Gram flour dumplings flavoured with dry spices, steamed and then dunked into a yoghurt based curry is a traditional Rajasthani speciality. Enjoy this dish either with puris or steamed rice.
Gatte ki Subzi recipe - How to make Gatte ki Subzi
Main Procedure
For the gattas - Combine all the ingredients for the gattas. Knead into a firm dough using 1 to 2 tablespoons of water.
- Divide the mixture into 8 equal portions and shape each portion into a 75 mm. (3") long cylindrical roll.
- Boil plenty of water in a pan and cook the gattas in boiling water for 7 to 8 minutes till they float on top. Drain and keep aside.
- Cut the gattas into 12 mm. (½") long pieces. Keep aside.
For the kadhi- Combine the beaten curds, gram flour, ½ cup of water and curry leaves and mix well so that no lumps remain.
- Heat the oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bay leaf, clove, cinnamon and cardamom.
- When the seeds crackle, add the turmeric powder, chilli powder and coriander powder and sauté for a few seconds.
- Add the curd mixture, 1 cup of water and salt and bring to a boil while stirring continuously, so that the kadhi does not split. Simmer for about 10 minutes and keep aside.
How to proceed- Add the prepared gattas to the kadhi and bring to a boil.
- Serve hot, garnish with the coriander.
Nutrient values (Abbrv) per serving
| Energy | 385 cal |
| Protein | 11.6 g |
| Carbohydrates | 25.8 g |
| Fiber | 5.3 g |
| Fat | 23.7 g |
| Cholesterol | 16.6 mg |
| Sodium | 45 mg |