Rajasthan, a state having rich culture and traditions that attract many domestic and international tourists and that’s why it’s also called as a tourist place. The culture and tradition of Rajasthan are not only restricted with dresses and jewelery, but it’s rich in delicacies too. As, you have already heard the name of a few staple foods of Rajasthan, such as Dal-Baati, Ker-Sangri, Gatte ki Sabji and many more. And today, we are explaining the complete recipe of the famous traditional Rajasthani “Gatte Ki Sabji” that you can’t stop at only one bite.

This delicious dish is brimmed with taste having curry, which is prepared from gram flour (besan) used as a base ingredient in it. It is an amazingly mouth-watering dish that really tastes good and very easy to prepare. If any outsider comes to your house, who don’t know about the traditional food of Rajasthan, then it’s something best to impress him/her. Generally, eaten with Chapatti, but you can also have this as a breakfast. So, now learn how to cook “Gatte Ki Sabji” by giving below the following step by step recipe.

The recipe of Rajasthani “Gatte Ki Sabji”:

Serves: 2 servings

Ingredients for dumplings

• ¾ cup of Gram Flour (besan)
• ¼ tsp of Turmeric Powder
• ¼ tsp of Red Chili Powder
• ¼ tsp of Cumin Seeds (jeera)
• ¼ tsp of Garam Masala Powder
• 1 tsp of Oil
• 1/3 tsp of Salt

Ingredients for gravy

• ¼ tsp of Mustard Seeds (rai)
• ¼ tsp of Cumin Seeds (jeera)
• A pinch of Asafoetida (hing)
• 1 tsp Ginger (finely chopped)
• 1 Green chili (finely chopped)
• 1 small sized onion (finely chopped)
• ½ tsp of Coriander Powder
• 1/3 tsp of Red Chili Powder
• ¼ tsp of Garam Masala Powder
• ¼ cup of Curd (dahi, slightly beaten)
• 2 tbsp of Oil or Ghee
• 3 tbsp of Coriander Leaves (finely chopped)
• Salt according to taste

Method for preparing dumplings

• Add turmeric powder, gram flour, red chili powder, cumin seeds, garam masal powder, oil and salt in a large bowl.

• Mix all the ingredients properly.

• Now slowly add the water and knead the dough, until it turns to hard.

• Spread a bit oil in your palms and divide the dough into 7-8 equal portions.

• Roll out each into long cylindrical shape.

• Boil 3 cups of water in a pan or pressure cooker on the medium flame and add cylindrical rolls in it.

• Cook, till they start to float on the surface of water for around 8 -10 minutes. Then, switch off the flame.

• Take out all the rolls from the water and keep them to a plate. Let them cool for a few minutes.

• Now, cut each cylindrical roll into ½ inch long pieces. Gattes are ready.

• Method for preparing the gravy.

• Heat the oil in a pan or a wok (kadai) and add chopped cylindrical rolls. Fry them slightly for 2 minutes.

• Transfer them to the same plate.

• Now, add remaining 1 tsp of oil in the same and heat it.

• Add mustard seeds, cumin seeds, asafoetida, ginger and green chili.

• Fry them for a few seconds, and then add chopped onions.

• Fry them, until it gets brown.

• Add coriander powder, red chili powder and garam masala. Fry them all for 30-40 seconds.

• Add beaten curd and blend well. Cook the mixture, till the oil comes to the surface.

• Put 1 cup of water and salt into the mixture. Stir well and boil in the medium flame.

• When the gravy starts to boil, then add “Gattes” into it and deep fry them properly.

• Cook and stir properly, until the gravy becomes thicker.

• Switch off the flame and take it out in a bowl.

• At the time of serving, garnish it with coriander leaves.