{"id":10445,"date":"2020-08-12T14:26:29","date_gmt":"2020-08-12T14:26:29","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=10445"},"modified":"2020-08-12T14:30:28","modified_gmt":"2020-08-12T14:30:28","slug":"gatte-ki-sabzi","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2020\/08\/12\/gatte-ki-sabzi\/","title":{"rendered":"Gatte Ki Sabzi"},"content":{"rendered":"

Get ready to soak your soul by consuming this mind-boggling and one of my favorite preparations from Rajasthan which is loaded with desi ghee\u2026\u00a0<\/strong>Dumplings prepared with Bengal gram flour, various spices, whisked curds, \u00a0generous dose of desi ghee \u2026. Poached in water\u2026 deep-fried in desi ghee dunked in a spicy and tangy gravy.<\/strong><\/p>\n

Goes best with Bajre Ki Roti.<\/strong><\/p>\n

\"\"<\/p>\n

Preparation Time: 30 minutes<\/strong><\/p>\n

Resting Time of Dough- 20 minutes<\/strong><\/p>\n

Cooking Time: 20 minutes<\/strong><\/p>\n

Serves-4<\/strong><\/p>\n

Ingredients and Quantity:<\/strong><\/p>\n

For preparing the Gatte:<\/strong><\/p>\n

Bengal gram flour (Besan) – 200 gm.<\/p>\n

Curd, whisked- 3 tbsp.<\/p>\n

Asafoetida- a pinch<\/p>\n

Cumin seeds(Jeera) ,roasted and crushed- 1\/4th<\/sup> tsp<\/p>\n

Carom seeds (Ajwain), crushed -1\/4th<\/sup> tsp<\/p>\n

Aniseed (Fennel), crushed -1\/4th<\/sup> tsp<\/p>\n

Coriander seeds, lightly toasted and crushed- \u00bd tsp.<\/p>\n

Red chilli powder- 3\/4th<\/sup> tsp.<\/p>\n

Turmeric powder- 1\/4th<\/sup> tsp.<\/p>\n

Cloves (crushed)- 2 nos.<\/p>\n

Peppercorn \u2013 2 nos.<\/p>\n

Mint leaves, very finely chopped- 1\/4th<\/sup> tbsp<\/p>\n

Salt \u2013 to taste<\/p>\n

Desi ghee- 3 tbsp.<\/p>\n

For Covering the dough:<\/strong><\/p>\n

Muslin Cloth- 1\/4th<\/sup> metre<\/p>\n

For Deep-frying the Gatte:<\/strong><\/p>\n

Desi ghee- as required for deep frying<\/p>\n

For the Gravy:<\/strong><\/p>\n

Clarified butter (Desi ghee)- 2 \u00bd \u00a0tbsp.<\/p>\n

Cumin seeds- \u00bd tsp.<\/p>\n

Cloves- 2 nos.<\/p>\n

Cinnamon- 1 inch piece<\/p>\n

Bay leaf- 2 nos.<\/p>\n

Asafoetida- a pinch<\/p>\n

Onion, finely chopped- 02 large<\/p>\n

Garlic , crushed- 8 to 10 cloves<\/p>\n

Ginger, ground- 1 inch piece<\/p>\n

Red chilli powder- 2 tsp<\/p>\n

Coriander powder \u2013 \u00bd \u00a0\u00a0tsp.<\/p>\n

Turmeric powder- \u00bd tsp.<\/p>\n

Salt \u2013 to taste<\/p>\n

Curd, whisked- 250 gm.<\/p>\n

For the Sprinkling:<\/strong><\/p>\n

Garam Masala Powder- 1\/4th<\/sup> tsp<\/p>\n

Method:<\/strong><\/p>\n

Peel onion, garlic. Scrape ginger.<\/p>\n

Finely chop onion, Grind ginger and crush garlic.<\/p>\n

Whisk curds and keep aside.<\/p>\n

To make gatte, mix gram flour, asafoetida, crushed cumin ,carom seeds, aniseed, coriander seeds, red chilli powder, turmeric powder, crushed cloves ,black peppercorns, very finely chopped mint leaves and ghee.<\/p>\n

Mix this with the help of your fingertips.<\/p>\n

Knead a hard pliable dough by adding whisk curds.<\/p>\n

Cover the dough with a muslin cloth and let it rest for 15 to 20 minutes.<\/p>\n

Knead it with your palms again.<\/p>\n

Divide the dough into equal portions.<\/p>\n

Prepare cylindrical shape not too long but of even thickness..<\/p>\n

Boil water in a container and put them in it.<\/p>\n

Let them boil for 05 minutes and once they come on top of the container, then remove it from the flame.<\/p>\n

Take out these gatte and cool them. Cut into small pieces. (Reserve the liquid). Deep fry in hot ghee on a medium flame until golden brown and keep aside on a kitchen absorbent paper.<\/p>\n

Heat ghee in a heavy-botomed pan and add cumin seeds, cloves, cinnamon\u00a0 in it, let them crackle. Add bay leaves, asafoetida stir for few seconds. Add ginger and garlic , saut\u00e9 till the raw aroma disappears and is light brown in colour. Now add the onion, saut\u00e9 until it turns light golden brown.<\/p>\n

Then add red chilli powder, turmeric, coriander powder and salt and saut\u00e9 for 2 minutes.<\/p>\n

Add whisked curds and stir continuously until it comes to a boil. (On a medium heat)<\/p>\n

Add water taken out separately and gatte in it and boil for 5 more minutes.<\/p>\n

Stir and sprinkle garam masala powder. Serve very hot. Goes best with bajre ki roti.<\/p>\n

Chef Tips:<\/strong><\/p>\n

    \n
  1. As I am a great garlic lover , I have added crushed garlic to the dough of Gatte.<\/li>\n
  2. I do not add Soda-bi-carb in gatte.<\/li>\n
  3. I suggest to knead the dough with whisked curds only.<\/li>\n
  4. You may add lightly roasted and crushed Kasoori Methi to the gravy.<\/li>\n<\/ol>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    Get ready to soak your soul by consuming this mind-boggling and one of my favorite preparations from Rajasthan which is loaded with desi ghee\u2026\u00a0<\/strong>Dumplings prepared with Bengal gram flour,<\/strong><\/p>\n","protected":false},"author":1,"featured_media":10447,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[156,157,101,226,103],"tags":[],"class_list":["post-10445","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-indian","category-indian-cuisine","category-main-course","category-rajasthani-cuisine","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/chefreetuudaykugaji.com\/blog\/wp-content\/uploads\/2020\/08\/GATTE-KI-SABZI3-minCC.jpg?fit=3456%2C5184&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-2It","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/10445","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=10445"}],"version-history":[{"count":4,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/10445\/revisions"}],"predecessor-version":[{"id":10453,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/10445\/revisions\/10453"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media\/10447"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=10445"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=10445"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=10445"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}