Cumin seeds-1 teaspoon (Coarsely grounded)
Fennel seeds-1 teaspoon (Coarsely grounded)
Red Chilli powder-1 teaspoon
Salt- To taste
Coriander powder-1 teaspoon
Turmeric powder-1 teaspoon
Garam masala powder-1 teaspoon
Oil- 1 tablespoon
For Gravy:
Ghee or Clarified butter- 1 tablespoon
Yogurt- 2 tablespoon(whisked)( Preferably sour yogurt, if it's not sour add 1 tablespoon Lemon juice to it and mix well)
Mustard seeds- 1 teaspoon
Cumin seeds- 1 teaspoon
Asafoetida- A pinch
Red Chilli powder-1 teaspoon
Salt- To taste
Coriander powder-1 teaspoon
Turmeric powder-1 teaspoon
Garam masala powder-1 teaspoon
DIRECTIONS: Mix all the ingredients listed under Gatte. Gradually add little water(1/4 cup)and start making the dough. Add more water if required. Knead the dough to a stiff dough( like pooris dough). Keep it aside for 15-20 minutes.
After that, grease your palms with oil and divide the dough into 19-20 portions.
Roll out each portion into a cylindrical roll which is approximately 1/2 inches thick and about 4 inches long.
Make sure there are no cracks on the surface of these cylindrical rolls.
Meanwhile, in a wide pan boil 4 cups of water.
When it comes to rolling boil, add the prepared cylindrical rolls in it.
Cook until they come up on the surface and start floating. Which should take about 15-20 minutes.
Turn off the flame.
Carefully remove the cylindrical rolls from the water into a plate.
Do not discard the water in which you have boiled the cylindrical rolls.
Let the rolls cool down a bit for 5-7 minutes.
Next, take one roll and cut into small 1/2 inch pieces.
Similarly, cut all the rolls into small pieces.
Gattes are ready.
Now, we will make gravy for these gattes.
In a pan put Ghee and heat it. When hot add mustard seeds. When they crackle add cumin seeds and let them crackle too. Add asafoetida. Now, add the whisked yogurt, all the masalas for gravy along with the remaining water from the boiled gattes. Give it a good mix. Let this mix come to a boil. Then add the prepared gatte pieces.
Cover the pan with a lid.
And let the gattes cook on low heat for 15-20 minutes.
Turn off the flame.
You can garnish with chopped coriander.
Serve the yumm hot Gatta Curry with Rice,Chapati or Parantha.
I love them on their own. For me a bowl of gatte is more than enough.
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