By: Payal
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Gatte ki sabzi is a classic Rajasthani dish that hits all the right notes-spicy, tangy, and full of flavour. The real deal is all about gram flour dumplings (gatte) dunked in a rich curd-based gravy.
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But let's be real-when you make it at home, it doesn't always taste the same as the one from a Rajasthani kitchen. If you've been wondering what's missing, here are some tricks to get that authentic flavour.
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Start by mixing besan with spices, ginger-garlic paste, chopped mint leaves, and salt in a bowl. Combine everything well so the flavours blend in.
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To keep the gatte from turning hard, add some curd and a little oil while kneading. A pinch of baking soda also helps. Gradually add water and knead into a soft, smooth dough.
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Divide the dough into equal portions and roll them into long cylindrical shapes. Bring water to a boil in a pan, then carefully add the gatte.
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Let them cook until they firm up. You can check by inserting a knife - if it comes out clean, they're done. Let them cool slightly before cutting them into bite-sized pieces.
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Heat some oil in a non-stick pan and shallow-fry the gatte on a medium flame until golden brown. This adds a richer taste and texture.
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Heat oil and ghee in a pan. Add whole red chillies, cloves, and a cinnamon. Saute for 20-30 secs, then add onions & cook until they turn soft and translucent.
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Now, mix in garlic, red chilli powder, coriander powder, turmeric, hing water, and fresh coriander leaves. Stir well to blend everything together.
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Add curd and mix well. Cook until the oil starts to separate. Add water and bring it to a boil. Once the gravy thickens slightly, add the fried gatte and let them simmer.
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Gently mix so the gatte absorb all the flavours. Garnish with green chillies and fresh coriander. Serve hot with chapatis or rice.
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