Traditional Gatte ki Sabzi with Homemade Gatte - Gatte ki Sabzi | Rajasthani Curry Recipe
Recipe Information
Rajasthani Gatta Curry
Cultural Context
Rajasthani Gatta Curry originates from the arid region of Rajasthan, where gram flour (besan) is a staple due to its long shelf life. This dish showcases the resourcefulness of Rajasthani cuisine, transforming simple ingredients into a flavorful curry. Traditionally served with roti or rice, it has gained popularity across India and is often enjoyed at family gatherings and festive occasions.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: buttermilk
Greek yogurt adds creaminess with fewer calories.
vegetable oil
🥗Healthier: coconut oil
💰Cheaper: canola oil
Coconut oil adds flavor while being a healthier fat.
Combine gram flour, beaten curd, turmeric powder, Kashmiri red chili powder, red chili flakes, asafoetida, and salt to form a dough.
Knead the dough until smooth and firm, about 5 minutes.
Divide the dough into small logs and roll them evenly.
Bring water to a boil in a large pot and add the logs; cook until they float, about 10 minutes.
Remove the logs and let them cool slightly before slicing into bite-sized pieces.
Heat oil and clarified butter in a pan over medium heat until shimmering.
Add cumin seeds, coriander seeds, and asafoetida, cooking until fragrant, about 1 minute.
Add chopped onion, ginger, and green chilies; sauté until golden brown, about 5 minutes.
Stir in the sliced gatta pieces and sauté for another 5 minutes to combine flavors.
Add tomato puree, curd, and spices to adjust the consistency of the curry and simmer for 10 minutes.
Garnish with fresh coriander before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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