Рецепт Gatte ki Subzi
Gatte ki Subzi
by Aparna Anurag Updated February 7,2014
Summary
Today's dish is one of very famous Rajasthani recipes that most of you might have heard about. It is called Gatte Ki Sabzi. This is one the recipes of Rajasthan without which a Rajasthani thali is simply incomplete.
Prep Time: 40 min
Cook Time: 45 min
Total Time: 1 hr 30 min
Recipe type: Vegetarian side dish
Cuisine: Indian
Serves: 4-5 persons
Ingredients:
- 1 Cup Besan flour / Bengal gram flour
- 1/4 tsp Ajwain / Carrom seeds
- 2 tsp each Red chilli powder, Corriander Powder, turmeric powder
- and Cumin Powder
- 1/2 tsp Hing / Asafoetida
- Corriander leaves to garnish
- **Indian Spices:Glossary of cooking
Instructions
1)In a large bowl, mix besan flour, salt to taste, ajwain seeds,
kasuri methi, turmeric powder, red chilli powder and mix well.
2)Now keep sprinkling water and knead to form into a firm and
smooth dough. Add 2 tsp of oil to the dough and knead again. Shape the dough
into cylindrical rolls .
3)In a wide large bowl add 3 cup's of water and let it boil, once
the water starts to boil, put the roll into the water and let the roll cook for
about 15 minutes at high flame.
4)Once the gatte roll is cooked, remove the gatte separately from
the water and let it cool down. Once cooled, slice the gatte into 1/2 inch
round pieces.
5)Once you have sliced the gatte's, it is optional to fry the
gatte's in oil. If you are frying the gatte's they may break up in the oil a
little. After frying, they become little crisper, this way you can ensure that
the gatte's are fully cooked.
1)Heat a cup of water, put the 2 tomatoes in it and let it
boil for 5 minutes, so that the tomato skin peel's a little. Drain the
tomatoes, cool them, peel it's skin, grind them into a smooth tomato puree and
set aside.
2)Heat a pan, add ghee, cumin seeds, hing and roast well. Then add
the tomato puree and let it boil well and gets thickened for about 1 or 2
minutes. Reduce the flame.
3)Take a cup of curd and beat the curd well. Now add this beaten
curd to the gravy in low flame and mix well. Then add turmeric powder, red
chilly powder, corriander powder, cumin powder, Garam Masala (optional) to the
gravy and mix well.
4)Now add the Gatte and let the mix keep bubbling in low flame for
about 5-10 minutes, till you see the oil on the sides of the gravy.
5)Remove the gravy from slow flame and garnish with corriander
leaves.
Video description of Gatte ki Subzi