Rajasthani Gatte Ki Subzi

From savory curries and spicy pickles to decadent sweets, Rajasthani cuisine deserves a special mention not only for its ingenious preparations, but for the evolution of its cuisine, making use of the little resource that is produced in the dry arid land. Though lacking in fresh produce, the region is blessed with an abundance of pulses and spices and hence lentils and pulses are the stars of many of their dishes, including Gatta.

Gatte are gram flour (besan) dumplings, packed with dry masalas, steamed and then cut into small bite sized pieces. These Gattas are then cooked in a variety of dishes like gatte ka pulao, gatte ki subzi and gatta kadhi. Gatte ki subzi is one of the most popular and feature in most Rajasthani Thalis.  

Using gram flour or Besan, is an excellent way to increase your protein and fiber intake. It works well in vegan, vegetarian, omnivorous, and gluten-free dishes. Its mild, nutty flavor works well for many different recipes, both savory and sweet.

For Gatta:

Ingredients: 

Besan – 1 1/2 Cup

Yogurt – 1 Tbsp

Oil – 1/2 Tbsp

Kasuri methi – 1 Tsp

Masalas: Salt, Dhaniya Powder, Haldi, Mirch, Ajwain

Water – As needed (1-2 Tsp)

Method: 

1. Mix everything except water and make a soft dough, using little water as needed.
2. Boil water in a wide pan. Add a tsp of salt.
3. Make rolls of the dough and drop it in water. (Keep medium flame).
4. Boil till the gatta is done. It will float to the top when done. Usually 8 – 10 mins.
5. Cut in 1 inch pieces.
6. Reserve the water to adjust the consistency of the gravy.

For Gravy

Ingredients: 

Onion – 1 Big

Ginger – 1 inch

Garlic – 2 cloves

Dried Fenugreek/Kasuri Methi – 1 Tsp

Bay Leaf – 1

Fennel Seeds/Saunf – 1/2 Tsp

Yogurt – 1/2 Cup – Whisked till smooth

Cumin/Jeera seeds, Turmeric powder, Red Chilli powder, Dhaniya (Coriander) powder, Salt

Method: 

1. Puree onion, garlic, ginger, fennel seeds and dry fenugreek leaves together.
2. Heat oil in a pan. Crackle cumin seeds and add the leaf.
3. Add the onion puree and sautee till cooked well.
4. Add turmeric, chilly and coriander powder, salt and cook for a few minutes.
5. Add the whisked yogurt and blend well.
6. Add the gatta and cook well. Adjust consistency with the water that we used to boil gatta.
7. Garnish with coriander leaves.

Tips:

Keep the gravy on the runnier side as the gattas soaks up and thickens the gravy! 

Throw in a whole red chilli with the tadka to give it an extra kick of spice!