You are here: Home > Videos > Cuisine Recipes > Gatte ki sabzi video Gatte ki sabzi video Viewed 26060 times Gatte ki sabzi video. "gatte ki sabzi" is a popular North Indian dish, particularly in the regions of Rajasthan. It is a vegetarian curry made with gram flour (besan) dumplings cooked in a yogurt-based gravy seasoned with spices. Rajasthan's arid climate and limited access to fresh vegetables played a key role in the development of gatte ki sabzi. Tweet Recipe Description for Gatte ki Sabzi Recipe Preparation Time: 15 minsCooking Time: 40 mins Makes 5 servings Show me for servings Ingredients For Making Gatte1 cup besan (bengal gram flour)1/2 tsp coriander (dhania) seeds1/2 tsp cumin seeds (jeera)1/2 tsp fennel seeds (saunf)1/4 tsp carom seeds (ajwain)2 tbsp curd (dahi) a pinch of asafoetida (hing)1/2 tsp turmeric powder (haldi)1/2 tsp kashmiri red chilli powder1 tsp dried fenugreek leaves (kasuri methi)1 tbsp ghee salt to taste oil for fryingTo Be Mixed Into Masala Paste3/4 cup fresh curd (dahi)1 tsp turmeric powder (haldi)1/2 tbsp kashmiri red chilli powder2 tsp coriander-cumin seeds (dhania-jeera) powder1/2 tsp chilli powder1/2 tsp garam masalaFor The Gravy2 tbsp ghee2 tbsp finely chopped garlic (lehsun)1 tbsp finely chopped ginger (adrak)1 tsp finely chopped green chillies2 whole dry kashmiri red chillies , broken into peices1 cup finely chopped onions1/4 tsp asafoetida (hing)1/4 cup tomato pulp salt to taste1 tbsp dried fenugreek leaves (kasuri methi)1 tbsp finely chopped coriander (dhania) Method For making gatteFor making {span class="bold1"}gatte ki sabzi recipe{/span}, in a mortar pestel, add coriander seeds, cumin seeds, fennel seeds and carom seeds and coarsely crush them.In a deep bowl, combine besan, add half quantity of coarsely crushed seeds, curd, asafoetida, turmeric powder, chilli powder, kasuri methi, ghee and salt. Mix well.Add 1 tbsp of water and knead into a soft dough. Divide the dough into 4 equal portions and shape each portion into a 150 mm. (6 inch) long cylindrical roll.Boil plenty of water in a pan and cook the gattas in boiling water for 12 to 15 minutes till they float on top. Drain the gattas and keep the water aside.Cut the gattas into 12 mm. (½") long pieces. Heat oil in a deep pan and deep fry the gattas till light golden brown and crisp.Drain it on an absorbent paper and keep aside.For making gatte ki sabziHeat ghee in a deep pan, add the remaining coasely crushed mixture, garlic, ginger, green chillies and red chillies. Saute for a few seconds.Add onions and saute on a medium flame for 2 to 3 minutes. Add tomato pulp and saute for 1 or 2 minutes.Add the masala paste and cook it further for 2 minutes. Add 2 cups gatta water, fried gattas and salt.Mix well and cover and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.Sprinkle kasuri methi and coriander and mix well. Serve {span class="bold1"}gatte ki sabzi{/span} hot. See step by step images of Gatte ki Sabzi Recipe RECIPE SOURCE : Rajasthani Cookbook