Gatte ki Subji is a very popular dish from Rajasthan.
Rajasthan is a dry state and most of it is dessert. There is a scarcity of water and hence green vegetables are produced less. Cooking style in Rajasthan is therefore influenced by the climate conditions. Mainly dried lentils and beans such as sangria are used in cooking. Gram flour is used in a variety of dishes such as kadi pakodi, gatte ki subji, Mirchi bada. Sweets are mainly prepared from milk and its products to reduce usage of water. To minimize the water usage while cooking food, more ghee and oil is used. The Rajasthani dishes are spicy but have their own flavors.
I was invited by our Rajasthani friend Tina Sanchetti for lunch. She had made this authentic gatte ki subji for us. It was very delicious and mouthwatering. She has also served us paneer pakoda, rajma, jeera matar rice, boondi raita and the very refreshing mango pie for the desserts. We had a lovely lunch and enjoyed her warm hospitality. Rajasthanis are very good at hospitality and they welcome and serve their guests in a proper manner.
She has shared me her detailed gatte ki recipe and also the photographs for my blog. She had prepared the gatte ki subji using water. But she told us that many people make it with curd.
I am presenting here the detailed recipe of gatta as shared by Tina Sanchetti.
Gatte Ki Subji (Gram Flour Dumplings In Spicy Gravy)
Ingredients
Gatte
- 200 g chick pea flour Besan or gram flour
- 3 tsp ghee clarified butter
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- salt as per taste
- water required to knead
- 4 cup water for boiling gatta
Spicy Gravy
- 4 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp asafoetida
- 1 green chili chopped
- 10 curry leaves
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- salt as per taste
- 1 bowl gatte chopped (keep 2 tbsp aside )
- 1 cup gatta water (water left after boiling the gatta)
- 4 tbsp coriander chopped (keep aside for garnishing)
Instructions
- In a mixing bowl, add gram flour, ghee, salt, turmeric powder, chili powder. Mix them well.
- Add water and knead into a stiff dough.
- Make logs out of the dough.
- Boil water in a thick pan. When water starts boiling add the prepared logs one by one.
- Let them boil.
- After 5 -7 minutes you will find them coming up and small bubbles formed on them. That means the gatta are cooked and ready to be removed from water.
- Drain from water and then cut them into small pieces. Do not discard the drained gatta water. Keep it aside.
- Heat a oil in a pan. Add mustard seeds, cumin seeds, curry leaves and green chillies.
- Then add turmeric powder and red chili powder. Saute them. Add water. Bring it to boil.
- Add the cut gatta into water. (keep aside some gatta)
- In a bowl put the gatta which were kept aside. Crush them with hands and add the drained gatta water to it. Mix them.
- Add this water gatta mixture to the gatta curry. This will help in thickening of the gravy.
- Let the gatta curry boil for 2-3 minutes. Put chopped coriander in it and mix well. gatte ki subji is ready.
- Serve the gatte ki subji with hot rotis, rice or parathas.
tempting.